My very first vegan Instant Pot recipe is here! I finally took the plunge and purchased an Instant Pot after being on the fence about whether I wanted a new appliance to take up real estate on my counter (it would have to fight for space next to the kids’ piles of artwork, after all). Thanks again for the Ask Angela weigh-in back in February. I’m usually suspicious of new trends and like to wait a good while before I take the plunge, but I’m loooving it so far. I had totally underestimated how nice it is to put the lid on a recipe and walk away! But this same convenient feature also makes it challenging to develop recipes because you have ONE SHOT to get the cook time/pressure correct. No big deal. This curry took over 10 trials to get perfect…I changed up the flavours, cook time (6 minutes, 5 minutes, 1 minute, 4 minutes…ahh!), liquids-to-solids ratios…you name it, I tweaked it! Nicole and I love a challenge, though, so it’s been fun figuring it out and I do think we’ll get quicker as we go.
I had a stovetop pressure cooker back in the day and that thing used to scare the bejesus out of me with all of its rattling and clanking around. So the first two times I cooked with my new Instant Pot, I handed Eric a wooden spoon and instructed him to release the steam while I hid. I’m not proud, but hey, at least I’m now doing it myself! It’s really not that bad at all, and it feels so much safer than my old stovetop pressure cooker ever did.
Don’t worry if you don’t have an Instant Pot, though! I got yo’ back. We’ve tested this curry on the stovetop as well because I want everyone to be able to make these easy recipes at home! I haven’t had a chance to test this curry in a slow cooker yet, but if any of you do, could you please leave a comment and let us know how it goes? The beauty of this curry is that you literally throw everything (except the greens) into a pot, stir it, and cook. It couldn’t be easier! Of course, I wouldn’t call this an authentic Thai curry by any means, but it’s delicious and comes together quickly on those busy weeknights.
Anyway, if you have any questions about this recipe or the Instant Pot in general, please fire away below! If I can’t answer your question, maybe someone else can help by chiming in with their experience.
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4.9 from 52 reviews |
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Instant Pot Cauliflower Thai Curry
By
I love the soft, stew-like texture of this spicy curry and how serving it over a cup of fluffy rice lends just the right amount of chewiness! This dish is one of those crave-worthy comfort foods that I reach for again and again. I created this recipe out of a need for more go-to pantry dinner options that take advantage of my speedy new Instant Pot electric pressure cooker. Not to worry if you don’t have one, though—follow my directions in the tip below to make this curry on the stovetop instead. It’s important to follow the Instant Pot directions carefully to avoid overcooking the veggies. This recipe's directions (steps 1 and 2) have been lightly edited as of January 10, 2018 to avoid some machines getting a burn notice. This recipe is adapted from my 8-Minute Pantry Dal.
Yield
5 1/2 cups (1.3 L) or 4 servings
Prep time
Cook time
Total time
Ingredients:
For the curry:
- 1 tablespoon (15 mL) extra-virgin olive oil
- 1 (14-ounce/398 mL) can light coconut milk
- 1 (14-ounce/398 mL) can diced tomatoes, with juices*
- 2 cups (260 g) chopped cauliflower florets (1-inch pieces)
- 2 cups (340 g) peeled and cubed (3/4-inch) butternut squash
- 2 tablespoons (30 mL) red curry paste**
- 1 teaspoon (7.5 mL) dried flaked onion***
- 1/2 teaspoon (2.5 mL) garlic powder
- 3/4 teaspoon fine sea salt, or to taste
- 1/4 teaspoon cayenne pepper
- Lots of freshly ground black pepper, to taste
- 1/2 cup (100 g) uncooked red lentils
- 2 cups (75 g) packed stemmed and finely chopped kale or chard
Serving suggestions:
- Cooked jasmine rice or grain of choice
- Fresh chopped cilantro leaves
- Fresh lime juice
Directions:
- Add all of the curry ingredients (except the red lentils and kale/chard) to the Instant Pot and stir until combined.
- Add the red lentils on top of the mixture and gently press them into the liquid (do not stir the lentils into the mixture as this can result in a burn notice in some machines).
- Secure lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing” position.
- Press the “Pressure Cook” button (or “Manual”, on some machines) and set the cook time to 5 minutes on high pressure. After 5 seconds you’ll hear a couple beeps and the screen will say “on”. The cooking process has begun! You can now go do something fun for about 10 to 15 minutes while the curry cooks.
- You’ll hear a few beeps when the timer is up. Immediately do a “Quick Pressure Release” to avoid overcooking the curry. I stand back and use a wooden spoon handle (never my hand!) to shift the Steam Release Handle to the “Venting” position to release the pressure. Once all of the pressure has been released, the float valve will sink and you won’t hear steam anymore.
- Carefully open the lid and stir the curry. To achieve a thicker texture, I like to mash a bit of the curry with a potato masher, simply pulsing about 4 or 5 times around the pot. You can also blitz it for a second or two with an immersion blender.
- Stir in the chopped greens until thoroughly combined and secure the lid. Set the Instant Pot to the “Keep Warm” setting and allow the greens to wilt for about 5 minutes in the curry. Press “Cancel” to turn the heat off and release the steam again, if necessary, before removing the lid.
- Serve over rice or grain of choice, if desired, and garnish with cilantro and lime. The lime juice gives it a lovely brightness, but avoid using too much as it can overpower. I always add a sprinkle of salt and pepper before serving too.
Nutrition Information
Tips:
* The canned diced tomatoes that I use are quite "soupy" and liquid-y. If your can seems to be on the low end of the liquid content, I would recommend adding a 1/2 cup of water to this recipe before cooking.
** I love this Thai Kitchen Red Curry Paste—it’s shelf stable and comes in a small glass jar. You can often find it in the international cuisine aisle of grocery chains.
*** Dried flaked onion is less concentrated than onion powder. Onion powder will work as a substitute if that's what you have on hand, but I would suggest using a smaller amount (around 1/2 teaspoon) as it’s more flavourful.
STOVETOP OPTION: Not to worry if you don't have an Instant Pot as this recipe works great on the stovetop too. Simply add all of the ingredients except the kale (or chard, if using) to a large pot, stir, and bring to a low boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, for 25 to 35 minutes (adding the kale/chard during the last 10 minutes), until the veggies and lentils are tender. Stir the curry every 5 minutes while cooking, and reduce the heat if necessary to prevent it sticking to the pot. Follow directions #5 and #7.
Note: Cauliflower amount has been changed from 2 1/2 cups to 2 cups as of Sept. 25/18.
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{ 252 comments… read them below or add one }
So happy for instant pot recipes! I never know what to make in it. I really struggle to find good recipes for it so I can’t wait to try this one!
Hey Stephanie, I’ve heard this from so many people…seems to be very common. I’d love to hear what you think if you try this out!
I have the same struggle Stephanie! What’s more…I’m actually a little afraid to use the Instant Pot thinking it’s going to blow up on me. I know this is irrational, but there it is. So say a little prayer for me….it’s time to get the Instant pot out of the box. The timing is perfect at Cauliflower are now 2 for 5 this time of year at the grocery store!!! Cheap. www.raiseyourgarden.com
Hey Laura, I totally understand the pressure cooker fear…I did find that I got more comfortable with the Instant Pot over time. :) I’d love to hear what you think if you try the curry!
This looks amazing! I have a red pepper allergy, so I’m going to try to get creative with the curry paste. :)
I am SOOOO so so so excited that you’re on the Instant Pot train! I’ll be trying this recipe as soon as I can get my hands on a butternut squash!!
Thanks for your excitement! I’m anxious to cook through some of my fave recipes using the IP and see what I come up with.
Hi, This looks great.
I have one of those still terrifying, though not as bad as Grandmas, pressure cookers. I only ever use it to cook a bunch of beans for freezing.
Doesn’t seem to be much difference in your stove top vrs instant pot directions. Is there a difference I’m not aware of flavour-wise?
