Description
This Instant Pot Cauliflower Curry is a vibrant and easy one-pot meal featuring tender cauliflower, squash, and red lentils simmered in a fragrant blend of red curry paste, turmeric, and coconut milk. Ready in just 15 minutes, it offers a comforting and flavorful option perfect for weeknight dinners, served best with rice.
Ingredients
Vegetables & Aromatics
- 1/2 onion, diced
- 3 cloves garlic, minced
- 2 cups cauliflower florets
- 2 cups squash, cubed
Legumes & Spices
- 1/2 cup red lentils
- 2 tablespoons red curry paste
- 1 teaspoon turmeric (optional)
- 1 1/2 teaspoons kosher salt
Liquids & Canned Goods
- 1 14-ounce can diced tomatoes
- 1 can coconut milk (approximately 13.5-14 ounces)
- 1 cup water
Instructions
- Combine ingredients: Place the diced onion, minced garlic, cauliflower florets, cubed squash, red lentils, red curry paste, turmeric, diced tomatoes, coconut milk, water, and kosher salt all into the Instant Pot. Ensure everything is evenly distributed inside the pot.
- Pressure cook: Seal the Instant Pot lid and set it to cook on high pressure for 5 minutes. This quick cooking time will perfectly soften the vegetables and lentils without turning them mushy.
- Release pressure: Immediately perform a quick release of the pressure to prevent the vegetables from overcooking and becoming too soft. Carefully open the lid once the pressure has dropped.
- Finish and serve: Stir the curry well to combine and adjust seasoning with more salt or a spicy element if desired. Let the curry sit for a few minutes to cool slightly and thicken. Serve warm alongside steamed rice for a fulfilling meal.
Notes
- You can substitute the squash with sweet potatoes or butternut squash for a slightly different flavor and texture.
- If you like a spicier curry, add a pinch of cayenne pepper or extra red curry paste.
- For a richer curry, use full-fat coconut milk.
- This recipe can be adapted for a vegan diet by ensuring the red curry paste contains no fish sauce or animal products.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or in the microwave.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Indian-inspired
