Curry In A Hurry

Ingredients

• Coconut Milk

  Original Unsweetened - Trader Joe's

  300g

• Tomatoes

  Crushed, canned

  1 cup or 240g

• Red Split Lentils

  Waitrose

  100 grams or 100g

• Tomato paste

  Canned, without salt added

  1 tbsp or 16g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Garlic

  2 cloves raw - Whole Foods Market

  1 cloves, raw or 3g

• Water

  Plain, clean water

  2 cup or 473g

• Organic, Better Than Bouillon, Vegetable Base

  Organic, Better Than Bouillon

  1 tsp or 6g

• Curry powder

  Spices

  1 tbsp or 6g

• Spinach

  Raw

  1 cup or 30g

Directions

1. METHOD Ok, we're gonna keep this one real simple. Prepare the garlic and red onion first. Then combine all the ingredients (except for the frozen spinach) directly in to the Instant Pot®. We like to keep our onions in the fridge and cut them cold. Reduces tears. Hit the pressure cook button and set the timer to 15 minutes on high pressure. Ensure the steam release handle is set to 'sealing. When finished, let the pressure naturally release for 10 minutes then switch the handle to venting. When you open up the lid, add in the spinach. Stir this very well and serve in 5 minutes.

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