Hi Julie, Happily, there wasn’t a difference in flavour when comparing the stovetop vs. Instant Pot versions. Thanks for your question.
Hi Angela,
So excited you got an Instant Pot! It’s one of my favourite appliances (next to the Vitamix). I cook baked potatoes in it all the time, and rice, 1-minute quinoa plus all kinds of soups.
You are my longtime favourite cookbook author ❤️ (and I love your app too!) so I’ve actually converted a few of your recipes for the Instant Pot…
Cozy Butternut, Sweet Potato and Red Lentil Stew takes 12 minutes on high pressure (manual setting)
10-Spice Vegetable Soup takes 7 minutes on high pressure (manual setting)
Glowing Spiced Lentil Soup takes 8 minutes on high pressure (manual setting)
This is my first time commenting so I’ll take this opportunity to send you lots of love from Ottawa. You are amazing and I love the work you do!
Annie XO
Hey Annie, You are so sweet! Thank you so much for your kind words and support. :) I love that you’ve made so many of my recipes in the IP. I’d love to hear what you think if you try out this recipe. We’ve found it’s sooo easy to overcook things in the IP so the timing takes some playing around with. Sending lots of love right back!
I made this tonight. I didn’t have butternut squash, so used sweet potatoes. It was so delicious!!!! The lime does add a wonderful brightness. I ate WAY too much. :)
haha I usually do too :) So glad you loved it!
I, like you, have been hesitant to buy yet another appliance, Instant-pot and/or Air fryer??? Which size of Instant Pot did you go for? I don’t think I need a very large one on a daily basis but when all the kids come home or for batch cooking I don’t want to find it not big enough – decisions, decisions ;)
Hey Kelly, I struggled with that decision too! I ended up with the middle of the road (the 6-quart) since it was the most popular one. I think I’d be able to fit a double batch of this curry in it, but probably nothing more than that.
Yes! So excited to try this! Please give us more instant pot recipes! I love mine but don’t have the dedication to try a regular recipe 10 times to get it right in the pot. Thanks for doing this!
haha that’s understandable! If I didn’t have the motivation to share the recipes I wouldn’t either. :) I’d love to hear what you think.
I’ve been on the fence on an Instant pot for about 5 years too!! Do you think it’s worth it for vegans?? It seems like so many recipes and uses are meat based.
Also have you tried just doing plain rice in it? Wondering how it would work to replace my rice cooker.
Hey Sara, I so know what you mean…I’ve been thinking the same thing about there being so many meat recipes for the IP. I do hope to convert a lot of my recipes for IP so it’s put to good use. :) I haven’t tried rice yet but I want too because I hear it makes the best rice!
Sara,
Before this amazing recipe, cooking oatmeal, rice, quinoa, lentils and beans was all I cooked in my IP regularly. I’ve tried baker potatoes, red potatoes and sweet potatoes with great success. Definitely would replace your rice cooker- you will not regret the decision.
The instant pot is great for rice, but the problem comes when I need it to make the main course, it is not available for rice. Maybe I need a 2nd one. ;}
Another instant pot fan here grateful for more recipes for it. This one will be on this week’s menu for sure.
Thank you Cheryl! :)
I read somewhere that the IP can do “pot-in-pot” cooking…making two dishes at once (like rice and something else), but I have no idea how to do that yet, hah.
This looks delicious! I would love for slow cooker adaptations as well.
I hear you…I do hope to test a slow cooker version soon!
And here I thought I couldn’t love you and your recipes any more! Thank you for this and especially the detailed directions.
Aww thanks for the kind words…that means a lot!
I am definitely making this…. do you think it would be too much cauliflower if I served it over cauliflower rice or mashed potatoes?
that’s funny I was actually debating serving it over cauli rice too, but I haven’t gotten around to trying it. It would be a lot of cauliflower, but if you enjoy it it’s probably fine! I love using regular rice because it adds a nice chewiness, but mashed potatoes would be so creamy and comforting. I’ll often just eat it on its own when time is tight.
Hi, looks delicious! Can you confirm cooking time? It says set at manual for 5 min and then leave it while it cooks 10-15 min…maybe this is the total cook time for all of the steps?
Hi Roberta, The Instant Pot takes roughly 10 minutes to preheat before the 5 minute timer starts counting down, so that’s why it says you can walk away for 10-15 minutes. :) I hope this helps!
Enjoying this right now. I didn’t have the butternut so I subbed a sweet potato and a few carrots. So yummy. I’ll be having it all week for lunch. What a great way to make it through the week. Thanks for adding another recipe to my rotation!
I’m new to the Instant Pot game. This is only the 5th or 6th thing I’ve made in it. Thanks for the inspiration!
Hi Karen, Fantastic news! I’m so happy to see that some of you have already tried the recipe and enjoyed it. I love your swaps…it’s definitely one of those recipes where you can use different veggies depending on what you have available.
Hi Angela, I’m so glad to hear I’m not the only one scared of it! I love your full explanation of what to do with the IP. I am absolutely making this recipe for the weekend.
Glad I’m not alone, lol. It does feel like old hat now that I’ve used it several times…I really appreciate how much safer it feels compared to my old pressure cooker.
This looks so creamy and comforting! Love that it uses lentils :)
Thanks Brittany…it’s definitely the perfect fall comfort food if you ask me. ;)
Oh my gosh – this is so exciting and came at exactly the right time! I’ve been on the fence about purchasing yet another appliance, but one of my other top food bloggers – you will always be my favorite 😊 – has been posting a ton of recipes using it. Now that you are going to as well, I think I need to invest in one! Which size/model did you get? t
Thanks!!
Hey Carin, thank you so much for the kind words! :) I bought the Instant Pot DUO60 6 Qt 7-in-1 model. Here’s the link if you’re interested! https://amzn.to/2DbxND7
I’ve been making your 8 minute pantry dal several times a month since you posted it and it’s one of my favorites. Just tried this version in the instantpot and it was AMAZING!!! I did not have cauliflower so I used 3.5 cups butternut squash and 1 cup potato (and cooked for 8 minutes instead of 5 as I wasn’t sure if the potato would make it need more time to cook…) otherwise no other subs and it came out so wonderful. Thank you for another delicious recipe!!
Hey Rachel, Yay…I’m so happy to hear you loved it and the swaps worked great! Nicole tried a version with potato and she loved it too. Thanks for sharing :)
Thanks for the time/effort/expertise in this wonderful recipe! I bought an Instant Pot years ago before they were a ‘thing’ lol, and I’ve loved it. Have you ever tried not peeling the squash? I was told this a few years ago so now I never do. More fiber etc. So when roasting the squash for a recipe I don’t scoop out the flesh, I just cut up smaller, roast with olive oil/coconut oil, salt, pepper, the skin is soft. No kidding. more flavour too! Thanks for all your wonderful posts!
Hey Margo, Yes I discovered that the skin was edible last year and I love how quick it makes the prep! I tend to peel it lately as it’s easier for my youngest to chew as he has difficulty with skins on things.
THis looks so tasty! I’ve tried a similar recipe of yours that was delightful! I tried pinning this but doesn’t seem to be working. :( Any suggestions?
The pin icon has disappeared from the pics.
Hi Sabrina, Oh I’m sorry about the pin it button not being there right now. We had issues with that widget causing probs so we had to disable it. Hopefully we will get a new one back soon though!
Soooo excited you bought an Insta Pot, I was gifted one by my Mom and I’ve been researching recipes to use it. I will add this recipe to my list!
I’d love to hear what you think if you try the curry, Brandy!
Angela,
I’m in love – I stumbled across this recipe the other day and decided to try it tonight. As a long time vegetarian, this was perfect. I’ll keep my eyes peeled for more – I’m going through your recipe list now. Fantastic!
