Instant Pot Lentil & Spinach Curry

Ingredients

• 1 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, crushed
• 2cm fresh root ginger, grated
• 1 tbsp medium curry powder
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tbsp tomato purée
• 600ml hot vegetable stock (1 stock cube)
• 200g red lentils, rinsed
• 400g tin chopped tomatoes
• 200g baby spinach
• 1 tbsp lemon juice
• 300g basmati rice, to serve
• Salt to taste

Method

1. Select Sauté and heat the oil. Cook the onion for 4 minutes. Add the garlic, ginger, curry powder, turmeric, cumin and tomato purée and cook for 1 minute.

2. Pour in the stock and scrape up any stuck-on bits from the base of the inner pot; this prevents a Burn notice. Stir in the lentils.

3. Pour the tinned tomatoes over the top and do not stir. Lock the lid, set the steam release valve to Sealing and select Pressure Cook (High) for 7 minutes.

4. When the time is up, leave the pot to release pressure naturally for 10 minutes, then carefully turn the valve to Venting to release any remaining steam.

5. Stir the curry well to combine. Select Sauté, add the spinach in handfuls and stir for 2 to 3 minutes until wilted.

6. Stir in the lemon juice and season with salt. Serve with basmati rice, cooked following the packet instructions, and a spoonful of natural yoghurt if you like.