Instant Pot Cauliflower Curry
| Published on November 13, 2024
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.
|
|
Prep Time:
10 mins
Cook Time:
5 mins
Total Time:
15 mins
Servings:
6
Jump to Nutrition Facts
If your picture of fall does not involve butternut squash and red lentils and cauliflower cooked in a coconut-creamy red curry sauce and poured over a mini-mountain of steamy rice, are we even friends?
I’m not even sure where to start. This curry is cozy beyond cozy. There’s just enough curry paste to make your tastebuds perk up, and the texture is creamy, but still with some tender veggie pieces intact, and it’s all just so yummy.
Also: it is totally vegan, gluten free, dairy free, full of vegetables, all the things. And somehow it was still the container of leftovers that I found myself reaching for all week amidst cheesy pastas and meaty leftovers.
Hello, unicorn: healthy, delicious, seriously ridiculously easy.
Making The Instant Pot Cauliflower Curry Magic
Everybody in!
Cook for 5 minutes and give it a stir.
The end!
Oh, The Things You Can Do With Instant Pot Cauliflower Curry
- You can serve it over rice, with naan, or just… plain, I guess? Like a stew?
- You can make it more or less spicy with the addition of hot sauce, cayenne, etc. My daughter loved the non-spicy stuff right out of the Instant Pot, but we added some heat for the adults.
- You can saute the onions and garlic first to get the most out of your aromatics. I did this once and it was great.
- You can use dried onion and garlic, because sometimes chopping all that up is just… a lot.
- You can use fresh cauliflower and squash.
- You can use frozen cauliflower and squash.
- You can add fresh ginger, fresh basil, fresh lime juice… anything to make it pop a little bit.
- You can add other vegetables – greens like spinach or kale added after cook time are especially good.
- You can add other protein like tofu or chicken.
- You can freeze it! I like to freeze it uncooked, and then just transfer the whole frozen container of stuff to the Instant Pot.
- You can use the stovetop instead – see recipe notes.
This food – this entire fall season, this back-to-cooking routine, this type of recipe – this stuff gets me REAL excited. And I didn’t expect to fall so hard and fast for one of my first fall recipes, but here we are.
Whatever you’re doing in your life right now… it’s a straight up guarantee that you could benefit from some Instant Pot cauliflower curry.
Ingredients
- 1 teaspoon turmeric (optional)
- 2 tablespoons red curry paste
- 3 cloves garlic, minced
- half of an onion, diced
- 2 cups squash, cut into cubes
- 1 cup water
- 1 14-ounce can diced tomatoes
- 1/2 cup red lentils
- 1 can coconut milk
- 2 cups cauliflower, cut into florets
- 1 1/2 teaspoons kosher salt
Directions
Step 1
Place all ingredients in the Instant Pot. Cook on high pressure for 5 minutes. Immediately release the pressure to prevent overcooking the veggies.
Step 2
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.
Editor's Note:
The vegetables will slightly break down, and red lentils are naturally kind of soupy, so the combo creates kind of a semi-pureed texture which is really, really yummy (and doesn’t require a blender). If you use frozen vegetables, they get mushy faster, so I’d recommend cooking for more like 4 minutes instead of 5! To make this on the stovetop: saute the onion and garlic in a little bit of olive oil, add vegetables, lentils, and liquids, and simmer for 10 minutes or until everything is tender. Keep over low heat to let it gradually thicken as the vegetables break down, or use an immersion blender to get a semi-pureed texture.
Nutrition Facts(per serving)
210
Calories
11g
Fat
23g
Carbs
7g
Protein
Show Full Nutrition Label
Nutrition Facts
Servings per Recipe: 6
Calories: 210
% Daily Value *
Total Fat: 11g
14.1%
Saturated Fat: 4g
20.0%
Cholesterol: 0mg
0.0%
Sodium: 616mg
26.8%
Total Carbohydrate: 23g
8.4%
Dietary Fiber: 8g
28.6%
Total Sugars: 4g
8.0%
Protein: 7g
14.0%
Vitamin C: 37mg
41.1%
Calcium: 0mg
0.0%
Iron: 4mg
22.2%
Potassium : 648mg
13.8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Keywords:
Instant Pot recipes, instant recipe, pot recipe, cauliflower recipe, curry recipe, Instant Pot Cauliflower Curry recipe
Reviews
Log in or Sign up to leave a review