Hey Bob, oh that makes me so happy to hear! I’m glad you loved the curry. I’ll be experimenting more with my Instant Pot in the future and can’t wait to share more recipes. Thanks for your support!
Hi, I have a question. Can this be doubled ? And would the cooking time change ?
Hi Toni, In one of my early trials of my pantry dal (in the Instant Pot) I did double it successfully, however I haven’t tried it yet with this recipe. And I’m sorry but I can’t remember if I adjusted the time. If you try anything I would love to hear how it goes!
Such a great recipe! I have not taken the plunge and purchased an IP yet, so I made this in my slow cooker instead. I cooked it for 3 hours on high, mashed it up a bit with a potato masher, then stirred in the chopped kale and let it cook for about 15 minutes more. Super delicious and I will definitely be making his again. Next time I might try cooking it on low when I’m going to be out of the house all day. Thanks Angela!
Hey Johanna, thank you so much for sharing! I was curious how the curry would turn out in a slow cooker and am hoping to try it myself sometime too. I’m so happy to hear you enjoyed the recipe!
Love your recipes! 💕 Where did you get those beautiful wooden bowls? 🤔
Hey Paula, thank you so much! The bowl is from Crate and Barrel :)
I made this tonight and it was super delish!!! Loved it. However, it burned pretty badly on the bottom of my instant pot. The burn indicator kept coming on and I had to depressurize twice. I put it on high pressure for 5 minutes. Did you have this experience at all? Would love to make again but it took so long dealing with the burn indicator. Appreciate any feedback!! Thanks.
Hi hannah, Oh no, that’s awful! We didn’t experience any burning, but I’ve heard that it can happen if the liquids-to-solids ratio isn’t right. Did you make any changes even small ones to the recipe? Was your cauliflower or butternut squash dried out (which could make the veggies absorb more liquid)? Did you use full-fat coconut cream instead of light (full-fat has less water)? Did you add the water in the canned tomatoes? Also, I’ve heard that machine size can sometimes impact the outcome of a recipe so I’m wondering which model you are using. Sorry to barrage you with questions…haha…I’m just trying to think of reasons this may have happened! If you didn’t change anything, I would try adding more water next time – maybe 1 cup – and adjusting the seasonings to taste after cooking. I also read that putting the liquids in the pot first, and adding the veggies last on the top and gently pressing them into the mixture can help. I’d love to hear how it goes if you do try it again. :)
Thanks so much for your help! I used full-fat because that’s all I had on hand so I bet that was the issue!!!! I’ll use lite coconut milk next time or add more water. It was seriously SO good so I’ll definitely be making it again. Love the instant pot recipes…keep ’em coming :)
Hey Hannah, happy to help! :)
I made this tonight! So easy and delicious! I haven’t used my Instant Pot much so I was happy to see a recipe on your site where I could use it. I added the juice of a whole lime at the end. Yummy!
Hey Lisa, I’m so glad the curry was a hit!
This recipe has changed my life.
Hey Kelly, glad the curry was a hit! ;)
I loved this! Very good! Served over thin pasta with a crusty roll for my hungry teens, and plain for myself. Worked perfectly in the IP. Thank you!!
Hey Ann, I’m so happy you and your family loved the curry!
I followed the recipe to a T and got burn notice :-( so far I have depressurized twice and now just added some water to attempt to salvage dinner. I used all the exact ingredients!
Hi Jamie, I’m so sorry to hear that! We didn’t experience any burn notices (nor did my tester Nicole), but I’ve heard that it can happen if the liquids-to-solids ratio isn’t right. Did you make any changes to the recipe? Here are some things I was thinking about which could impact the moisture content: Did you add the water in the canned tomatoes (they shouldn’t be drained)? My canned tomatoes were quite “soupy” and liquid-y so I wonder if cans that don’t have as much water may need a boost with added water. Was your cauliflower or butternut squash dried out by chance (which could make the veggies absorb more liquid)? Did you use full-fat coconut cream instead of light (full-fat has less water)? Also, I’ve heard that machine size can sometimes impact the outcome of a recipe so I’m wondering which model you are using. If you didn’t change anything, I would try adding water next time – maybe 1 cup – (and adjusting the seasonings to taste after cooking). I also read that putting the liquids in the pot first, and adding the veggies last on the top and gently pressing them into the mixture can help. I’d love to hear how it goes if you do try it again. :)
Just made this and it is So Dang Good! Thank you for putting in the work to come up with such great results. I’m trying to shift to vegan and meals like this make it work for someone who only knows meat comfort food cooking. Much gratitude!
Hey Nikki, I’m so happy you loved the curry! And it means so much to me to know the recipe inspired you…I’d love to hear what you make next. :)
First of all, we LOVED this curry!
Secondly, we used the Breville Fast Slow Pro (6qt) and had a lot of success using the “bone-in meat setting” (gives high pressure and quick release) for five minutes. Probably could have done with only four minutes (though my husband said it was still “frigging delicious”).
Thanks for the recipe!
Hey Emily, I’m so glad you and your husband loved the curry! Thanks for letting me know about your experience using the Breville pressure cooker too.
I was JUST wishing you would make some recipes for the Instant Pot. I was looking at an Instant Pot cookbook a couple minutes ago and I thought, “The thing about Oh She Glow is that I know the recipes will taste good.” (No shade to this other cook book, I haven’t tried it yet!) Then I thought, “If I was rich, I would commission Angela to do an Instant Pot cookbook.” (If I was that rich, maybe I would just hire someone to cook for me!) Then I sat down to see what your latest recipe was – and it’s an Instant Pot recipe! What kismet! I’m going to try it tonight. Thank you for taking the time to get your recipes just right!
Hey April, haha I’m glad we’re on the same wavelength! ;) I’d love to hear what you think of the curry…thank you so much for your support!
This was great! I tripled the curry paste because I love spice and wanted to use up my whole can ;). The veggies were cooked perfectly. Keep the IP recipes coming :)
Hey Taylor, thank you so much! Glad I could help you polish off that can of curry paste. ;)
Thank you for a beautiful recipe. Made this tonight for my family and the kitchen smells divine. It tastes even better.
Hey Allison, I’m so happy to hear you and your family enjoyed the curry. I love the smell of those warm spices too. Thank you!
Hi Angela,
Put it together in a flash last night and was surprised by how amazing it tasted even without the saute / open the spices / cut onion/ peel garlic – I had ALL the ingredients and I followed the recipe to the T. It is really delicious! Shared with coworker at lunch today and she had the same reaction.
Thank you for an easy, fuss free and delicious recipe! Waiting for more instant pot recipes
Hi K, I find that red curry paste is such a magical flavour enhancer! A great secret weapon for adding flavour when you don’t have time for chopping fresh onion, garlic, peppers. :) I’m so glad you both loved it! I’m craving it on this cool, windy fall day.
Hi Angela! I don’t know where to drop you an “Ask Angela” question, so hopefully you’ll see this comment! My question for you is: What recipes do you recommend I make when cooking for a date? First time cooking for my current significant other, and he’s NOT vegan… Any good date go-to recipe ideas? Thanks in advance!!
Hi Lux, Ohhh I’m gently wiping a sweat bead from my forehead over this one! Haha. I can’t speak for all men, but my husband loves all of my pasta recipes. I don’t think there’s been one that he has passed up over the years! I’d recommend this pasta casserole served with fresh bread or rolls, and lightly dressed mixed greens or your favourite salad: https://ohsheglows.com/2017/11/10/cheesy-lentil-bolognese-casserole-celebrating-9-years/ I’d love to hear how it goes!
How exotic! I don’t do Thai food too much so this is going to get interesting.
I’d love to hear what you think if you try the curry, Sean!
I made this tonight and it was fantastic. I subbed pumpkin from my garden for the butternut and I added a tablespoon of coconut sugar. This was so good I wish I didn’t get full and have to stop eating! Like usual, another 10/10 from OSG.
