Instant Pot Red Lentil Coconut Curry
In the midst of a crazy busy week running between a Conscious Capitalism networking event; an export workshop at The Hatchery, expanding our social initiative to Beacon Place and beyond (more on that in a future post) and, an early morning round table and demonstration for staff and teachers at New Trier high school, we found time to squeeze in a new recipe and as well as our Amazon launch!
Amazon accepted our blends some time ago and we’ve carefully been crafting the message for their launch. Currently 6 of our Slow Cooker Spice Blends are available to purchase on Amazon Prime as add-on items. We are so grateful to our new broker, Mark Rosen, who has helped us navigate the waters of bringing our business online with Amazon. It was, as always, more complicated than it looked at first glance. We still sell directly via our own website, and we think being available on Amazon Prime is complimentary to our own online business.
In addition, we are delighted to be featured on Momtrends this week, a boutique media brand with a half a million following and another mom business, run by Nicole Feliciano. Meg met the Momtrends team during a recent trip to New York to discuss their current 2016 Momtrends Family Ski Guide. In Nicole’s feature this week “Meet the mom boss – Meg Barnhart” she shares her insight into what it’s like to run a business while raising a family.
And finally last but not least, I found time to make my new favorite quick vegetarian red lentil curry. Both the slow cooker and pressure cooker versions make a fragrant and filling dinner. This is easy inspiration for the slow cooker or Instant pot!
Slow Cooker Red Lentil Curry with Coconut
- 1 tbsp light olive oil
- 1 1/2 cups / 1 medium onion, small dice
- 2 tsp / 4 cloves garlic, minced
- 1 Indian Dal blend or 1 1/2 tbsp Madras Curry Powder
- 1/2 tsp salt
- 1/4 tsp black pepper, ground
- 2 tbsp tomato paste
- 1 cup red lentils, washed and picked over
- 1 1/4 cups vegetable broth
- 1 can coconut milk, light or full fat
- heat oil in a skillet on medium; sauté onion & garlic for 2 minutes
- transfer onion mixture to slow cooker
- sprinkle the Indian Dal blend* or Madras Curry Powder; add the salt, pepper, tomato paste, red lentils, broth & coconut milk
- stir, cover and cook on LOW: 6 hours or HIGH: 2 1/2 – 3 hours
- spoon the curry over brown basmati rice or serve as a curry side dish with naan bread
Instant Pot / Pressure Cooker Alternative
Prep Time: 10m, Cook Time: 8m, **Total Cook Time: 18m, Time Servings 4-6
- heat oil in the Instant Pot on sauté function on LOW and cook onion & garlic for 2 minutes
- sprinkle the Indian Dal blend* or Madras Curry Powder; add the salt, pepper, tomato paste, red lentils, broth & coconut milk
- secure the Instant Pot lid and pressure valve to Sealing
- press the Manual button and adjust the cook time to 8 minutes
- turn the dial to Venting and use Quick Pressure Release
- spoon the curry over brown basmati rice or serve as a curry side dish with naan bread
Zen Moment
“I don’t have a ‘9 to 5’ I have ‘from when I open my eyes to when I close my eyes”
-unknown
