This Lentil Keema is a healthy vegan/gluten-free version of the traditional Indian “keema” dish. Instead of beef, this dish uses protein-packed lentils, peas, potatoes, and a variety of spices. Also includes Instant Pot option!
Instant Pot Option: (See post above for step-by-step photos and instructions. Note that making this dish in the Instant Pot is a slightly different cooking process and order of ingredients, and does not require the 2 cups water.)
To a high-powered blender, add 3 tomatoes, bell pepper, onion, garlic, fresh ginger and 3 tablespoons water. Blend until smooth. Turn the Instant Pot to SAUTE and add the tomato puree. Cook for 6-7 minutes, or until the onion no longer smells raw, stirring occasionally.
Add the can of coconut milk, lentils and potatoes. Stir and set to MANUAL/PRESSURE COOK for 8 minutes. Replace the top, set the knob to sealing (on top of the Instant Pot) and press START. When finished, let sit until pressure has released (about 15 minutes).
Open the Instant Pot and add the peas, coriander, cumin, turmeric, cinnamon, black pepper, and salt. Turn the Instant Pot to SAUTE again, and cook for 2-3 minutes, stirring often, being careful that it doesn’t stick to the bottom.
Turn off the Instant Pot. Stir in the lime juice and cilantro and let sit for 10 minutes before serving.
Please note: the Instant Pot option is not necessarily faster than stovetop, as it takes time for the Instant Pot to build/release pressure (for me, around 15 minutes to build pressure and 15 minutes to release pressure). However, it IS easier because you can do other things while it’s cooking (laundry, etc.) and also save yourself from washing 1 pot by using this Instant Pot option.
Keywords: lentil keema, instant pot lentil keema, vegan keema