Hey Leanna, oh thank you so much for the kind words! I’m so happy you loved the curry, and what a cool idea to swap garden-fresh pumpkin too.
My kitchen smells amazing! I can’t wait to try it! But I made a mistake and ended up having to double the recipe. (I got carried away with squash and cauliflower 😂). Do you think I can freeze leftovers?
haha a double batch of this recipe is never a bad idea! :) I do think leftovers should freeze well!
This recipe was perfect and SO so delicious! Lennon (20 months) seriously scarfed it. Only changes: 1 1 /2 Tablespoons red curry paste — 1/2 T red chile paste (very mild in spice…wasn’t sure if 2T of curry paste would be too spicy for Lennon) — Also, used frozen cubed butternut squash. Cooked perfectly, but took about double the time to come to pressure, most likely due to the frozen squash taking longer to heat. — Just wanted to mention this option for others! It saved a lot of time and since it breaks down anyway, it’s the perfect recipe to use frozen. :) Will be in our regular fall/winter rotation!
Thanks for the review Ash! I can’t wait to try it with frozen squash…I bet that makes it even thicker and creamier. mmm!
This recipe was AWESOME. It took me about seven minutes to have everything prepped and thrown in the Instant Pot, and I bought the frozen microwaveable rice at Trader Joe’s…so this made the perfect quick work night meal. Unfortunately – my Instant Pot literally broke and wouldn’t cook the curry! I just dumped everything in a pot on the stove and simmered it for maybe 25-30 minutes, adding the kale in during the last five minutes. Still turned out great! What an awesome recipe!
I’m so happy you love it so much :) Thanks so much for the review. What do you think happened to your Instant Pot? So sorry to hear that!
I have not had much luck previously with my 2-year old Instant Pot, and I haven’t used it in more than a year, but this recipe inspired me to drag it out of my pantry again. I was so excited to make this that I totally forgot why I stopped using it in the first place- at least 50% of the time I try to use it, it starts counting down but never comes to pressure. I’ve used it maybe a total of 10 times since I bought it.
I tweaked the recipe to use fresh onion, garlic and ginger, sauteing them first to make it more flavorful, and then adding the other ingredients. I even remembered, by some miracle, that tomatoes can cause scorching, so I stirred everything up before adding them carefully on top and did not stir after adding. Well, same problem I’ve always had occurred, I tried three times and all three times it started counting down but never came to pressure. I finally dumped the contents into a soup pot to cook on the stove and sure enough, my instant pot insert was totally scorched on the bottom. Frustrating, but I’m guessing this might be why you used onion flakes and garlic powder?
I really hate the stupid Instant Pot. It’s so frustrating to have multiple dinners take hours to make when the thing is supposed to be *saving* you time, and end up having to finish them on the stovetop anyway. I don’t know if mine is just faulty or if it’s a problem with the way I insist on cooking (which is pretty standard)- I won’t start a recipe without sauteing some fresh aromatic ingredients. Sauteing first seems like that is a no-go for the Instant Pot. I think it might just not be for me, or maybe I can simply use it to cook dried beans and nothing else (I don’t even like the way rice comes out when cooked in the Instant Pot unfortunately- too mushy and sticky generally).
The recipe came out great on the stovetop by the way. I added some seitan for protein, mango chunks, and used bok choy for greens, as well as the fresh onion, garlic and ginger I mentioned. Delicious over some jasmine rice.
Hi Amy, Oh man it sounds like your IP is a huge thorn in your side!! What a drag for sure. I’ve read that it’s very common for recipes to use the saute function beforehand so I wouldn’t think that is the problem. I didn’t use fresh because I was going the ultra-simple route with this recipe. :) and I haven’t tried it with fresh garlic and onion yet. I wonder is it is something faulty going on with your IP? Have you tried reaching out to them? Instant Pot also has a huge Facebook page (with over a million fans I think!) and I think you could try reaching out with your issue…I’m sure someone would be able to help! I’ve heard sometimes the inner ring can cause issues if it’s not secured properly…also be sure to check that the valve is set to sealing while cooking so the steam doesn’t escape (which I’m sure you already are, but worth mentioning!).
Contact the company! Your IP shouldn’t do what you’re saying! Sauteing first is okay unless something gets stuck to the bottom. Make sure to deglaze with some water before putting the rest in.
Thank you, thank youuuuu for finally buying an instant pot and for creating amazing recipes for us! I’ve had one for a few years and it’s by far my favourite kitchen appliance, and I’ve been wishing for IP recipes from you!
This curry was fantastic, came together so fast (especially using frozen cauliflower and butternut squash). The most amazing part was my very picky 3.5 year old gobbled it all up and didn’t complain once!! Thank you, I’m so looking forward for more of your IP recipes :D
Hey Nicole, I’m so happy you and your fam enjoyed the curry! I love your idea of using frozen cauliflower and butternut squash too…we’re all about those time-saving tips in our house as well ;) Thanks for your support!
This recipe looks really good! I think I’ll just add some jalapenos and maybe some cheese? I’m not sure yet, I’ll figure that out when I make this for lunch, thank you!
Hey Bryan, I like your idea of adding an extra kick with the jalapeños! I’d love to hear how it goes if you try the curry.
Thanks for the IP inspiration! This turned out GREAT and easy with pre-sliced squash and cauliflower (thank you also for the red curry paste help – I was looking this up in the grocery aisle and found the exact one). I guess I was somehow expecting more of a soupy, Thai-style curry. What would you add/tweak to get that texture?
Hey Katie, so glad to hear you enjoyed it! :) By soupy, do you mean thicker or thinner consistency? :) If you want it thinner, I would add more liquid next time (or even after cooking). If thicker, I really recommend the mashing or quick immersion blender blitzing step…makes it so thick and creamy. Not sure if this helps but please let me know!
I have made this recipe twice now, and the flavours are absolutely amazing. I love it. However, both times, I get the dreaded “burn” message on the instant pot. I am not sure what I am doing wrong? Any ideas? I follow the recipe to the letter, except use a bigger can of tomatoes. Thanks a bunch!
Hi Miep, I’m so sorry to hear that! We didn’t experience any burn notices (nor did my tester Nicole), but I’ve heard that it can happen if the liquids-to-solids ratio isn’t right. Did you make any changes to the recipe? Here are some things I was thinking about which could impact the moisture content: Did you add the water in the canned tomatoes (they shouldn’t be drained)? My canned tomatoes were quite “soupy” and liquid-y so I wonder if cans that don’t have as much water may need a boost with added water. Was your cauliflower or butternut squash dried out by chance (which could make the veggies absorb more liquid)? Did you use full-fat coconut cream instead of light (full-fat has less water)? Also, I’ve heard the inner ring not being secured properly or the machine size can sometimes impact the outcome of a recipe so I’m wondering which model you are using. If you didn’t change anything, I would try adding water next time – maybe 1 cup – (and adjusting the seasonings to taste after cooking). I also read that putting the liquids in the pot first, and adding the veggies last on the top and gently pressing them into the mixture can help. I’d love to hear how it goes if you do try it again. :)
This was my first real Instant Pot recipe and first veggie curry recipe and I’M IN LOVE WITH THIS CURRY!! I made it last week and I’m about to go to the store to get more cauliflower (and other items) and make it again today! This is definitely one of my new go-to recipes! I ate it with spiral zucchini – amazing! I’ve told many people about it and they probably think I’m crazy but I love it THAT MUCH!! Thank you for the recipe!!
Hey Diane, aww your comment made my day!! Thank you SO much for your feedback and enthusiasm for this recipe. It makes me so happy to hear this. And I really appreciate you spreading the word about it too. :) Happy IP-cooking!
Can you recommend an alternative to coconut milk as it does not agree with me? I LOVE curries but suffer after I indulge myself so trying to figure out how to enjoy the curry flavor and texture but without coconut. I’m GF and DF but drink soy, almond and other nut milks. Thank you!!
