As I previously posted, I bought an instant pot a few months ago, and it has been used quite regularly in my kitchen since then.

I was trying to use up a bunch of kale before it went bad and kind of thought this up as I went along….the way much of my cooking happens. It actually started out as a maple flavored idea, then I thought, “oh! curry!”.  So that’s how I ended up with this flavor profile.  We had enough for 4 people, plus some leftover that my husband promptly packed up for his work lunch the next day.

This is spicy, but not ‘hot’ spicy, because my kids don’t like heat in their food. If you like hotter food, you can add some cayenne pepper or chopped chilis.

Instant Pot Lentils and Kale

2 Tablespoons olive oil
1 shallot, finely chopped (can substitute a small onion)
4-6 cloves garlic, chopped
1 teaspoon garam masala
1/4 teaspoon ground ginger
1 – 2 teaspoon madras curry powder
1 teaspoon ground coriander
1/2 teaspoon salt
1 cup brown or green lentils
1 bunch kale, stems removed, and roughly chopped
1 sweet potato, peeled and cut into chunks
2 cups water
1 can coconut cream, 13-14 ounces (unsweetened)
Salt and pepper to taste
Lemon wedges and/or plain yogurt for serving, if desired

Turn instant pot to saute and add olive oil. When it heats up, add garlic, shallot, salt, and spices. Saute for about a minute. Add lentils and kale, saute another 1-2 minutes.

Add sweet potato, water, coconut cream, black pepper and additional salt to taste, if desired. Stir.

Cover instant pot and turn vent to seal. Set to high pressure for 20 minutes.  Natural release for 5 minutes, and then quick release.

If desired, serve with lemon wedges or bowls of plain yogurt. Each person can squeeze as much lemon as desired on their portion, or add a dollop of yogurt on top.

Note – You can use coconut milk instead of the coconut cream if desired. It might be a good idea to sub an extra cup of coconut milk in place of one cup of the water.