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Instant Pot Cauliflower Curry

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Prep Time
10m
Cook Time
5m
Total Time
15m
This Instant Pot cauliflower curry is a delicious and quick vegetarian dish. Packed with tender cauliflower, creamy coconut milk, and a flavorful combination of spices, it's the perfect comfort food. The red lentils add protein and heartiness, making it a satisfying and nutritious meal.

Ingredients

Servings: 6
Scale:
Scale
0.25
0.5
1
2
3
4
5
6

Steps

1
Place all ingredients in the Instant Pot. Cook on high pressure for 5 minutes. Immediately release the pressure to prevent overcooking the veggies.
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.

Notes

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.

If you are strictly vegan, the Thai Kitchen Red Curry Paste (our fav!) is vegan-friendly. (affiliate link)

Freezer Meal Version

Nutrition Facts

  • Calories
    232kcal
    11%
  • Fat
    14g
    0%
  • Saturated Fat
    10g
    0%
  • Carbohydrates
    20g
    1%
  • Fiber
    5g
    0%
  • Sugar
    6g
    0%
  • Protein
    6g
    0%
  • Cholesterol
    0mg
    0%
  • Sodium
    423mg
    21%
Percent Daily Values are based on a 2,000 calorie diet.
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