Instant Pot Cauliflower and Butternut Thai Curry

by Angela (Oh She Glows) on September 18, 2018

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.

 

4.9 from 71 reviews
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Instant Pot Cauliflower Thai Curry

Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

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

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:

  1. Add all of the curry ingredients (except the red lentils and kale/chard) to the Instant Pot and stir until combined. 
  2. 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).
  3. Secure lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing” position.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Serving Size 1 of 4 small bowls | Calories 290 calories | Total Fat 10 grams
Saturated Fat 4.5 grams | Sodium 620 milligrams | Total Carbohydrates 43 grams
Fiber 13 grams | Sugar 10 grams | Protein 11 grams

Nutritional info does not include rice or toppings and uses Thai Kitchen Red Curry Paste in the calculation.
* Nutrition data is approximate and is for informational purposes only.

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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{ 310 comments… read them below or add one }

Stephanie September 18, 2018 at 10:03 am

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!

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Angela (Oh She Glows) September 18, 2018 at 10:18 am

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!

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Laura ~ Raise Your Garden September 20, 2018 at 7:18 am

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

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Angela (Oh She Glows) September 21, 2018 at 8:02 am

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!

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Lisa September 18, 2018 at 10:33 am

This looks amazing! I have a red pepper allergy, so I’m going to try to get creative with the curry paste. :)

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Meghan September 18, 2018 at 10:57 am

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!!

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Angela (Oh She Glows) September 18, 2018 at 12:23 pm

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.

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Julie Hutchison September 18, 2018 at 11:02 am

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?

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Angela (Oh She Glows) September 18, 2018 at 12:44 pm

Hi Julie, Happily, there wasn’t a difference in flavour when comparing the stovetop vs. Instant Pot versions. Thanks for your question.

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Nancy Dyson January 30, 2019 at 8:16 pm

The difference is that you can walk away and the Instant Pot turns itself off when the food is cooked. With a stove top, you have to set an alarm for yourself and stand by.

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Annie September 18, 2018 at 11:56 am

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

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Angela (Oh She Glows) September 18, 2018 at 12:23 pm

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!

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Sherry January 20, 2019 at 7:04 pm
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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. :)

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Angela (Oh She Glows) January 21, 2019 at 10:12 am

haha I usually do too :) So glad you loved it!

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Kelly September 18, 2018 at 12:00 pm

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 ;)

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Angela (Oh She Glows) September 18, 2018 at 12:17 pm

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.

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Cloe September 18, 2018 at 12:09 pm

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!

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Angela (Oh She Glows) September 18, 2018 at 12:16 pm

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.

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Sara September 18, 2018 at 12:51 pm

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.

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Angela (Oh She Glows) September 19, 2018 at 12:20 pm

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!

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Jena September 21, 2018 at 8:42 am

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.

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cheryl September 30, 2018 at 3:41 pm

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.

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Angela (Oh She Glows) October 1, 2018 at 7:05 am

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.

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Kim September 18, 2018 at 1:17 pm

This looks delicious! I would love for slow cooker adaptations as well.

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Angela (Oh She Glows) September 19, 2018 at 9:43 am

I hear you…I do hope to test a slow cooker version soon!

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Marina Gonzalez September 18, 2018 at 1:28 pm

And here I thought I couldn’t love you and your recipes any more! Thank you for this and especially the detailed directions.

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Angela (Oh She Glows) September 19, 2018 at 9:42 am

Aww thanks for the kind words…that means a lot!

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Leisa September 18, 2018 at 2:35 pm

I am definitely making this…. do you think it would be too much cauliflower if I served it over cauliflower rice or mashed potatoes?

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Angela (Oh She Glows) September 18, 2018 at 5:09 pm

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.

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Roberta Appleby September 18, 2018 at 4:27 pm

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?

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Angela (Oh She Glows) September 18, 2018 at 5:06 pm

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!

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karen September 18, 2018 at 5:57 pm
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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!

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Angela (Oh She Glows) September 19, 2018 at 9:42 am

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.

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Nancy September 18, 2018 at 9:40 pm

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.

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Angela (Oh She Glows) September 19, 2018 at 9:44 am

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.

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Brittany Audra @ Audra's Appetite September 18, 2018 at 9:46 pm

This looks so creamy and comforting! Love that it uses lentils :)

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Angela (Oh She Glows) September 19, 2018 at 9:41 am

Thanks Brittany…it’s definitely the perfect fall comfort food if you ask me. ;)

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Carin Crook September 19, 2018 at 7:27 am

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!!

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Angela (Oh She Glows) September 19, 2018 at 10:45 am

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

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Rachel September 19, 2018 at 8:19 am
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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!!

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Angela (Oh She Glows) September 19, 2018 at 9:41 am

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 :)

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Margo September 19, 2018 at 9:08 am

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!

