Coconut Curry Lentil Chickpea Bowls with Kale
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 3/4cup Red Lentils
  • 15oz Diced Tomatoes With Garlic And Onionwith juices, 1 can
  • 13.66oz Unsweetened Lite Coconut Milk1 can
  • 1cup vegetable broth
  • 1tbsp Curry Powder
  • 1tsp fresh gingerpeeled and grated
  • 1tsp Turmeric
  • 1tsp Salt
  • 15oz Can Chickpeasdrained and rinsed, 1 can
  • 4cups Deveined Kalefinely chopped
  • 1tbsp Lime Juice
  • 1/3cup Fresh Cilantro Leaves And Stemsroughly chopped
  1. 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.
  2. Press the Manual or Pressure Cook button and adjust the time to 8 minutes.
  3. When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
  4. 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