• Heat up a large pot with the oil on medium heat. Add in your diced onions and cook until they're translucent. Add the ginger, garlic and sauté for 5 minutes. Add all of the spices and cook for 30 seconds, stirring the whole time.
  1 tablespoon oil, 1 medium onion, 4 cloves garlic, 1 teaspoon ground cumin, 1 teaspoon coriander powder, ¼ teaspoon turmeric, 1 teaspoon garam masala, 1 teaspoon fresh ginger
• Add the dry lentils, chickpeas, vegetable broth, coconut milk and salt. Cover and bring to a simmer. Simmer (with the lid still on) for 25-30 minutes, or until the lentils are soft and cooked.
  1 teaspoon salt, 14 ounces diced tomatoes, 14 ounces full fat coconut milk, 1 cup vegetable broth, 1 cup dry green or brown lentils, 14 ounces canned chickpeas
• After the curry is cooked, turn the heat off and add the lemon juice and fresh cilantro. Serve over rice.
  1 tablespoon lemon juice, fresh cilantro

Instant pot directions

• Set the instant pot to saute mode. Add the oil. Add in your diced onions and cook until they're translucent. Add the ginger, garlic and sauté for another five minutes. Add all of the spices and cook for 30 seconds, stirring the whole time.
  1 tablespoon oil, 1 medium onion, 4 cloves garlic, 1 teaspoon fresh ginger, 1 teaspoon ground cumin, 1 teaspoon coriander powder, ¼ teaspoon turmeric, 1 teaspoon garam masala
• Add the dry lentils, chickpeas, vegetable broth, coconut milk and salt. Cover and seal. Cook on high pressure for 8 minutes. Let it slow release for 5 minutes.
  14 ounces full fat coconut milk, 1 cup vegetable broth, 1 cup dry green or brown lentils, 14 ounces canned chickpeas, 1 teaspoon salt
• Add in the lemon juice and fresh cilantro and serve over rice.
  1 tablespoon lemon juice, fresh cilantro