Lentil Curry by @CookedInc

This quick and easy lentil curry is high in fibre and contains immune boosting, anti-inflammatory ingredients like turmeric, ginger and garlic. 

1 tbsp coconut oil  
1 large onion, chopped 
5 cloves of garlic, chopped 
3 medium carrots, roughly chopped 
2 tsp ground cumin 
1 tsp ground coriander 
1 tsp ground turmeric 
1 tsp heaped, curry powder 
1 1/2 tsp salt 
½ cup tomato pureé 
1 can coconut milk or cream 
2 cups chicken or vegetable stock (good quality) 
2 cups rinsed brown lentils  
1 cup washed baby spinach  
Serve with a dollop of yogurt, chopped coriander and almonds. 
 
Method 
 
Switch Instant Pot to Sauté, add oil and allow to warm up.  Add the onion and sauté for 3 – 5 mins until softened. Add the garlic and carrots and continue to stir for 2 mins. Add the spices and salt and continue to stir. Add the coconut milk and stock and stir well making sure nothing is sticking at the bottom of the stainless steel inner pot. Add the lentils and tomato paste and stir well again.   Secure the lid and move Vent up into Sealing Position. Set to 5 mins on High Pressure Cook (for tinned lentils), and 20 mins on High Pressure Cook for dry lentils. Allow a Natural Pressure Release for both. 
 
When the valve drops, open the lid and stir well. Add in the baby spinach before serving. 
 
Enjoy with fresh chopped coriander, a dollop of yogurt and chopped almonds.