Instant Pot Cauliflower Thai Curry

Name: Instant Pot Cauliflower Thai Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 1 tablespoon (15 mL) extra-virgin olive oil; 1 (14-ounce/398 mL) can light coconut milk; 1 (14-ounce/398 mL) can diced tomatoes, with juices*; 2 cups (260 g) chopped cauliflower florets (1-inch pieces); 2 cups (340 g) peeled and cubed (3/4-inch) butternut squash; 2 tablespoons (30 mL) red curry paste**; 1 teaspoon (5 mL) dried flaked onion***; 1/2 teaspoon (2.5 mL) garlic powder; 3/4 teaspoon fine sea salt, or to taste; 1/4 teaspoon cayenne pepper; Lots of freshly ground black pepper, to taste; 1/2 cup (100 g) uncooked red lentils; 2 cups (75 g) packed stemmed and finely chopped kale or chard; Cooked jasmine rice or grain of choice; Fresh chopped cilantro leaves; Fresh lime juice

Instructions

Prep:10minCook:20min

I love the soft, stew-like texture of this spicy curry and how serving it over a cup of fluffy rice lends just the right amount of chewiness! This dish is one of those crave-worthy comfort foods that I reach for again and again. I created this recipe out of a need for more go-to pantry dinner options that take advantage of my speedy new Instant Pot electric pressure cooker. Not to worry if you don’t have one, though—follow my directions in the tip below to make this curry on the stovetop instead. It’s important to follow the Instant Pot directions carefully to avoid overcooking the veggies. This recipe's directions (steps 1 and 2) have been lightly edited as of January 10, 2018 to avoid some machines getting a burn notice.

Updated at: Thu, 21 Nov 2024 12:26:28 GMT