Instant Pot Cauliflower Curry
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.
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.
Nutrition Facts (per serving)
Macronutrients
Calories21111% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
Rp 1.200
Per Serving
Rp 200/serving
🏠 Save ~Rp 2.400 compared to buying!
📋 Price Breakdown (9% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| half of an onion | - | - | - |
| garlic | 3 cloves | - | - |
| cauliflower | 2 cups | - | - |
| squash | 2 cups | - | - |
| red lentils | 0.5 cup | - | - |
| red curry paste | 2 tablespoons | - | - |
| turmeric | 1 teaspoon | - | - |
| -ounce can diced tomatoes | 1 | Rp 12.000/kg | Rp 1.200 |
| coconut milk | 1 can | - | - |
| water | 1 cup | - | - |
| kosher salt | 0.5 teaspoons | - | - |
*Estimated market prices, may vary by region
Source: Pinch of Yum
by Lindsay Ostrom
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