Instant Pot (or not) Lentil Samosa Stew
with naan / yogurt
Full of Indian-inspired spices and ingredients, this stew is like a deconstructed samosa. It last appeared on a meal plan in 2021.
Smarts: If using the Instant Pot, be sure to use Yukon gold potatoes because these will hold their shape better than Russets that can fall apart under pressure.
Cooking methods: This recipe includes instructions for using the Instant Pot or stovetop. Select your preferred method.
Ingredients
- Onions, medium - 1 , diced
- Ginger, fresh - 2 tsp , grated
- Garlic - 3 cloves , chopped
- Peas and carrots, frozen - 1 1/2 cups
- Potatoes, Yukon gold or Russet - 10 oz , peeled and cubed (Yukon gold will hold their shape more than Russets, especially if using the Instant Pot)
- Cilantro leaves - 3 Tbsp
- Ghee - 2 Tbsp (sub butter)
- Stock, any type - 4 cups
- Lentils, uncooked green - 3/4 cup (sub yellow lentils or split peas)
- Soy sauce, low-sodium - 2 Tbsp
- Tomato paste - 1 Tbsp
- Naan (opt) - for serving
- Yogurt, plain or Greek - for serving
- Garam masala - 1 Tbsp
- Cumin, ground - 2 tsp
- Coriander, ground - 2 tsp
- Curry powder, mild - 1 tsp
- Turmeric, ground (opt) - 1/2 tsp
- Salt - 1/2 tsp
- Red pepper flakes (opt) - 1/4 tsp
Choose Cooking Method
Prep
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Onions / Ginger / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
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Make spice mix - Combine garam masala, cumin, ground coriander, curry powder, turmeric, salt, and red pepper flakes. (Can be done up to 5 days ahead)
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Frozen peas and carrots - Defrost in the microwave.
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Potatoes / Cilantro - Prep as directed.
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Make
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Heat a Dutch oven or large saucepan over medium heat. Add ghee. When ghee melts, add onions, ginger, and garlic and saute until onions are starting to soften, ~2 minutes.
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Stir in spice mix and cook for 1 minute more. Pour stock (this recipe was written for the Instant Pot, so we recommend increasing liquid by 10-20% over listed amount to account for evaporation), lentils, soy sauce, tomato paste, and potatoes into the pot. Bring to a boil and then reduce to a low simmer. Cover and simmer until potatoes and lentils are tender, 15 to 20 minutes (this will vary depending on size of potatoes and type of lentils, but they should finish at about the same time.
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When stew is done, stir in peas and carrots and simmer for 1 minute more. Taste and season with some salt, if needed.
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Warm naan according to package directions.
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Serve stew with yogurt and cilantro on top and naan on the side. Enjoy!
Prep
-
Onions / Ginger / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
-
Make spice mix - Combine garam masala, cumin, ground coriander, curry powder, turmeric, salt, and red pepper flakes. (Can be done up to 5 days ahead)
-
Frozen peas and carrots - Defrost in the microwave.
-
Potatoes / Cilantro - Prep as directed.
Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again
Try for freeLearn More
Make
-
Using the Saute function of an Instant Pot, add ghee. When ghee melts, add onions, ginger, and garlic and saute until onions are starting to soften, ~2 minutes.
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Stir in spice mix and cook for 1 minute more.
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Pour a small amount of stock into the pan, scraping up any browned bits from the bottom of the pan (be sure to get all of the browned bits up to avoid the burn error).
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Turn off the Saute function and stir in remaining stock, lentils, soy sauce, tomato paste, and potatoes.
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Close and lock the lid. Set the pressure valve to 'Sealing'. Cook on manual / high pressure for 9 minutes. Let pressure release naturally for 5 minutes and then manually release any remaining pressure.
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When all of the pressure has released, remove the lid and stir in peas and carrots. Taste and season with some salt, if needed.
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Warm naan according to package directions.
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Serve stew with yogurt and cilantro on top and naan on the side. Enjoy!
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