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Angela (Oh She Glows) September 21, 2018 at 8:18 am

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.

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Sabrina September 19, 2018 at 9:12 am

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.

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Angela (Oh She Glows) September 19, 2018 at 9:40 am

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!

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Brandy Waterfall September 19, 2018 at 12:54 pm

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!

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Angela (Oh She Glows) September 21, 2018 at 7:19 am

I’d love to hear what you think if you try the curry, Brandy!

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Bob September 19, 2018 at 7:52 pm
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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!

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Angela (Oh She Glows) September 21, 2018 at 8:04 am

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!

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Toni September 19, 2018 at 9:48 pm

Hi, I have a question. Can this be doubled ? And would the cooking time change ?

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Angela (Oh She Glows) September 21, 2018 at 8:20 am

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!

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Johanna September 20, 2018 at 1:48 pm
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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!

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Angela (Oh She Glows) September 21, 2018 at 7:27 am

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!

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Morgan February 10, 2019 at 7:17 pm

I was JUST scrolling through comments to see if I can do this in my slow cooker and for how long since I haven’t pulled the trigger on an IP yet! Thank you for sharing, Johanna!

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Paula September 20, 2018 at 6:01 pm

Love your recipes! 💕 Where did you get those beautiful wooden bowls? 🤔

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Angela (Oh She Glows) September 21, 2018 at 7:25 am

Hey Paula, thank you so much! The bowl is from Crate and Barrel :)

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Hannah September 20, 2018 at 8:52 pm

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.

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Angela (Oh She Glows) September 21, 2018 at 8:18 am

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. :)

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Hannah September 21, 2018 at 10:26 am
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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 :)

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Angela (Oh She Glows) September 24, 2018 at 7:55 am

Hey Hannah, happy to help! :)

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Lisa Cross September 20, 2018 at 9:30 pm
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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!

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Angela (Oh She Glows) September 21, 2018 at 7:24 am

Hey Lisa, I’m so glad the curry was a hit!

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Kelly September 21, 2018 at 12:31 pm
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This recipe has changed my life.

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Angela (Oh She Glows) September 24, 2018 at 7:55 am

Hey Kelly, glad the curry was a hit! ;)

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Ann September 21, 2018 at 6:48 pm

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!!

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Angela (Oh She Glows) September 24, 2018 at 7:54 am

Hey Ann, I’m so happy you and your family loved the curry!

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Jaime September 21, 2018 at 8:26 pm

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!

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Angela (Oh She Glows) September 24, 2018 at 9:24 am

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. :)

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Nikki September 22, 2018 at 2:01 pm

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!

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Angela (Oh She Glows) September 24, 2018 at 8:17 am

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. :)

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Emily September 22, 2018 at 8:28 pm

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!

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Angela (Oh She Glows) September 24, 2018 at 7:42 am

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.

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April September 23, 2018 at 7:02 pm

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!

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Angela (Oh She Glows) September 24, 2018 at 8:13 am

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!

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Taylor September 23, 2018 at 8:43 pm
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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 :)

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Angela (Oh She Glows) September 24, 2018 at 7:27 am

Hey Taylor, thank you so much! Glad I could help you polish off that can of curry paste. ;)

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Taylor March 10, 2019 at 6:50 pm

I just wanted to let you know that this is one of my favorite recipes and I’m still making it weekly!! <3

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Allison Baker September 24, 2018 at 2:44 am
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Thank you for a beautiful recipe. Made this tonight for my family and the kitchen smells divine. It tastes even better.

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Angela (Oh She Glows) September 24, 2018 at 7:25 am

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!

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K. September 24, 2018 at 11:56 am
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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

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Angela (Oh She Glows) September 24, 2018 at 12:56 pm

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.

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Lux September 24, 2018 at 6:20 pm

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!!

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Angela (Oh She Glows) September 25, 2018 at 2:18 pm

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!

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Sean Mahan September 24, 2018 at 6:58 pm
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How exotic! I don’t do Thai food too much so this is going to get interesting.

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Angela (Oh She Glows) September 25, 2018 at 10:37 am

I’d love to hear what you think if you try the curry, Sean!

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Leanna September 24, 2018 at 10:50 pm

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.

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Angela (Oh She Glows) September 25, 2018 at 10:33 am

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.

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Annie September 25, 2018 at 7:26 pm

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?

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Angela (Oh She Glows) September 26, 2018 at 7:49 am

haha a double batch of this recipe is never a bad idea! :) I do think leftovers should freeze well!

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Catherine February 1, 2019 at 4:18 pm

Hi Annie and Angela – Annie, sounds like you successfully DOUBLED this recipe? Please confirm — I’m going to try it too!

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Ashley September 25, 2018 at 8:50 pm
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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!

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Angela (Oh She Glows) September 26, 2018 at 7:52 am

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!

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Rquel September 25, 2018 at 11:00 pm
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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!

