pinchofyum.com

Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 378kcal 18%
Fat 23g 35%
Saturated Fat 17g 85%
Carbohydrates 35g 11%
Fiber 7g 28%
Sugar 13g 26%
Protein 9g 18%
Cholesterol 0mg 0%
Sodium 950mg 39%

Percent Daily Values are based on a 2,000 calorie diet.

pinchofyum.com

Instant Pot Cauliflower Curry

Name: Instant Pot Cauliflower Curry
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: 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

Prep 10m

Cook 5m

Total 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.

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

Instant Pot Cauliflower Curry

Ingredients

Steps

Nutrition Facts

Notes

More Like This

Comments