Tikka Masala Lentils

SERVES 4 | recipe cost  $2.70 to $3.00

Tikka Masala is traditionally a creamy spiced curry chicken dish that is most often served over rice. In order to cut the cost and make it virtually prep-free, I converted it to a vegan dish with lentils instead—same great taste made with a cheaper plant-protein alternative. I love to serve mine over fresh baby spinach and top with tomato if I have some on hand. It’s also fabulous with the Jamaican Rice and Peas.

• ½ yellow onion, diced
• 1½ teaspoons curry powder
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon turmeric
• ½ teaspoon fine sea salt
• ¼ teaspoon cayenne pepper
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground cumin
• ¼ teaspoon ground black pepper
• 2 cups water
• 1 cup brown lentils
• ½ cup canned full-fat coconut milk
• 2 tablespoons tomato paste
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh cilantro leaves

1. Preheat an electric pressure cooker using the SAUTÉ function and adjust the heat to MORE (see Note).

2. When the display panel reads HOT, add the onion and cook, stirring frequently, until it softens and becomes translucent, about 5 minutes.

3. Add the curry powder, garlic powder, paprika, turmeric, salt, cayenne, cinnamon, cumin, and black pepper and stir. Add the water, lentils, coconut milk, tomato paste, and lemon juice and stir well.

4. Place the lid on the cooker and make sure the vent is in the SEALING position. Using the display panel, press the CANCEL button to turn off the SAUTÉ function, then select the MANUAL/PRESSURE COOK and LOW PRESSURE. Use the +/− buttons until the display reads 15 minutes.

5. When the cooker beeps, let it naturally release the pressure until the display reads LO:10. Switch the vent valve from the SEALING to the VENTING position. Use caution while the steam escapes.

6. Top with cilantro leaves and serve.