3 Green Onions (chopped; separate white stalks from tops)
2 Tbsp fresh Ginger (grated)
4 cloves Garlic (minced)
1 Tbsp Red Curry Paste (use 2 Tbsp for spicy)
12 Cherry Tomatoes (halved) or 1 15oz can Diced Tomatoes
1 14oz can Reduced Fat Coconut Milk
1 cup dried brown Lentils (rinsed and drained)
1 15oz can Reduced Sodium Chickpeas (rinsed and drained)
1/2 cup Water
1/2 tsp Salt
Add COCONUT OIL to instant pot insert; press sauté button; allow oil to heat.
Add GREEN ONIONS (white stalks), GINGER, and GARLIC; sauté (and stir) a few minutes until slightly tender; add CURRY PASTE and TOMATOES; sauté a few more minutes until fragrant, stirring frequently.
Press “cancel” to stop sauté cycle; add COCONUT MILK, LENTILS, CHICKPEAS, WATER, and SALT; close and lock lid, turn steam knob to “sealing” position.
Press Manual > High Pressure, and set timer for + 6.
When cycle ends, allow to sit, untouched, for 5 min (this is known as “natural pressure release”).
Then, using an absorbent towel, cover steam knob and turn to “venting” position to release all steam.
When steam is fully released, unlock and remove lid (IP defaults to “keep warm”); serve warm over rice.
Garnish with: cilantro, sliced green onion (tops), and/or lime.
