Instant Pot Indian-Spiced Lentil and Spinach Curry

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

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 recipe (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

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Instructions

1. 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.
2. Step 2: Stir in 3 minced garlic cloves and 1 tablespoon minced fresh ginger; sauté for 1 minute until fragrant.
3. 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.
4. 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.
5. 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.
6. 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.