Instant Pot Red Curry Vegetables
Ingredients
The Vegetables
-
1
small
Sweet Onion, diced
-
2 ½
cups
Chopped Cauliflower Florets
-
2 ½
cups
Cubed Sweet Potato (or Butternut Squash)
-
½
cup
Red Lentils, rinsed
-
1
can (13 oz)
Coconut Milk
-
1
can (14 oz)
Diced Tomatoes, with juice
The Sauce
-
3
Tablespoons
Red Curry Paste
-
1
cup
Water, divided in half
-
3-4
lg cloves
Garlic, pressed or grated
-
1
Tablespoon
Grated Fresh Ginger (or 1 ¼ teaspoons Ginger Powder)
-
2
teaspoons
Soy Sauce, low sodium
-
1
teaspoon
Turmeric
To Finish
-
2
teaspoons
Brown Sugar (optional)
-
1
bunch
Kale (optional) ribs removed, leafy part only
Garnish
-
to taste
Fresh Lime juice
-
to taste
Fresh Cilantro Leaves
Instructions
- Add the onion, cauliflower, sweet potato, red lentils, ½ cup of water, coconut milk, and diced tomatoes to the pot without stirring.
- In a bowl, mix the red curry paste, remaining ½ cup of water, garlic, ginger, soy sauce, and turmeric, then pour over the vegetables without stirring.
- Close the lid and set the steam release knob to the Sealing position.
- Press the Pressure Cook/Manual button and set the timer to 5 minutes on High Pressure.
- After cooking, quickly release the steam by turning the steam release knob to the Venting position.
- Once the pin drops, open the lid and stir the curry, adding optional brown sugar if desired.
- If using, add the kale and stir it in, letting it sit for a few minutes to wilt.
- Serve the curry alone or over rice or potatoes, garnished with fresh lime juice and cilantro.
Nutrition Facts (estimated)
Servings
6
Calories
294
Total fat
14g
Total carbohydrates
40g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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