Instant pot red lentils and vegetables in curry simmer sauce

Red lentils and vegetables in curry simmer sauce

As I clean out the pantry as part of my "no buy" January, I've discovered that I have an affinity for jars of curry simmer sauce. My husband and I share the chore of grocery shopping, so my guess is that we both purchased a few and neglected to use it.I love the flavor and simplicity of jarred curry sauce. You can add just about any protein source or vegetables that you have on hand. Canned diced tomatoes, chick peas, kidney beans or frozen vegetables work well in this dish. You can make this dish vegetarian or add whatever meat you have on hand. I prefer chicken if I have it.Today I made a seriously tasty meal using Aldi brand Tikka Masala sauce, red lentils and a handful of dying vegetables. I had leftover rice and some wilting cilantro that needed to be used and voila- lunch! I made this in my Instant Pot, but it could be made on the stove, too, but might take longer. Below is the recipe:

• 1 Tbsp. corn or canola oil
• 1/2 onion (diced)
• 1/2 bell pepper (any color, chopped)
• 2 peeled (chopped carrots)
• 1 box frozen spinach or 3 cups chopped fresh spinach
• 1 cup red lentils
• 1 16 oz. jar Indian simmer sauce (Tikka Masala, Jalfrezi or Butter sauce)
• 2 cups water

1. Set your Instant Pot to sautee mode and add the onions, peppers and carrots.
2. Sautee the vegetables for 5 minutes or until soft.
3. Add a box of frozen spinach, red lentils, Indian simmer sauce and 2 cups water. Stir ingredients together.
4. Close and lock Instant Pot and set to airtight position.
5. Change setting on Instant Pot to "high pressure" and set for 20 minutes.
6. Serve over rice or quinoa with chopped cilantro.

Makes 6-8 servings. 

As I clean out the pantry as part of my "no buy" January, I've discovered that I have an affinity for jars of curry simmer sauce. My husband and I share the chore of grocery shopping, so my guess is that we both purchased a few and neglected to use it.I love the flavor and simplicity of jarred curry sauce. You can add just about any protein source or vegetables that you have on hand. Canned diced tomatoes, chick peas, kidney beans or frozen vegetables work well in this dish. You can make this dish vegetarian or add whatever meat you have on hand. I prefer chicken if I have it.Today I made a seriously tasty meal using Aldi brand Tikka Masala sauce, red lentils and a handful of dying vegetables. I had leftover rice and some wilting cilantro that needed to be used and voila- lunch! I made this in my Instant Pot, but it could be made on the stove, too, but might take longer. Below is the recipe:Ingredients:1 Tbsp. corn or canola oil1/2 onion, diced1/2 bell pepper (any color), chopped2 peeled, chopped carrots1 box frozen spinach or 3 cups chopped fresh spinach1 cup red lentils1 (16 oz.) jar Indian simmer sauce (Tikka Masala, Jalfrezi or Butter sauce)2 cups waterDirections:

1. Set your Instant Pot to sautee mode and add the onions, peppers and carrots.
2. Sautee the vegetables for 5 minutes or until soft.
3. Add a box of frozen spinach, red lentils, Indian simmer sauce and 2 cups water. Stir ingredients together.
4. Close and lock Instant Pot and set to airtight position.
5. Change setting on Instant Pot to "high pressure" and set for 20 minutes.
6. Serve over rice or quinoa with chopped cilantro.

Makes 6-8 servings.

Red lentils and vegetables in curry simmer sauce

As I clean out the pantry as part of my "no buy" January, I've discovered that I have an affinity for jars of curry simmer sauce. My husband and I share the chore of grocery shopping, so my guess is that we both purchased a few and neglected to use it.I love the flavor and simplicity of jarred curry sauce. You can add just about any protein source or vegetables that you have on hand. Canned diced tomatoes, chick peas, kidney beans or frozen vegetables work well in this dish. You can make this dish vegetarian or add whatever meat you have on hand. I prefer chicken if I have it.Today I made a seriously tasty meal using Aldi brand Tikka Masala sauce, red lentils and a handful of dying vegetables. I had leftover rice and some wilting cilantro that needed to be used and voila- lunch! I made this in my Instant Pot, but it could be made on the stove, too, but might take longer. Below is the recipe:

• 1 Tbsp. corn or canola oil
• 1/2 onion (diced)
• 1/2 bell pepper (any color, chopped)
• 2 peeled (chopped carrots)
• 1 box frozen spinach or 3 cups chopped fresh spinach
• 1 cup red lentils
• 1 16 oz. jar Indian simmer sauce (Tikka Masala, Jalfrezi or Butter sauce)
• 2 cups water

1. Set your Instant Pot to sautee mode and add the onions, peppers and carrots.
2. Sautee the vegetables for 5 minutes or until soft.
3. Add a box of frozen spinach, red lentils, Indian simmer sauce and 2 cups water. Stir ingredients together.
4. Close and lock Instant Pot and set to airtight position.
5. Change setting on Instant Pot to "high pressure" and set for 20 minutes.
6. Serve over rice or quinoa with chopped cilantro.

Makes 6-8 servings. 

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