Instant Pot Cauliflower Curry
Ingredients
-
½
onion
diced
-
3
cloves
garlic, minced
-
2
cups
cauliflower, cut into florets
-
2
cups
squash, cut into cubes
-
½
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 ½
teaspoons
kosher salt
Instructions
- Place all ingredients in the Instant Pot.
- Cook on high pressure for 5 minutes.
- Immediately release the pressure to prevent overcooking the veggies.
- Stir and season with more salt or something spicy if desired.
- Let it cool and thicken slightly before serving with rice.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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