Tweaked: Vegetable Mulligatawny (with Instant Pot Instructions)

Mostly this needed yogurt and I added peas for good measure. Figured out Instant Pot instructions.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Saute carrots, celery, onion, and salt in hot oil in a large Dutch oven over medium-high heat 7 minutes, stirring often.

Step 2

Add curry/garam masala. Add garlic, and cook 1 minute, stirring. Add potatoes and broth.

Step 3

Bring broth to a boil and add lentils; cover. Cook lentils according to the instructions until they are tender.

Step 4

Add apples and reduce heat, cover and simmer 15 minutes.

Step 5

Stir in peas and coconut milk, and simmer 5 minutes or until vegetables are tender.

Step 6

Add yogurt before serving. Can be served over basmati rice.

Step 7

As above saute the mirepoix, add the curry, garlic, potatoes and broth. Stir in lentils.

Step 8

Pressure cook for 15 minutes and then allow to natural release for 15 minutes. Then you may do a manual release or wait until natural release completes.

Step 9

Add apple and turn to saute. Simmer for 10 minutes then stir in peas and coconut milk, simmering until peas are warm.

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