Ingredients
Scale
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 1 large carrot, diced
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh ginger, finely chopped or grated
- 2 tablespoons curry powder
- 1/2 teaspoon cayenne pepper
- 1 tablespoon fresh thyme, finely chopped
- 1 teaspoon ground cinnamon
- 2 large potatoes, peeled and cut into 1-inch cubes
- 150g (3/4 cup) green lentils, rinsed
- 1 litre (4 cups) vegetable stock
- 200ml (1 cup) coconut milk
- 100g (3.5 oz) black kale, shredded
- Salt and pepper, to taste
Instructions
- Set Instant Pot to ‘Sauté’ and add coconut oil. Sauté onion, carrot, garlic, and ginger for 4–5 minutes until softened.
- Stir in curry powder, cayenne pepper, fresh thyme, and ground cinnamon. Cook for 1 minute to bloom the spices.
- Turn off ‘Sauté’. Add potatoes, lentils, and vegetable stock. Stir to combine.
- Lock lid and set to High Pressure for 7 minutes. Let pressure release naturally for 15 minutes, then manually release remaining pressure.
- Stir in coconut milk and shredded kale. Let sit 2–3 minutes until kale wilts.
- Season with salt and pepper. Serve hot with naan bread, garnished with fresh coriander or lime juice if desired.
Notes
- Adjust cayenne pepper for desired heat level.
- Leftovers store well in the fridge for 3–4 days.
- For a creamier texture, blend a portion of the stew before adding kale.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Instant Pot
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 10 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 12 g
- Protein: 12 g
- Cholesterol: 0 mg