Instant Pot Coconut Curry Lentil Chickpea Bowls With Kale | Bangers | Umami

Ingredients

• 1 1/2 cups red lentils
• 2 15oz can diced tomatoes (fire roasted better)
• 2 13.66 oz can unsweetened lite coconut milk
• 2 cups vegetable broth
• 2 tbsp curry powder
• 2 tsp peeled and grated fresh ginger (1-2 inch piece)
• 2 tsp turmeric
• 2 tsp salt
• 2 15oz can chickpeasdrained and rinsed
• 4 cups deveined kale chopped
• 2 tbsp lime juice
• 1/3 cup roughly chopped fresh cilantro leaves and stems
• 1-2 medium carrots, chopped into rounds
• 8 oz mushrooms
• 1-2 medium onions
• 1 bag frozen peas
• 2tbsp butter