Hey Lisa, Oh that’s tricky for sure…I wonder if a creamy nut-based milk might work? I really love Califia brand of almond milks as they are very creamy. Maybe the unsweetened and unflavoured (aka: no vanilla) might be nice? Another option, might be a mix of veggie broth and cashew cream. I would add the cashew cream at the end of cooking probably. I’d love to hear if you try anything out!
Great recipes! Love this food blog
I recommend NOT adding the lentils first (not sure why I thought it was a good idea), because it will burn. I’m en experienced instant pot and electric pressure cooker user, but I somehow burned it. It was too full with all the ingredients and I couldn’t stir it properly, but it was still delicious when I ended up cooking it in a pot!
I also used fresh onion and garlic, sautéing it in the instant pot before deglazing the pot and it was good, minus the whole burning situation. I’m still willing to give it another chance though!
Hey Alice, I will note to add the liquids first in the recipe now (I always do this but didn’t know if it was important after instructing to stir). I’m so glad you tried using fresh onion and garlic…can’t wait to try this!
We made this with tatsoi since we had that instead of the kale/chard and it was very good. My husband accidentally put it in in the beginning so it was very small once the recipe was done but still good. Thanks for the awesome recipe.
Hi Lauren, So glad you both loved it! Thanks so much for trying it out.
This is so yummy !! This was my first time using an instant pot and it came together so quickly. I followed your tip to use a potatoe masher and it thickened it up nicely. Will definitely be adding this to the favourites for a nice quick weeknight dinner. Froze the extra cauliflower and squash for next time.
Hi Jody, I’m so glad to hear it was such a hit! Thank you so much for your feedback. :)
Hi Angela: I wanted to reach out to you about my situation. I’m on a food plan where, for example, I eat 1 protein, 1 grain and 1 fruit for breakfast. I also can no longer eat flour or sugar of any kind. Prior to starting this food plan I was cooking your recipes. I have both of your cookbooks and just love your recipes! I started trying to convert a couple of your recipes in order to determine how many grains, proteins, fats, fruits or vegys is in a serving. I’m finding it very challenging and wanted to see if I could get some advice from you that would make this a little easier. For example I converted your nutty granola recipe. However, I want to lessen the amount of protein and fat per serving so I can have almond milk with it and eat it like cereal. Since you have been doing something similar to this with recipes. This would mean the world to me as I would like to continue to enjoy your recipes but in a way that works for my body. I really appreciate you taking the time to consider my request. :) PS I hope this wasn’t too confusing to understand.
Hi Julie, Wow that sounds challenging for sure! As for calculating nutritional info, all of the recipes in my app (around 150) have nutritional info in the tips section now, and my second cookbook also has it available online. That might be helpful for you, but I’m not sure.
good job.. thanks for sharing this delicious recipie
I don’t even know how I came across this recipe, but I’m so glad I did. I made it tonight with a few tweaks to suit my low carb lifestyle. This was so good, I had seconds. My tweaks were I used ghee and butter instead of olive oil, and a fair amount. My tomatoes were fire roasted. I didn’t use lentils or rice but increased the butternut squash. Next time I’ll increase the greens too. I used massaman curry paste instead of red curry. I used a pressure cooker instead of an instant pot. This recipe was very quick to make especially if you get pre-cut squash. Thanks for a fantastic recipe!
Hi Maha, I’m so glad it was such a hit! I love all of your tweaks…thanks for sharing :)
***IP TIPS***
hopefully these are helpful for instant pot users
-the lid is made to stand vertically on the side of the ip.
the handles on the sides of the ip have holes in them to fit the piece of plastic
protruding from the ip lid. tilt the lid vertically and insert into hole in handle. voila!
-when releasing the pressure valve, place the clear plastic measuring upside down over
the valve to capture the steam when releasing.
YOU CAN BAKE CAKES IN THIS THING TOO!
Hi Angela;
Just curious if this is a sponsored post by IP? Your disclaimer on your website where you used to say you do not do those seems to have disappeared (or was moved?). Thanks for clarifying!
Hi Sophie, Thanks for your question! I actually don’t do sponsored content (I tried it once in the past, wasn’t for me) so this is definitely not sponsored…and if I did I would let you know at the top of the post. :) I hope this helps!
First off, can I tell you how excited I am that you bought an Instant Pot?! I just bought one a couple of weeks ago and am having fun trying it out. Looking forward to seeing more of your recipes.
Unfortunately, I followed this recipe (no substitutions) and received the burn message twice. Both times, I just scraped whatever was stuck on the bottom of the pot and then resealed it. I was thinking I’d have to finish cooking it on the stove but I didn’t receive a third burn message so kept going with it.
The curry was delicious! I wonder if I just need to grease the pot better next time?
Anyway, thank you for another great recipe! And Happy Thanksgiving. :)
Hey Josie, That’s too funny because I get excited when I hear that my readers have an Instant Pot! It’s almost like a green light to create new IP recipes, lol.
I’m so sorry you got a burn notice! I’ve had a few other readers say they had one and it’s been so puzzling. From what I’ve read online this can happen if the lid’s inner seal isn’t on properly or if the dry ingredients are added first. I always add the liquids first so the red lentils don’t hover on the bottom, if that makes sense. Another option might be to simply add a bit more liquid. If your veggies are drier than usual, they could be absorbing more liquids as they cook.
I’ve heard that a burn notice can happen if the liquids-to-solids ratio isn’t right. Did you make any changes to the recipe? Here are some things I was thinking about which could impact the moisture content: Did you add the water in the canned tomatoes (they shouldn’t be drained)? My canned tomatoes were quite “soupy” and liquid-y so I wonder if cans that don’t have as much water may need a boost with added water. Was your cauliflower or butternut squash dried out by chance (which could make the veggies absorb more liquid)? Did you use full-fat coconut cream instead of light (full-fat has less water)? Also, I’ve heard the inner ring not being secured properly or the machine size can sometimes impact the outcome of a recipe so I’m wondering which model you are using. Sorry for all the questions…from what I’ve read there are many variables that can cause this so it helps to troubleshoot. Either way, I’m so happy you loved the curry in the end!
I’d love to hear how it goes if you try it again! :)
Loved this! Made it with sweet potato in my off-brand multicooker because my butternut squash went bad. Turned out great!
I have been looking for a recipe like this. Thank you 🙏. My husband will LOVE this🤗. So nutritious too🙌👍.
Aww thanks Amy!
This was so so so delicious and so so so easy! I even bought the already cubed butternut squash to save time. My only request is that you share more instapot recipes, please!
haha thanks Leah…I’ll sure try!
Great recipe! I was a bit worried because I used green curry paste instead of red, but it was still delicious 😊
That’s so great to know, Bri!
As with everything OSG, this was DELICIOUS! It is quick enough for a busy week night. Amazing.
Hi Sarah, aww thanks so much!! I really appreciate your kind words and so glad you loved it!
What other vegetables can I substitute for Cauliflower and still allow for the same consistency?
Hi Aileen, Diced potatoes might be nice :) I think they’d absorb more water so you might need to add a bit more liquid.
Oh thank you! One of the few things my husband REFUSES to eat is cauliflower (there must have been a deep childhood trauma – or lots of mushy frozen cauliflower – to cause that) so I’m delighted to have a substitution idea. I’ll probably try a bit more spicing, or maybe even lemon juice, to counter the potatoes’ blandness.
Tried it using the stove top directions and it turned out great! Super easy as well! I will be keeping it in my weekly dinner rotation :).
Hey Laura, I’m so happy you enjoyed the curry! It’s a nice weeknight option for sure…so cozy and filling. :)
Hi Angela,
Wondering if you could contact me at email provided. Need to ask you a question abut your carrot picture.
Thanks
Ruth
Hi Ruth, Do you mind reaching out to press[at]ohsheglows[dot]com with your question? Thanks so much!
