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Coconut Curry Lentil Chickpea Bowls with Kale Recipe


Coconut Curry Lentil Chickpea Bowls with Kale

Maryea Flaherty
Course Main Course
Cuisine Oriental
Servings 4 servings


  • Instant Pot Multi Pressure Cooker


  • 150 g red lentils
  • 400 g can diced tomatoes with garlic and onion with juices
  • 400g g can coconut milk
  • 250 ml vegetable stock
  • 1 tbsp curry powder
  • 1 tsp fresh ginger peeled and grated
  • 1 tsp turmeric
  • 1 tsp salt
  • 400 g can chickpeas drained and rinsed
  • 500 g deveined kale finely chopped
  • 1 tbsp lime juice
  • 100 g roughly chopped fresh cilantro leaves and stems


  • 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.
Keyword Instant Pot, vegan, vegetarian
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