Red lentil almond curry from The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes (page 231) by Nisha Vora

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Homemade coconut yogurt

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cayenne pepper for Indian chile powder.

  • NicoleBrown on May 02, 2026

    This is so tasty! But really, anything with a can of coconut milk is especially luscious, right? Used two Serranos and kept seeds in. Heat level was great for me! My instant pot ended up malfunctioning and trying to burn the bottom of the meal. Moved it over to my stovetop to finish cooking it correctly and saved it!

  • MariaSwe on February 15, 2026

    No almond butter and tomatoes so substituted almond flour and tomato paste. The flavor was nice but I didn’t really like the texture.

  • ywgttw on July 18, 2023

    I've made this numerous times and it's a definite win. Tastes more hearty and complex than it sounds. The almond butter makes a huge difference, I have learned to whisk it with a little sauce or water before adding so you don't end up with clumps. Really love this recipe and it blends into a nice soup too.

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