Description
A rich and creamy cauliflower curry made effortlessly in an Instant Pot, perfect for busy weeknights.
Ingredients
Scale
- ½ onion, diced
- 3 cloves garlic, minced
- 2 cups cauliflower, cut into florets
- 2 cups squash, cut into cubes
- ½ cup red lentils
- 2 tablespoons red curry paste
- 1 teaspoon turmeric (optional)
- 1 (14-ounce) can diced tomatoes
- 1 can coconut milk
- 1 cup water
- 1 ½ teaspoons kosher salt
Instructions
- Prep your ingredients by dicing the onion and mincing the garlic. Get your cauliflower and squash ready.
- Toss the diced onion, minced garlic, cauliflower florets, squash cubes, and red lentils into the Instant Pot.
- Stir in the red curry paste, turmeric, diced tomatoes, coconut milk, water, and salt. Mix well to ensure lentils are submerged.
- Close the lid, set to high pressure, and cook for 5 minutes.
- Do a quick release of the pressure as soon as cooking time is up.
- Give everything a good stir, check seasoning, and adjust if necessary. Allow to cool slightly to thicken.
Notes
Best served with fluffy rice. Can add cilantro or lime for freshness. Stores well in the fridge for up to 5 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Pressure Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Instant Pot, Cauliflower Curry, Vegan Curry, Quick Dinner, Comfort Food