Whip up this delicious Instant Pot Cauliflower Curry for a quick and satisfying meal! This recipe combines tender cauliflower, sweet butternut squash, and creamy red lentils, all simmered in a luscious coconut and red curry sauce. It’s perfect served over a bed of hot, fluffy rice.
Here’s what you’ll need:
- Half an onion, diced
- 3 cloves of garlic, minced
- 2 cups of cauliflower, cut into florets
- 2 cups of squash, cubed
- 1/2 cup of red lentils
- 2 tablespoons of red curry paste
- 1 teaspoon of turmeric (optional)
- One 14-ounce can of diced tomatoes
- One can of coconut milk
- 1 cup of water
- 1 1/2 teaspoons of kosher salt
Instructions:
- Toss all the ingredients into your Instant Pot.
- Set it to cook on high pressure for 5 minutes.
- Once done, quickly release the pressure to keep the veggies from getting too soft.
- Give everything a good stir. You can add more salt or a dash of something spicy if you like.
- Let the curry sit for a few minutes to cool and thicken up a bit before serving.
Pro Tips:
- The combination of vegetables and lentils will thicken into a delightful, semi-pureed texture that’s absolutely scrumptious.
- If using frozen veggies, reduce the cooking time to 4 minutes to avoid them turning mushy.
- For a stovetop version, start by sautéing the onion and garlic in some olive oil. Then add the rest of the ingredients and simmer for about 10 minutes until everything is tender. Keep it on low heat to thicken gradually, or use an immersion blender for a smoother texture.
This curry is not only tasty but also versatile. Enjoy it as is, or freeze it for a later meal. Just combine all the ingredients except water in a freezer bag. When you’re ready to cook, add water, and follow the same Instant Pot or slow cooker instructions. Serve your delicious curry over rice, garnished with cilantro for an extra touch of freshness. Enjoy your meal!
