Description
A flavorful and comforting Instant Pot Cauliflower Curry made with vibrant vegetables, red lentils, and a rich coconut milk base, infused with red curry paste and turmeric for a warming and wholesome meal perfect to serve with rice.
Ingredients
Scale
Vegetables
- 1/2 onion, diced
- 3 cloves garlic, minced
- 2 cups cauliflower florets
- 2 cups squash, cubed
Legumes
- 1/2 cup red lentils
Pantry Items & Spices
- 2 tablespoons red curry paste
- 1 teaspoon turmeric (optional)
- 1 14-ounce can diced tomatoes
- 1 can coconut milk
- 1 cup water
- 1 1/2 teaspoons kosher salt
Instructions
- Prepare Instant Pot: Place all the ingredients—diced onion, minced garlic, cauliflower florets, cubed squash, red lentils, red curry paste, turmeric, diced tomatoes, coconut milk, water, and kosher salt—into the Instant Pot. Ensure everything is evenly distributed.
- Cook the Curry: Seal the Instant Pot and set it to cook on high pressure for 5 minutes. Once the cooking cycle completes, immediately perform a quick release to prevent the vegetables from becoming overcooked and mushy.
- Season and Serve: Open the lid carefully, stir the curry well to combine flavors. Taste and adjust the seasoning by adding more salt or a spicy element if desired. Allow the curry to sit for a few minutes to cool slightly and thicken before serving. Serve hot alongside steamed rice for a satisfying meal.
Notes
- You can substitute squash with sweet potatoes or carrots for a different flavor and texture.
- If you prefer a spicier curry, add extra red curry paste or a pinch of chili flakes after cooking.
- This recipe can be made vegan and gluten-free as is.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 1 month.
- Adjust water quantity if you prefer a thicker or thinner curry consistency.
