Creamy Instant Pot Cauliflower and Lentil Curry Recipe
This Instant Pot Cauliflower Curry is a flavorful, nutritious, and easy-to-make dish combining tender cauliflower florets, squash cubes, and red lentils simmered in a rich and aromatic coconut-based red curry sauce. Perfect for a comforting vegetarian meal, it balances the subtle spice of red curry paste with the sweetness of coconut milk and the earthiness of turmeric and tomatoes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Indian
- Diet: Gluten Free, Vegetarian
Ingredients
Vegetables
- 1/2 onion, diced
- 3 cloves garlic, minced
- 2 cups cauliflower, cut into florets
- 2 cups squash, cut into cubes
Legumes and Spices
- 1/2 cup red lentils
- 2 tablespoons red curry paste
- 1 teaspoon turmeric (optional)
- 1 1/2 teaspoons kosher salt
Liquids
- 1 14-ounce can diced tomatoes
- 1 can coconut milk (approximately 13.5 to 14 ounces)
- 1 cup water
Instructions
- Prepare ingredients: Dice the onion and mince the garlic. Cut the cauliflower into florets and the squash into cubes. Rinse the red lentils under cold water.
- Sauté aromatics: Turn on the Instant Pot and select the 'Sauté' mode. Add a small amount of oil if desired, then sauté the diced onion and minced garlic until fragrant and translucent, about 3-5 minutes.
- Add spices and curry paste: Add the red curry paste and turmeric to the sautéed onions and garlic. Stir well to coat and cook for 1-2 minutes to release the flavors.
- Add vegetables and lentils: Add the cauliflower florets, squash cubes, rinsed red lentils, canned diced tomatoes (including juice), coconut milk, water, and kosher salt to the Instant Pot. Stir gently to combine all ingredients evenly.
- Pressure cook: Secure the lid on the Instant Pot, ensuring the valve is set to 'Sealing.' Select the 'Manual' or 'Pressure Cook' mode and set the timer for 8 minutes to cook under high pressure.
- Release pressure: Once the cooking cycle ends, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release to let out any remaining pressure.
- Final stir and serve: Open the lid and stir the curry well. Taste and adjust seasoning if needed. Serve hot with rice, naan, or your preferred side.
Notes
- The turmeric is optional but adds a warm color and earthy flavor.
- You can substitute the squash with sweet potato or pumpkin if desired.
- Adjust the red curry paste quantity based on your spice preference.
- If you prefer a thicker curry, cook on 'Sauté' mode after pressure cooking to reduce the liquid.
- This recipe is naturally gluten-free and vegetarian.
