AJ Baucco Coaching

Instant Pot Veggie Coconut Curry Recipe

Posted by: Angie Dye
March 19, 2019
Category: Dinner
Tags: Vegan,Vegetarian,Gluten Free,Dairy Free

I love this protein and vitamin-packed curry! It's incredibly easy, quick, and makes for great leftovers. I like to enjoy over basmati rice or over romaine lettuce. This dish is rich in flavor and adds a fiber boost to your day. Watch the video for my step by step version. :)


- 1 cup lentils
- 3 bell peppers
- 2 large carrots
- 1 medium sweet potato
- 2 handfuls of spinach
- 4 cups broth (chicken or vegetable)
- 1 can of full-fat coconut milk
- Onion powder
- Turmeric powder
- Curry powder
- Paprika
- 1-2 tbsp oil for instant pot
- 2 tbsp cornstarch for a thicker consistency


1. Set instant pot to saute and drizzle with olive oil.
2. Add bell peppers and carrots, saute for 3 min.
3. Add sweet potato and seasonings. Simmer for 10 min.
4. Add chicken broth and lentils, stir. Place lid on, seal and cook on high pressure for 10 minutes.
5. Instant release and stir in spinach and coconut milk.
6. *Optional: If you like your curry thicker, stir in 2 tbsp of corn starch into 1/4 cup of warm water. Stir cornstarch and water mix into the curry.
6. Taste and add more seasoning if needed! Let simmer for 5 min, then serve or save for the rest of the week.

Submitted by Katie Seaton, Carpe Diem Nutrition Intern

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