Lentil curry with rice and fried egg

Love this one! Quick, yummy, and meat-free


  • Lentils (green or brown): 2 Cups / 400g

  • Curry powder: 3 tbsp / 24g

  • Salt: 1/2 tsp

  • Garlic (minced): 8 cloves / 23g

  • Onion (minced or diced): 1 medium / 220g

  • Ginger (minced): 1 tbsp

  • Soy sauce: 1tbsp / 15ml

  • Cayenne pepper: 1 tsp

  • Cilantro: bunch

  • Tomato paste: 1/4 Cup / 60g

  • Coconut milk: 1/2 Cup

  • Ghee: 2tbsp / 30g

    • Substitutions: unsalted butter (what we use) or olive oil
  • Chicken or vegetable stock

    • If using coconut milk: 3.5 Cups / 875ml
    • If not using coconut milk: 3.75 Cups / 938ml


  1. Heat up Instant Pot using “Sauté More” function. Wait until the indicator says “HOT”

  2. Add ghee/butter/olive oil to Instant Pot, followed by diced onions, and saute for 3 minutes

  3. Add minced garlic, ginger, tomato paste, curry powder, cayenne pepper, and saute for ~1 minute.

  4. Pour 1 cup of chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon (also to avoid burn notices). Give it a quick mix.

  5. Add soy sauce, salt, and mix

  6. Add lentils remaining chicken stock, make sure lentils are submerged in liquid and kick off Instant Pot

    • Green Lentils: Pressure Cook at High Pressure for 10 minutes
    • Brown Lentils: Pressure Cook at High Pressure for 8 minutes
  7. Natural release for 10 minutes, then stir

  8. Add coconut milk. Taste and adjust the seasoning by adding more salt (roughly 1 - 2 large pinches of salt). Add in more coconut milk as desired.

  9. Garnish Curried Lentils with finely chopped cilantro or green onions.