Instant Pot Cauliflower and Butternut Thai Curry
Ingredients
The curry
-
1
tablespoon
extra-virgin olive oil
-
1
14-ounce can
light coconut milk
-
1
14-ounce can
diced tomatoes, with juices
-
2
cups
chopped cauliflower florets
-
2
cups
peeled and cubed butternut squash
-
2
tablespoons
red curry paste
-
1
teaspoon
dried flaked onion
-
½
teaspoon
garlic powder
-
¾
teaspoon
fine sea salt
-
¼
teaspoon
cayenne pepper
-
½
cup
uncooked red lentils
-
2
cups
packed stemmed and finely chopped kale or chard
Serving suggestions
-
as needed
cooked jasmine rice or grain of choice
-
as needed
fresh chopped cilantro leaves
-
as needed
fresh lime juice
Instructions
- Add all curry ingredients except the red lentils and greens to the Instant Pot and stir to combine.
- Place the red lentils on top and gently press them into the liquid without stirring.
- Secure the lid and set the Steam Release Handle to 'Sealing'.
- Press 'Pressure Cook' and set the timer for 5 minutes on high pressure.
- After cooking, perform a 'Quick Pressure Release' to avoid overcooking.
- Open the lid, stir the curry, and mash a bit for a thicker texture if desired.
- Stir in the chopped greens, secure the lid, and set to 'Keep Warm' for about 5 minutes.
- Serve over rice or grain, garnished with cilantro and lime juice.
Nutrition Facts (estimated)
Servings
4
Calories
290
Total fat
10g
Total carbohydrates
43g
Total protein
11g
Sodium
620mg
Cholesterol
0mg
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