So awesome! I don’t have an instant pot so I used the stovetop instructions. I love how you can just throw everything into the pot in one go and you have dinner ready in half an hour. My husband loved it and I will be making this regularly for sure. Thanks so much for all you do! :)
Hey Andrea, that makes me so happy to hear! And I can totally relate…I love how quickly this recipe comes together. It’s a lifesaver some nights! Thanks for your support :)
This was so good… I have made it now twice. Each time I used some fresh onion and garlic (sauted in instant pot before dumping in the rest of the ingredients unmodified). The second time, after I released pressure I added part of a bag of still frozen chopped spinach and that was good as well. My kids and whole family liked this meal! Definitely saving as a repeater recipe. thanks!
Hey Kelly, oh I love your idea of sautéing the onion and garlic first! So glad the curry was a hit.
I made this on the stove top and it is so SO delicious – healthy, hearty, spicy, flavourful. I used green onions instead of dried flaked onion, and also used frozen cubed squash, right into the pot out of the freezer. My husband loves it too and he is generally someone who enjoys meat. It tastes even better after a day or two in the fridge. I’ve been eating all the leftovers – even without rice. Thanks Angela!
Hey Carly, I’m so happy you and your husband love the curry! I totally agree…it’s great as leftovers too. Thanks for your support!
I love this meal! I don’t have an IP so made on stovetop. Really easy and turned out amazing. I served on brown vermicelli noodles for a change from rice. I will make again for sure. Thanks for creating a great dinner idea
Hey Elaine, that’s a cool idea to serve the curry over noodles…I’m so glad the recipe was a hit!
I just made your instapot lentil squash dish. I really like it. I’m looking forward to more recipes.
Thank you
Hi Rose, I’m so happy you enjoyed the curry…I’d love to hear what you make next :)
This looks amazing, can’t wait to try it. A quick question about the red curry paste – is it spicy or flavourful? I’m a bit concerned about it being spicy and therefore hard for my kids to eat.
Hi April, Yes it’s spicy for sure. If you are unsure about it I would suggest decreasing the amount called for the first time you make it. Or you can probably stir it in gradually at the very end of cooking?
This recipe sounds great but I can’t deal with the spiciness at all which is why I never really do curries. But I was thinking I could probably moderate the heat by using curry powder rather than curry paste. I know it won’t be exactly the same without the characteristic heat but I love all the other flavors as well as a mild curry flavor. Since I’d also be doing it stovetop I’ll use fresh onions and garlic etc. and maybe grate in a touch of fresh ginger.
Hi Lin, You can absolutely reduce the curry paste if you’d like! I did try a version using curry powder and it wasn’t nearly as tasty as the curry paste version (still decent just not a “wow” factor)
I love curry and want to definitely try this recipe in my IP! I really like how you incorporated so many nutritious vegetables. Hey, I was wondering what type of countertop you have in your kitchen? I was thinking it looks like marble, but maybe granite. It looks so beautiful!
Hey Audrey, Thank you! Our countertops are called “Super White Granite”…I love them because they have a marble look, without quite as much fuss.
This was absolutely delicious and the whole family loved it!! Definitely going in to the monthly rotation of tasty dinners that are quick and weeknight friendly. And, I’m happy to report – this is my favorite thing so far that I’ve made in the IP! I’ve been struggling with it a bit – not with operating it…but liking anything that comes out of it! So thank you Angela!!
Hey Stef, I’m so happy your family loved the curry! :) And I totally know what you mean about not loving everything that comes out of it…it’s definitely a lot of trial and error (and it’s so easy to overcook things). I love being able to throw a recipe on and walk away, though…so great on those busy weeknights.
I just made this recipe in a crock pot/slow cooker and it was exceptional! It cooked it for about 2-2.5 hours on high, and I used an immersion blender to incorporate the kale and get a thicker consistency. Great recipe!
Hey Heather, I’m so glad this worked in a slow cooker! Thanks so much for sharing your timing too! So glad you enjoyed the recipe :)
This was fast enough to make while my 3 month old slept, so good that while reheating leftovers I was eating some of it cold out of the pot, AND got 5 stars from my meat obsessed husband.
Now that’s what I call a triple win, hah! So happy the curry was a hit, Clare :)
Hi, does this freeze well?
Hi Cecilia, I haven’t tried it yet, but I think it should freeze just fine!
Omg yessss I’m a new mama and would LOVE more instant pot recipes!!! I keep trying to find easy delicious ones that I can make for the week of meals.
I’ve made this twice in ten days— it’s that good! I chopped my cauliflower up lazily into rather small pieces and added 1/4-1/2 cup extra water to compensate for my full fat coconut milk and it came out perfectly stew-y and delicious!
Hey Jordan, I’m so happy you love the curry! I love that stewy texture too…so cozy. Thanks for sharing your tips!
I learned last night that an Instant Pot and a Crock Pot are not the same thing lol. After 3 hours of cooking – it still turned out great! It’s super tasty and EASY! :)
aww haha well I’m glad it still worked out! :)
This dish looks appetizing! I could already picture myself eating it just by looking at your photos. The recipe itself makes it easy to do, Angela. Thank you for sharing this!
So, this is EXCEPTIONAL, with the caveat that it did not work in my Instant Pot either time I tried, so I made it on the stovetop instead. Which is just as well, because I like it so much that next time I’ll make a double batch, which would almost certainly be too much volume for my 6qt IP.
This is already a favorite! Thanks.
Aww sorry it didn’t work in your IP Amanda! Did you get a burn notice? So glad you made it on the stovetop and loved it though!
I did get a burn notice both times. Somehow the lentils kept sinking and scorching. I may try it again using the nonstick insert I typically only use for oatmeal, but I find this easy enough to make on the stove that I won’t be too put out either way. Thanks again!
Thanks for letting me know Amanda! I’m so perplexed as to why it would happen for some machines and not others…it seems to be a common issue with Instant Pots. Hope that nonstick insert does the trick!
Hi Angela,
This recipe is incredible and the flavor is so satisfying! I made it on the stovetop and found that to be simple enough. I also love making the african peanut stew from your cookbook, and I hope you will tackle more stew/chili recipes in the future!!
Hi Alana, Thanks for your feedback…I’m happy you love this one (and the peanut stew) so much! They are both on regular rotation in my house over the fall and winter. :)
I wasn’t in a hurry, so I made the stove-top version. And in using my Creuset, I did saute a whole onion and 4 cloves of garlic, and some ginger–I’ve got to pack in as much nutrition for my high school girls as I can. But the big star ingredients like cauliflower, butternut squash, tomatoes, red chard, there was a ton of nutrition anyway! And one more thing I suggest doing if wanting to maintain more texture from the chard—pour a couple ladles full of curry over fresh chopped chard. Let it sit for 30 seconds. The heat from the curry is enough to wilt the chard underneath!
Thanks for your review Eva! Such a great tip about wilting greens too…I’ve done that before and it’s a handy trick!
Angela, this curry is perfection! It’s saucy, rich, flavorful and just delicious. I love how everything just gets thrown in the Instant Pot and then 5 minutes later, you’re good to go! I did use full-fat coconut milk, as it was what I had on hand. I took your advice and bought Thai Kitchen curry paste, which is lovely. I have been eating it for lunch these past two days over brown basmati rice with a dollop of homemade yogurt, a squirt of Siracha and a squeeze of lime – AMAZING! Thanks so much for this incredible recipe and your beautiful website.
Lisa that sounds amazing (your lunch idea) and I’m so glad you love this curry so much! It’s a handy recipe for those busy weeknights.
One question – I wondered how this would freeze? I have enough ingredients on hand to make another batch now, before they start to turn bad, but I don’t necessarily want to have it right away. Thoughts?
