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Instant Pot Red Curry Lentils with Cauliflower Rice
WW Points = 6
Print Recipe
Course
Main Course
Cuisine
Indian
Servings
4
Calories
234
kcal
Equipment
Instant Pot
Ingredients
1x
2x
3x
1/2
onion
chopped
1
cup
dry red lentils
2
cups
vegetable stock
2
tbsp
garlic, minced
1
tbsp
ginger, minced
1
tbsp
olive oil
1
tbsp
red curry paste
1/2
tsp
tumeric
2
cups
cauliflower rice
frozen
cilantro
for garnish
avocado
fo garnish
Instructions
Set the Instant Pot to sauté. Add the oil.
Then sauté the garlic, onions, and ginger until the onions are translucent.
Add the curry paste and turmeric. Brown for another minute.
Add the vegetable stock and lentils to the Instant Pot. Set on “beans” or “stew” and cook for 10 minutes.
While the Instant Pot is cooking, prepare the frozen cauliflower rice according to package directions.
After the beans have cooked, release the pressure. Stir in the cauliflower rice to combine.
Serve is a bowl and garnish with cilantro and avocado.
Nutrition
Calories:
234
kcal
Carbohydrates:
36
g
Protein:
14
g
Fat:
5
g
Saturated Fat:
1
g
Sodium:
498
mg
Potassium:
705
mg
Fiber:
16
g
Sugar:
4
g
Vitamin A:
858
IU
Vitamin C:
43
mg
Calcium:
58
mg
Iron:
4
mg
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