Ingredients
Scale
- 1 tablespooncoconut oil
- 1medium onion, diced
- 1large carrot, diced
- 2large garlic cloves, finely chopped
- 1 tablespoonfresh ginger, finely chopped or grated
- 2 tablespoonscurry powder
- 1/2 teaspooncayenne pepper
- 1 tablespoonfresh thyme, finely chopped 🌿
- 1 teaspoonground cinnamon
- 2large potatoes, peeled and cut into1-inch cubes
- 150g(3/4 cup) green lentils, rinsed
- 1litre (4 cups) vegetable stock
- 200ml (1 cup) coconut milk
- 100g(3.5 oz) black kale, shredded
- Salt and pepper, to taste
Instructions
- 1️⃣ Set your Instant Pot to the “Sauté” function and add the coconut oil. Once it melts, add the diced onion, carrot, garlic, and ginger. Sauté for 4-5 minutes until the vegetables are softened.
- 2️⃣ Stir in the curry powder, cayenne pepper, fresh thyme, and ground cinnamon. Sauté for an additional minute to allow the spices to bloom.
- 3️⃣ Turn off the “Sauté” function. Add the cubed potatoes, rinsed green lentils, and vegetable stock to the pot. Stir to combine all the ingredients.
- 4️⃣ Lock the lid on the Instant Pot and set it to High Pressure for 7 minutes. Once the timer goes off, allow the pressure to release naturally for 15 minutes. Then, carefully release any remaining pressure manually and remove the lid.
- 5️⃣ Stir in the coconut milk and shredded kale. Let the stew sit in the residual heat for 2-3 minutes until the kale wilts.
- 6️⃣ Season with salt and pepper to taste. Serve the stew hot with naan bread, and garnish with fresh coriander or a splash of lime juice if desired. Enjoy!