Hi Lisa! I think it should freeze just fine…I find soups, stews, and curries all tend to anyway. I’d love to hear how it goes :)
Made this a couple of nights ago, its amazing. Such a satisfying and simple meal! Let the instant pot do all the work :) Will definitely be making this again! I only had green curry paste, I used that and it worked out fine!
I’m so glad to hear the green curry paste worked! I can’t wait to try it. Thanks Lucy for your review!
I was very excited to see this recipe and got up this morning to make it before work. I ended up making a double batch (after cutting up the squash and , which will be great for work lunches. I did add about a half cup of water as it seemed a bit dry for the amount of lentils and I like a wet curry anyway!
I love Thai food and especially curries, and also love my Instant Pot! I used some nice red curry paste I brought back from Bangkok last year. I was in such a hurry though, I didn’t read the recipe all the way through and pressure cooked it for 20 minutes instead of 5 minutes! It didn’t kill it (but it’s very soft), and I will go for less next time. It is certainly delicious! I added half an onion and used fresh garlic paste since I had it. I think next time, I will add pineapple, which is quite a common variant for red curry (duck and pineapple is a standard). This has also made me think about other Thai curry variants that I will try – green, mussaman, yellow – just have to dream up some other ingredients! Thanks so much – it never occurred to me that a Thai curry would be so easy in the IP!
Hi Lisa, thank you so much for your detailed review! I love your tweaks!
Angela, my family and I loved this recipe!!! It worked perfectly for us, no sticking. I really hope that you do some more instant pot recipes!
I’m so glad it worked so well for you Claire!
This recipe is so good I crave it now! So easy to make, so delicious, and so good for you, too!
Hey Angela, this looks great! Can’t wait to try it. Do you think frozen vegetables would work for this or does it have to be fresh? Thanks!!
Hey Nat, My guess is that frozen veggies would get pretty mushy in the IP, so I would probably say fresh is your best bet unless you are up for some experimentation. :)
I made this recipe the first time and thought it was terrific and had no trouble. I tried it a second time and the lentils were scorched on the bottom and had to finish it on the stove. I tried a third time and again, the instant pot would not pressurize as the lentils were scorching on the bottom. Through some trial and error the method should be changed to mix all curry ingredient with the exception of kale and lentils. Lentils should be sprinkled on top and not mixed it. They should be pressed down into the liquid but not stirred. If they fall to the bottom they will scorch and the instant pot will not pressurize. Delicious recipe and with a little tweaking should always work.
Hi Pauline, Thank you so much for your feedback! I haven’t experienced burning before, but I think your idea is a great one and I’m going to try that out! If it works, I will certainly make an adjustment to the directions.
For what it’s worth, I made this the other night and my lentils scorched too! It was so delicious otherwise though, I’m determined to make it again. I’ll take the advice of the poster above and not mix the lentils in!
Hi Allene, Oh I’m sorry that happened! We did a test with pressing the lentils on top into the juices and it worked that way too. Hope you have better luck next time! :)
I made this recipe last night in my Instant Pot. I followed the recipe to a tee except that I doubled it. It was flavorful, smooth, but with a slight kick from the cayenne pepper. Everyone loved it and I will definitely make it again. Thank you!
Hi Carol, I’m so happy you all loved this one so much. Thanks so much for your review!
Just tried this in the Instant Pot and received the burn notice (I wish I had read the comments first), despite following the recipe exactly. We’ve received the burn notice once before and we were told it was likely because tomatoes were stirred into the dish (as opposed to just layered on the top). I wonder if that’s the culprit here too.
We’re now trying to salvage the dish by cooking it on the stovetop (it smells delicious).
Hi Danielle, I’m sorry to hear you got a burn notice! I just received this comment from Pauline the other day and can confirm that her method works:
“I made this recipe the first time and thought it was terrific and had no trouble. I tried it a second time and the lentils were scorched on the bottom and had to finish it on the stove. I tried a third time and again, the instant pot would not pressurize as the lentils were scorching on the bottom. Through some trial and error the method should be changed to mix all curry ingredient with the exception of kale and lentils. Lentils should be sprinkled on top and not mixed it. They should be pressed down into the liquid but not stirred. If they fall to the bottom they will scorch and the instant pot will not pressurize. Delicious recipe and with a little tweaking should always work.” So I may update the recipe directions even though I’ve never had a burn notice (and I’ve made this about 10-15 times…I think it could depend on the size and model of Instant Pot as it seems like only some readers are having issues with it. Anyway I hope this helps when you make it next time! :)
Thanks for sharing. Maybe I’ll try that method next time.
In case you’re interested/want to test your theory, I have a 6 qt.
This looks so good, my kind of recipe. Super simple, full of nutrition and looks delicious.
Can i substitute anything for curry paste?
Hey Chana, I’m sorry not that I know of! I tried a version with curry powder and I didn’t like it nearly as much.
I made this recipe in my Instant Pot and it turned out just perfect! Thank you!
So happy to hear that Eve! Thanks for reporting back :)
so YUMMY on a cold night this was the perfect hot satisfying flavorful meal! Thank you
Hi,
It didn’t work in our instant pot either. The lentils sank and we got the ‘burn’ message as well. Will try now transferring to our le creuset. I wonder why
Looks delicious!!
Definitely want to try it!!
LOVE this IP recipe !! I’ve made it twice and it was even better the second time around (probaby because I used the correct curry paste this time). The flavors really meld in such a short time. I proabably added a bit more liquid than was called for because I had added some extra squash and cauliflower and didn’t want it to burn. I also left it on warm for extra time as I prepared the kale…..quite yummy.
I made Jasmine rice in the IP while I was chopping the cauliflower and squash. Nice time saver. Dinner done!
Oh good call on making rice while you prep! Have you ever tried pot-in-pot cooking with the Instant Pot? I’m so intrigued!
If you were to put this in a slow cooker how long would you cook it for?
This Curry is so incredibly delicious. I’ve made it 3 times so far all 3 in my crock pot as I don’t have a IP and it’s turned out perfect. The only thing I do differently is instead of butternut squash I use yams because I find cutting squash difficult. Every one I’ve made this recipe for has said it’s amazing. Thanks for the great recipe!
Alicia how long did you cook it in the crock pot?
I feel comfortable with the crockpot. IP seems complicated.
I really like everything what include curry mmmm. I Made this yesterday, its amazing. Such a satisfying and simple meal! Let the instant pot do all the work :) Will definitely be making this again! I only had green curry paste, I used that and it worked out fine!
Would this freeze well?
Hi Carol, I do think this should freeze well…I find other curries do so I can’t see why this wouldn’t! I’d love to hear how it goes.
This recipe is really delicious and healthful. Very easy to make. Going to try it tonight.
I’m not getting it to work in the InstantPot either. :-( I do not get a BURN notice, but it doesn’t come to pressure in mine. I have the Duo, 6 qt. I am wondering if it is too thick? I just finish it with the saute feature until the squash is tender and then add the greens.
Hey Leslie, A couple blog readers have mentioned that when they put the lentils on top (and gently pressed them down) rather than stirring everything together, they didn’t get a burn notice. I wonder if that would work for you too? So sorry that happened!
So easy and delicious. Will definitely be making this again. Even my meat loving husband had seconds.
I’m so glad it was a hit Julie!
Anyone have a suggestion of how long to set manual pressure for if I double the recipe?
I will be making this recipe soon. Just for your info, for cooking in the IP you need to have available liquid in the insert. That means you should never stir your ingredients in but layer them. When the dish is cooked you can stir. So make sure you see that liquid and not a “sauce” before you start cooking. The liquid is what allows the steam to form to create the pressure. It the liquid is stirred into the sauce it is not available for creating pressure and you will get the burn.
