Instant Pot Cauliflower Curry is a delightful dish that combines tender cauliflower, butternut squash, and red lentils in a creamy coconut and red curry sauce. Simply toss everything into your Instant Pot and cook on high pressure for 5 minutes. Quick-release the pressure right after to keep the veggies from getting too soft. Once done, stir the curry and let it sit for a bit to thicken. This dish is perfect served over a bed of hot rice.
The combination of vegetables and lentils creates a slightly thick, semi-pureed texture that’s absolutely delicious and doesn’t even require a blender. If you’re using frozen veggies, they tend to cook faster, so reduce the cooking time to 4 minutes to avoid them turning mushy.
For those who prefer the stovetop method, start by sautéing onion and garlic in a bit of olive oil. Add the vegetables, lentils, and liquids, and let everything simmer for about 10 minutes until tender. Keep the heat low to allow the curry to thicken as it cooks, or blend it slightly for that perfect creamy texture.
This recipe is also vegan-friendly, especially if you choose a vegan curry paste like the Thai Kitchen Red Curry Paste. And if you’re into meal prepping, this curry freezes well. 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 this aromatic and hearty curry with rice and a sprinkle of cilantro for a complete meal. Enjoy the burst of flavors in this simple yet satisfying dish!
