I really love receiving cookbooks for review, especially when they are filled with recipes that are both intriguing and simple to make. Since I received a copy of The “I Love My Instant Pot” Anti-Inflammatory Diet Recipe Book for review, I have become obsessed with this recipe for Coconut Curry Lentil Chickpea Bowls with Kale.
It’s insanely easy to make, is filling, and is absolutely delicious!
I’ll admit, it isn’t the prettiest meal I’ve ever made, but the combination of ingredients makes for a crave worthy dish you’re sure to put in your rotation!
- 3/4 cup red lentils
- 1 (15 oz) can diced tomatoes
- 1 (13.5 oz) can unsweetened lite coconut milk
- 1 cup vegetable broth
- 1 tablespoon curry powder
- 1 teaspoon peeled and grated fresh ginger
- 1 teaspoon turmeric
- 1 teaspoon salt
- 1 (15 oz) can chickpeas, drained and rinsed
- 4 cups chopped and deveined kale
- 1 tablespoon lime juice
To make, add the red lentils, diced tomatoes, coconut milk, vegetable broth, curry powder, ginger, turmeric, salt, and chickpeas to your Instant Pot.
Stir to combine, then secure the lid.
Press the pressure cook button and adjust the time to 8 minutes. Make sure the release valve is closed.
While waiting for the Instant Pot to cook, chop and devein your kale.
When the timer beeps, let the pressure release naturally (about 10 minutes) until the float valve drops, then carefully unlock the lid.
Stir in the kale and lime juice, and serve. (It looks like a lot of kale, but it wilts down a lot, I promise!)
Super easy right?
There is so much flavor to love in this dish, plus it’s quick enough for a lunch option! This recipe is perfect for colder days too. As the cookbook says, “it’s a dish that will make you happy when you’re eating it, enjoying the warming spices and creamy texture.”
This cookbook has plenty of other yummy recipes to offer (175 to be exact), so be sure to check it out!