Instant Pot Spiced Potato Spinach Lentils

1 Cup Uncooked Red Lentil, Washed and Drained

1 Cup Rice, Soaked, washed and drained

1 Tbsp Coconut Oil

1 Tsp Ginger, Grated
1 Tbsp Garlic, Chopped
3 Serrano Peppers, Finely Chopped / 3 Red Chilies, seeds removed

2 Cups Tomatoes, Chopped
1/4 Tsp Ground Cinnamon
1/4 Tsp Ground Cardamom
1/2 Tsp Garam Masala Powder
1/2 Tsp Turmeric Powder

1/2 Tsp Ground Black Pepper

1 and 1/2 tsp red chili powder

2 and 1/2 Tsp Salt

5 and 1/2 Cups Veggies, Cubed

3 Cups lacinato kale, chopped
4 Cups Water

Press Saute on Instant Pot.

Let the pot get hot for 2 minutes. Add oil, spread using a spatula.

Add ginger, garlic, serrano pepper, cook for 2 minutes.

Add tomatoes, ground cinnamon, ground cardamom, garam masala powder,  turmeric powder, cook until tomatoes softens.

Add potatoes, drained lentils, rice, water, salt and mix.

Close the lid, put the knob on sealing.

Cook in Rice setting.

Let the pressure release naturally.

Open the lid.

Press saute. Fold in spinach. Cook for 3 minutes.

Serve with Lemon Wedge. 

Variations: 

1. Adjust water to make less or more curry.

2. Add half coconut milk instead of water for a creamier curry.

Cook 1 cup of rice with 2 cups of water, that yields 4 cups of cooked rice. Serve Spiced Potato Spinach Lentils with Rice.

Taste Note: Tastes AWESOME.
Serves: 4
Yields: 5 and 1/2 Cups (I used only 2 Cups of water, it was very thick, next time try with 3 cups, if its too thick, increase it to 4 cups)

Source: veganricha