Curry Lentils with Aubergine & Cauliflower

  • Prep 15 mins
  • Total 1 hour
  • Easy
  • Serves 4

Tip: you can choose to mix other vegetable such as zucchinis or bell peppers in this vegan dish.

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  • 1/2 cup vegetable oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp grounded cumin
  • 1.5 tsp paprika
  • 2 tbsp dry unsweetened shredded coconut
  • 1 tsp Indian curry
  • 1 tsp salt
  • 1/2 cup red lentils
  • 1/2 cup green lentils
  • 300g aubergine, cubed
  • 250g cauliflower, cut into 2cm florets
  • 30ml lime juice
  • 1 tsp sugar
  • 2 garlic cloves, crushed
  • 2 firm tomatoes, cut into 8th's
  • 1.5 cups water
  • 10g fresh cilantro leaves, chopped


  • Step 1

    Select SEAR/SAUTÉ and set to Medium/Hi. Select START/STOP to begin

  • Step 2

    Place the vegetable oil, mustard seeds, grounded cumin, paprika, dry unsweetened shredded coconut, Indian curry and salt into the cooking put to stir fry for 5 minutes

  • Step 3

    When coconut begins to brown, add the aubergine and the carrots to the pot and stir to coat with the spices mix

  • Step 4

    Add remaining ingredients, except the fresh cilantro, to the pot and stir to incorporate. Assemble the pressure lid, making sure the pressure release valve is in the SEAL position

  • Step 5

    Select PRESSURE and set to low. Set time to 1 minute. Select START/STOP to begin

  • Step 6

    When pressure cooking is complete, allow pressure to natural release for 15 minutes. After 15 minutes, quick release remaining pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure

  • Step 7

    Stir in the fresh cilantro and serve warm