why make this recipe
This Instant Pot Cauliflower Curry is perfect for anyone looking for a quick and healthy meal. It’s packed with nutritious ingredients like cauliflower, butternut squash, and red lentils. Additionally, the creamy coconut milk combined with red curry paste gives this dish a rich flavor that will satisfy your taste buds. The best part? It cooks in a fraction of the time thanks to the Instant Pot!
how to make Instant Pot Cauliflower Curry
Ingredients:
- 1 head cauliflower, chopped
- 1 cup butternut squash, diced
- 1 cup red lentils, rinsed
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 onion, diced
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Directions:
- Set your Instant Pot to sauté mode. Add onions, garlic, and ginger, cooking until fragrant.
- Stir in the red curry paste and cook for another minute.
- Add the cauliflower, butternut squash, red lentils, coconut milk, and vegetable broth.
- Close the lid and set the Instant Pot to manual for 10 minutes.
- Once cooked, do a quick release of pressure.
- Season with salt and pepper, and garnish with fresh cilantro before serving.
how to serve Instant Pot Cauliflower Curry
You can serve this cauliflower curry on its own or pair it with warm rice for a more filling meal. Adding a side of naan bread can also enhance the dining experience. Top with a sprinkle of fresh cilantro for a pop of color and extra flavor.
how to store Instant Pot Cauliflower Curry
To store any leftovers, let the curry cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to 4 days. You can also freeze it for longer storage. Just make sure to leave some space in the container, as the curry may expand when frozen.
tips to make Instant Pot Cauliflower Curry
- Make sure to rinse the red lentils before adding them to get rid of any debris.
- If you like your curry spicier, you can add more red curry paste or toss in some chili flakes.
- Feel free to add other vegetables you have on hand, like spinach or bell peppers.
variation
You can easily adapt this curry by using different types of vegetables or proteins. For example, adding chickpeas or potatoes can provide more texture. If you want a lighter version, substitute the coconut milk with low-fat yogurt after cooking.
FAQs
Can I use frozen vegetables?
Yes, you can use frozen cauliflower and butternut squash. Just add them directly to the pot without thawing.
How can I adjust the thickness of the curry?
If you want a thicker curry, let it sit open for a few minutes after releasing pressure. If it’s too thick, you can add a bit more vegetable broth to thin it out.
Can I make this curry ahead of time?
Absolutely! This curry tastes even better the next day as the flavors meld together. Simply reheat on the stove or in the microwave when you’re ready to enjoy it again.
Instant Pot Cauliflower Curry
Ingredients
Main Ingredients
- 1 head cauliflower, chopped
- 1 cup butternut squash, diced
- 1 cup red lentils, rinsed Rinse before use
- 1 can coconut milk
- 2 tablespoons red curry paste Add more for extra spiciness
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 inch ginger, minced
- 4 cups vegetable broth
- to taste Salt and pepper
- for garnish Fresh cilantro
Instructions
Preparation
- Set your Instant Pot to sauté mode. Add onions, garlic, and ginger, cooking until fragrant.
- Stir in the red curry paste and cook for another minute.
- Add the cauliflower, butternut squash, red lentils, coconut milk, and vegetable broth.
Cooking
- Close the lid and set the Instant Pot to manual for 10 minutes.
- Once cooked, do a quick release of pressure.
Serving
- Season with salt and pepper, and garnish with fresh cilantro before serving.