Coconut Curry Lentil Chickpea Bowls with Kale
Discover amazing with Instant Pot:
| Prep Time | 10 minutes |
| Cook Time | 8 minutes |
| Servings |
4 servings
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Ingredients
- 3/4 cup Red Lentils
- 15 oz Diced Tomatoes With Garlic And Onion with juices, 1 can
- 13.66 oz Unsweetened Lite Coconut Milk 1 can
- 1 cup vegetable broth
- 1 tbsp Curry Powder
- 1 tsp fresh ginger peeled and grated
- 1 tsp Turmeric
- 1 tsp Salt
- 15 oz Can Chickpeas drained and rinsed, 1 can
- 4 cups Deveined Kale finely chopped
- 1 tbsp Lime Juice
- 1/3 cup Fresh Cilantro Leaves And Stems roughly chopped
Ingredients
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Instructions
- Place all of the ingredients, except the kale, lime juice, and cilantro leaves, in the inner pot and stir to combine well. Secure the lid.
- Press the Manual or Pressure Cook button and adjust the time to 8 minutes.
- When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
- Stir in the kale and lime juice. Spoon into bowls and serve topped with cilantro.
Recipe Notes
CALORIES: 328 | FAT: 8g | PROTEIN: 15g | SODIUM: 1,066mg | FIBER: 12g | CARBOHYDRATES: 48g | SUGAR: 6g