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–+ servings

Instant Pot Cauliflower Thai Curry

Print Recipe
Course Main Course
Servings 4 people

Ingredients
  

  • 2 cups butternut squash peeled and cubed
  • 2 cups cauliflower chopped
  • 1/2 cup red lentils, dried
  • 2 cups kale chopped
  • 14 ounces coconut milk - can
  • 14 ounces tomatoes, diced - can
  • 1/2 cup water
  • 1 tablespoon olive oil
  • 2 tablespoons red curry paste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 3/4 teaspoon salt
  • black pepper freshly ground
  • 2 cups rice cooked (for serving)
  • cilantro chopped (for serving)

Instructions
 

  • Add all of the curry ingredients, except the red lentils and kale, to the Instant Pot and stir until combined. Do not drain canned tomatoes.
  • Add the red lentils on top of the mixture and gently press them into the liquid (do not stir the lentils into the mixture as this can result in a burn notice).
  • Secure lid in the lock position and press the “Pressure Cook” button and set the cook time to 5 minutes on high pressure.
  • When the timer is up. Immediately do a “Quick Pressure Release” to avoid overcooking the curry. Carefully open the lid and stir the curry.
  • Stir in the chopped greens until thoroughly combined and secure the lid. Set the Instant Pot to the “Keep Warm” setting and allow the greens to wilt for about 5 minutes in the curry. Press “Cancel” to turn the heat off and release the steam again, if necessary, before removing the lid.
  • Serve over rice and garnish with cilantro.
Keyword Vegan
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