Instant Pot Indian-Spiced Lentil and Spinach Curry
A hearty and nutritious lentil curry simmered with aromatic Indian spices and fresh spinach, made effortlessly in the Instant Pot for a comforting meal. This indian-inspired curry (vegetarian) ready in about 45 minutes pairs dry red lentils, water, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup dry red lentils
- 3 cups water
- 2 tbsp olive oil
- 1 medium, finely chopped yellow onion
- 3 minced garlic cloves
- 1 tbsp minced fresh ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 1/2 tsp garam masala
- 1/4 tsp cayenne pepper
- 1 cup canned diced tomatoes
- 4 cups roughly chopped fresh spinach
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh cilantro
Instructions
- Step 1: Turn the Instant Pot to sauté mode and heat 2 tablespoons olive oil. Add 1 medium finely chopped yellow onion and cook for 4-5 minutes until softened and translucent.
- Step 2: Stir in 3 minced garlic cloves and 1 tablespoon minced fresh ginger; sauté for 1 minute until fragrant.
- Step 3: Add 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 1/2 teaspoons garam masala, and 1/4 teaspoon cayenne pepper, stirring continuously for 30 seconds to toast the spices.
- Step 4: Pour in 1 cup dry red lentils, 3 cups water, and 1 cup canned diced tomatoes. Stir well to combine, then seal the Instant Pot lid and cook on high pressure for 15 minutes.
- Step 5: After the cooking time, allow a natural pressure release for 10 minutes, then quick release any remaining pressure. Open the lid and stir in 4 cups roughly chopped fresh spinach until wilted.
- Step 6: Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Garnish with 2 tablespoons chopped fresh cilantro before serving with basmati rice or naan bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Instant Pot Indian-Spiced Lentil and Spinach Curry take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Instant Pot Indian-Spiced Lentil and Spinach Curry?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry red lentils from drying out.
Can I substitute ingredients in Instant Pot Indian-Spiced Lentil and Spinach Curry?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Instant Pot Indian-Spiced Lentil and Spinach Curry for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Instant Pot Indian-Spiced Lentil and Spinach Curry vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