With regards to cooking rice: Cook the rice Pot-in-Pot. I usually cook my brown basmati rice for about 25 min, then natural release and take the “pot” out of the insert after about 25 min at which time you can wrap it in a towel to keep warm while you make the curry in the IP without having had to wash out your insert. I have knitted a cozy for my rice pot to keep it warm. This way of cooking makes it easy to create a whole meal without a lot of clean up and is easy to plan ahead as you can cook your rice ahead of time and keep it warm. Great way to cook for when you have dinner guests coming over. I looks like you have slaved over dinner all day and it only took you minutes :)
Hey Kitty, Sounds like you are an IP pro! Thanks so much for sharing all of these great tips. :) That’s really interesting about the layering.
I’m sorry to say that I am unhappy with this recipe, at least in terms of how to cook it. I have tried to make it 3 times now in my instant pot, which I use often throughout the week. The first time I attempted the recipe, my instant pot didn’t come to pressure but then did during my second attempt the same evening. The second time I tried the recipe out, my instant pot never came to pressure through 3 failed attempts. By the third time it was technically cooked due to the heat of the instant pot. I researched why this was happening and others from instant pot forums suggested adding water. The third time I tried this recipe, I added 3/4 cup of water and STILL my instant pot never came to pressure. I have had to end up cooking this on the stove and now. I did give the recipe a couple of stars because it does taste super good! I am just disappointed that every time I try to use the appliance as instructed in this recipe that my dinner is late because it won’t ever come to pressure.
Hey Megan, Oh I’m so sorry to hear that you had trouble with it coming to pressure! Thanks so much for your feedback. I have heard from some blog readers that putting the lentils on top and pressing them into the liquid worked for them (rather than stirring). If you give it another shot I’d love to hear how it goes! I’m so glad you enjoyed the flavour anyway.
This is a great recipe but it didn’t work in my Instant Pot either. (so only 4 stars) I have the 6qt Lux. Cooked manual for 5 minutes and the squash hardly cooked. I put in for 5 more min and then the lentils burned. I ended up finishing this on the stove top in a heavy dutch oven. It’s super tasty! Instead of kale I added flat cut Italian green beans and red bell pepper. I also mixed in some roasted eggplant I had in the fridge. All around great curry!
Made this on the stove top today – trying to clean up our diets after a long and fun holiday. This is an exceptional meal. Gave it a little mash at the end to thicken it up. The lime squeeze ties it all together. And the chewy texture is very satisfying. Thanks for this. :)
Hey Erika, Oh I’m so glad it was such a hit! Thanks for much for your feedback :)
This looks so delicious! Which size Instant Pot was this recipe made for? I live alone in a tiny place and got the Mini, which I sort of regret because I’m useless at math and proportions and have barely used it because I’m not sure how to adjust recipes. Anyone else made this for a Mini or know how to adjust? 😅
Hey Hayley, I have the 6 quart :) I’m sorry I haven’t used the mini size before so I’m not sure whether you’d have to scale this one down a bit. Does anyone know?
I’ve just tried this recipe with the Lux Mini, using Angela’s original amounts. Got the burn message, but it may have been because I stirred everything together – it was the lentils that were stuck on the bottom of the pot. I’m going to finish it on the stove, because it smells terrific. Next time I’ll probably just use chick peas, and press, not stir, and maybe add a little water on the bottom. Love every single recipe of yours, Angela – thanks!
Hey Lyn, I heard from another reader that when she put the lentils on top and gently pressed them into the liquid she didnt get the burn notice so I think you are right that the lentils are causing it. I hope this technique works for you! :)
Looks delicious and I just received my Instant Pot so I think this may be my first recipe. My boyfriend hates lentils (so sad) is there a good substitute for lentils in this? Thanks!
Hi Hayley, Oh good question! I haven’t tried anything besides red lentils in this recipe so I can’t say for sure. Instant Pots can be a bit finicky so it would likely take a little experimentation. If you try anything I would love to hear how it goes!
Oh my. This is incredible. I made it as written on the stovetop. My husband, who always has his vegan meals with a side of meat, ate it sans meat and went back for seconds (and thirds)!
Thank you for this recipe! It was full of flavour and just the right spice level. Used yam since the store was out of butternut squash and I had green curry paste already…turned out delish. Got the burn message so had to stir it…..next time i would probably just put it last and not stir so they don’t sink to the bottom.
Hi Fiona, I heard from another blog reader that when she layered the red lentils on top and gently pressed them into the liquid (rather than stirring) she didn’t get the burn notice. I hope this helps you too!
Omg this was delicious, and looked exactly like the photo. I substituted a drained tin of chickpeas instead of lentils, and it worked well. Definitely four good sized serves.. Thank you!
Hey Chrissy, I’m so glad it worked out so well for you! Thanks for your review :)
I ended up doing this on the stove as well. Dang Instant Pot burn notice! I doubled the recipe but now realize I shouldn’t have doubled the curry paste. I had bought a fresh pack and it was POTENT! I am not a vegan so I did use some heavy cream to mask the spiciness, but even our 1 year old gobbled this down :)
Hey Laura, I just revised the directions to place the red lentils on top and gently pressing them into the liquid (rather than stirring in). While my tester and I never had a burn notice when stirring in, I have heard from a blog reader that this method fixed the burn notice she was getting. Hope this works for you too! And I’m glad your 1 year old loved it too :)
I made this for the first time tonight and it is amazing! I have a Pressure King Pro and i put it onto warm setting and let the ingredients heat up before I put the lid on and brought it to pressure. I am not sure what the different setting on mine are in terms of pressure but I put it on pasta setting for 8 minutes and it was perfect and didn’t catch so I am not sure if heating it up first prevented the lentils from sticking maybe?
I also get the burn notice with this recipe. It might need more liquid?? Let me know if and when you work out the kinks. I have followed your recipes for years and now reallly really love my insta pot. This is the first time I’ve gotten this message
Hey Rachel, I’ve heard from another reader that she stopped getting the burn notice when they put the lentils on top and gently pressed them into the liquid (rather than stirring)…maybe that would work for you too? I’m sorry that happened to you! Oh and thank you for your super kind words about my recipes :)
Amazing coconut curry! Even my six and eight year olds cleaned their plates! Thank you! I used my slow cooker for this recipe and it worked beautifully!! I prepped the veg and soaked the lentils the day before so all I had to do was open a couple cans, stir in the seasoning, drain and add the lentils,set, and get out the door for the school run and work. I set it to low for 8 hours. I mixed in some spinach right before serving with rice, and voila! So yum!
Hey Carly, Thank you so much for sharing how you made it in the slow cooker! I’m sure this will help so many readers who are wondering. So happy you love it so much too :)
I have made this with the exception of using the lentils and also used the cauliflower rice which made it a one pot meal. I then added chicken for protein was excellent. FYI this was my first instant pot meal and it is now a weekly staple.
Hey Donna, Thanks for sharing your recipe tweaks! I’m so glad it’s a weekly staple now :)
Thank you for including instapot recipes!! I cook out of your books religiously but I’m so happy to be making use of the instapot I own now too bc of you!! More please 🙏
Hey Ashley, Glad to hear you’re enjoying the IP recipes so far! It’s been a bit of a learning curve for me (getting cook times correct), but I hope to create more.
Hi Angela,
Wondering if you figured out why when doubling the recipe you get a BURN notice?? I had plenty of fluid in there, it was all stirred up, recipe followed exactly and the dang BURN notice appeared. I ended up restarting 3 times just b/c I wanted it to cook, despite the bottom being scorched. I want to try it again today and I’d like to double the recipe again. Any tips?? Thanks so much. Everyone loved the meal.
Hey Maura! I have heard from some blog readers that they got a burn notice (even when not doubling the recipe), and we’ve since figured that NOT stirring in the red lentils helps prevent this. So I changed the directions to reflect the new instruction. I hope this helps and I would love to hear how it goes if you try it again with the new method (pressing the lentils into the top at the end).
I’m so glad you jumped on the Instantpot bandwagon. It really does make cooking grains and legumes a breeze and we all know how much better homemade tastes!