Instant Pot Cauliflower Thai Curry, created by Angela Liddon

Pour coconut milk into the Instant Pot.

Add butternut squash (fresh or frozen).

Add cauliflower florets.

Add red curry paste.

Add spices: dried flaked onion, garlic powder, sea salt, cayenne pepper, and black pepper (generously).

Add fire roasted diced tomatoes (salt-free).

Stir the mixture gently.

Place green lentils on top of the mixture without stirring them in.

Ensure there is enough liquid in the pot, using the liquid from the tomatoes.

Seal the lid on the Instant Pot and set to manual for 5 minutes.

After 5 minutes, the pot will beep and go to zero. Release steam carefully using a spoon to push against the steam release valve.

Once all steam is released, open the lid and add chopped kale on top of the curry.

Seal the lid again and set to 'keep warm' for 1-2 minutes to wilt the kale.

Equipment Needed

Spice Level:

Dietary

Allergens