Serves

4

Ingredients

• Basmati or jasmine rice
• 1/2 cup coriander
• 1/2 small lemon
• 3 tbsp almond butter
• 1 can full fat coconut milk
• 400g can crushed tomatoes
• 2 cups vegetable broth
• 1 cup red lentils
• Salt and pepper
• 1 tsp Garam masala
• 2 tsp curry powder
• 1/2 tsp red chili powder
• 1/2 tsp ground coriander
• 1 tsp ground cumin
• 1 jalapeño
• 1 tsp ground tumeric
• 2 inch piece of ginger grated
• 4 cloves garlic
• 1 tbsp coconut oil

Method

Rinse lentils until water is clear.

Heat oil in the instant pot and add garlic, ginger and jalapeño and cook for 2 minutes.

Add tumeric, coriander, cumin , Garam masala and pepper – cook for 1 minute.

Pour in vegetable broth and crape off any brown bits from the bottom of the instant pot. Add lentils and tomatoes and stir well. Cook on high pressure for 2 minutes and perform a natural pressure release or leave for 10 minutes and do an instant release.

Remove lid and add coconut milk, almond butter, salt and pepper. Turn to sauté setting (low) and cook for 5 minutes until virrey has thickened and is creamy.

Add in lemons juice and coriander – use your immersion blender to lightly purée the curry.

Serve with rice and papadums.

Note

Left overs will last for 4 days.

1. 

   looks delicious!

2. 

   great post – thanks !! Download 50 Amazing Keto Recipes –> https://ketodietrecipes.co.uk/

3. 

   great post – thanks !! Download 50 Amazing Keto Recipes –> https://ketodietrecipes.co.uk/