Coconut Lentil Potato Stew
Instant Pot: 25 minutes
Preparation: 10 minutes
1/8t cayenne pepper
EVOO (drizzle, about 1t)
1 yellow onion, chopped
5 garlic cloves, smashed then chopped
1 medium sweet potato, diced
6 small red potatoes (about 2 cups worth) diced
3 celery stalks, chopped
1 giant carrot, cut like quarters
1C chopped kale (any type works)
1C Chana dal (yellow lentil)
1C coconut milk
Always prepare all ingredients and spices before you turn on the Instant Pot (IP).
Put IP on sauté, add EVOO and heat.
Add garlic and stir for about 1 minute. Add onion and continue sauté stirring for another minute or two.
Next add all remaining vegetables and continue to stir. This gets HOT so don’t leave it alone.
Add coconut milk and turn IP to “Manual” setting HIGH and 25 minutes.
Add water and continue stirring to blend.
Add spices and slowly blend.
Add dal/lentil and give it a few stirs to make sure everything is submerged.
Be sure you have your SAVORY RING in the IP lid, place on top and check that the steam release is CLOSED. Hit CANCEL button then MANUAL button again and set for 25 minutes on HIGH.
I like to let the Instant Pot release pressure slowly (which can take 20 minutes). You can release it sooner. Once the pressure pin drops then it is safe to remove the lid.
2 thoughts on “Lentil Potato Stew…with creamy coconut pizazz”
I’ve wanted to buy one of these pots for a couple of years. This recipe for the coconut soup pushed me even closer to getting one! I’m a faithful crock pot user and the thought of having dinner ready in a half hour blows my mind!!
Keep those recipes coming and I may be able to swap recipes sooner rather than later. Mmmmmmm….