Instant Pot Cauliflower Curry

Name: Instant Pot Cauliflower Curry
Total time: 15 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: half of an onion, diced; 3 cloves garlic, minced; 2 cups cauliflower, cut into florets; 2 cups squash, cut into cubes; 1/2 cup red lentils; 2 tablespoons red curry paste; 1 teaspoon turmeric (optional); 1 14 -ounce can diced tomatoes; 1 can coconut milk; 1 cup water; 1 1/2 teaspoons kosher salt

Instant Pot Cauliflower Curry! Tender cauliflower, butternut squash, and red lentils cooked in a coconut-creamy red curry sauce and poured over a mini-mountain of steamy rice. YUM.

⏱️ 15 min 🔪 Prep: 10 min 🔥 Cook: 5 min 📊 Easy 👁️ 22 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

6 servings

half of an onion, diced
3 cloves garlic, minced
2 cups cauliflower, cut into florets
2 cups squash, cut into cubes
1/2 cup red lentils
2 tablespoons red curry paste
1 teaspoon turmeric (optional)
1 14 -ounce can diced tomatoes
1 can coconut milk
1 cup water
1 1/2 teaspoons kosher salt

Steps

Place all ingredients in the Instant Pot. Cook on high pressure for 5 minutes. Immediately release the pressure to prevent overcooking the veggies.
Stir and season with more salt, or something spicy if you want. Give it a few minutes to cool and thicken slightly. Serve with rice. The end! It’s SO GOOD.