Coconut Curry Lentil Chickpea Bowls with Kale

Coconut Curry Lentil Chickpea Bowls with Kale

COURSE:
Main Course

Coconut Curry Lentil Chickpea Bowls with Kale

Coconut Curry Lentil Chickpea Bowls with Kale

Servings:
4 servings

Ingredients

  • 150 g red lentils
  • 400 g can diced tomatoes with garlic and onion with juices
  • 400g g can coconut milk
  • 250 ml vegetable stock
  • 1 tbsp curry powder
  • 1 tsp fresh ginger
  • 1 tsp turmeric
  • 1 tsp salt
  • 400 g can chickpeas
  • 500 g deveined kale
  • 1 tbsp lime juice
  • 100 g roughly chopped fresh cilantro leaves and stems

Instructions

  1. Place all of the ingredients, except the kale, lime juice, and cilantro leaves, in the inner pot and stir to combine well. Secure the lid.
  2. Press the Manual or Pressure Cook button and adjust the time to 8 minutes.
  3. When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
  4. Stir in the kale and lime juice. Spoon into bowls and serve topped with cilantro.

Course:
Main Course

Keyword:
Instant Pot, Vegan, Vegetarian