Instant Pot Cauliflower and Butternut Thai Curry
This “Instant Pot Cauliflower and Butternut Thai Curry” is delicious and loaded with healthy nutrient rich ingredients that will satisfy and fuel your body! If this is your first time using an instant pot, this will be a great recipe to get you started, if not then read below for the stovetop version!!
Prep Time: 10 min
Cook Time: 20 min
For the curry:
1 tablespoon extra-virgin olive oil
1 (14-ounce) can light coconut milk
1 (14-ounce) can diced tomatoes, with juices
2 cups chopped cauliflower florets (1-inch pieces)
2 cups peeled and cubed (3/4-inch) butternut squash
2 tablespoons red curry paste
1 teaspoon dried flaked onion
1/2 teaspoon 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 uncooked red lentils
2 cups packed stemmed and finely chopped kale or chard
Add all of the curry ingredients (except the red lentils and kale/chard) to the Instant Pot and stir until combined.
Add the red lentils on top of the mixture and gently press them into the liquid (do not stir the lentils into the mixture as this can result in a burn notice in some machines).
Secure lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing” position.Press the “Pressure Cook” button (or “Manual”, on some machines) and set the cook time to 5 minutes on high pressure. After 5 seconds you’ll hear a couple beeps and the screen will say “on”. The cooking process has begun! You can now go do something fun for about 10 to 15 minutes while the curry cooks. (If you haven’t used your instant pot before, it takes roughly 10 minutes to preheat before the 5 minute timer starts counting down, so that’s why you can walk away for 10-15 minutes!)
You’ll hear a few beeps when the timer is up. Immediately do a “Quick Pressure Release” to avoid overcooking the curry. Stand back and use a wooden spoon handle to shift the Steam Release Handle to the “Venting” position to release the pressure.
Once all of the pressure has been released, the float valve will sink and you won’t hear steam anymore.
Carefully open the lid and stir the curry. To achieve a thicker texture, mash a bit of the curry with a potato masher, simply pulsing about 4 or 5 times around the pot. You can also blitz it for a second or two with an immersion blender.
Stir in the chopped greens until thoroughly combined and secure the lid. Set the Instant Pot to the “Keep Warm” setting and allow the greens to wilt for about 5 minutes in the curry.
Press “Cancel” to turn the heat off and release the steam again, if necessary, before removing the lid.
Serve over rice or grain of choice, if desired, and garnish with cilantro and lime. The lime juice gives it a lovely brightness, but avoid using too much as it can overpower.
STOVETOP OPTION: Not to worry if you don't have an Instant Pot as this recipe works great on the stovetop too. Simply add all of the ingredients except the kale (or chard, if using) to a large pot, stir, and bring to a low boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, for 25 to 35 minutes (adding the kale/chard during the last 10 minutes), until the veggies and lentils are tender. Stir the curry every 5 minutes while cooking, and reduce the heat if necessary to prevent it sticking to the pot. Follow directions #5 and #7.
Recipe and photo courtesy of: OhSheGlows