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Angela (Oh She Glows) September 26, 2018 at 7:52 am

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!

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Amy September 26, 2018 at 8:35 pm
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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.

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Angela (Oh She Glows) September 27, 2018 at 9:52 am

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!).

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Stephanie October 2, 2018 at 10:14 am

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.

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Nicole September 27, 2018 at 1:33 pm

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

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Angela (Oh She Glows) September 28, 2018 at 7:49 am

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!

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Bryan September 27, 2018 at 8:08 pm
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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!

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Angela (Oh She Glows) September 28, 2018 at 7:33 am

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.

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Katie September 28, 2018 at 12:30 pm
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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?

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Angela (Oh She Glows) September 28, 2018 at 4:18 pm

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!

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Miep September 28, 2018 at 2:11 pm

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!

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Angela (Oh She Glows) September 28, 2018 at 4:13 pm

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. :)

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Diane September 29, 2018 at 6:11 pm
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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!!

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Angela (Oh She Glows) September 30, 2018 at 6:27 am

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!

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Lisa September 30, 2018 at 12:18 pm

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!!

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Angela (Oh She Glows) September 30, 2018 at 12:46 pm

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!

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Alice September 30, 2018 at 8:10 pm
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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!

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Angela (Oh She Glows) October 1, 2018 at 7:07 am

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!

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Lauren October 1, 2018 at 8:06 pm

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.

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Angela (Oh She Glows) October 2, 2018 at 6:37 am

Hi Lauren, So glad you both loved it! Thanks so much for trying it out.

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Jody October 2, 2018 at 10:38 pm

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.

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Angela (Oh She Glows) October 3, 2018 at 7:39 am

Hi Jody, I’m so glad to hear it was such a hit! Thank you so much for your feedback. :)

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Julie Brady October 3, 2018 at 12:51 am

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.

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Angela (Oh She Glows) October 3, 2018 at 7:39 am

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.

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shelly Rathore October 3, 2018 at 5:10 am
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good job.. thanks for sharing this delicious recipie

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Maha October 3, 2018 at 11:04 pm
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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!

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Angela (Oh She Glows) October 6, 2018 at 1:16 pm

Hi Maha, I’m so glad it was such a hit! I love all of your tweaks…thanks for sharing :)

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Elizabeth Watts October 7, 2018 at 2:21 pm

***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!

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Sophie October 8, 2018 at 11:22 am

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!

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Angela (Oh She Glows) October 9, 2018 at 6:51 am

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!

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JosieInBC October 8, 2018 at 1:24 pm
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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. :)

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Angela (Oh She Glows) October 9, 2018 at 8:12 am

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! :)

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Shruti October 9, 2018 at 10:57 pm

Loved this! Made it with sweet potato in my off-brand multicooker because my butternut squash went bad. Turned out great!

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Amy Estes October 11, 2018 at 4:59 am

I have been looking for a recipe like this. Thank you 🙏. My husband will LOVE this🤗. So nutritious too🙌👍.

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Angela (Oh She Glows) October 12, 2018 at 6:31 am

Aww thanks Amy!

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Leah Bishop October 11, 2018 at 6:23 pm

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!

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Angela (Oh She Glows) October 12, 2018 at 6:29 am

haha thanks Leah…I’ll sure try!

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Bri October 11, 2018 at 9:58 pm
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Great recipe! I was a bit worried because I used green curry paste instead of red, but it was still delicious 😊

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Angela (Oh She Glows) October 12, 2018 at 6:29 am

That’s so great to know, Bri!

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Sarah October 12, 2018 at 8:55 pm
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As with everything OSG, this was DELICIOUS! It is quick enough for a busy week night. Amazing.

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Angela (Oh She Glows) October 13, 2018 at 6:55 am

Hi Sarah, aww thanks so much!! I really appreciate your kind words and so glad you loved it!

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Aileen October 14, 2018 at 9:56 am

What other vegetables can I substitute for Cauliflower and still allow for the same consistency?

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Angela (Oh She Glows) October 15, 2018 at 8:41 am

Hi Aileen, Diced potatoes might be nice :) I think they’d absorb more water so you might need to add a bit more liquid.

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Lisa October 17, 2018 at 10:33 am

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.

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Laura October 14, 2018 at 6:45 pm

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 :).

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Angela (Oh She Glows) October 15, 2018 at 7:32 am

Hey Laura, I’m so happy you enjoyed the curry! It’s a nice weeknight option for sure…so cozy and filling. :)

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Ruth October 15, 2018 at 1:17 pm

Hi Angela,
Wondering if you could contact me at email provided. Need to ask you a question abut your carrot picture.
Thanks

Ruth

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Angela (Oh She Glows) October 16, 2018 at 8:38 am

Hi Ruth, Do you mind reaching out to press[at]ohsheglows[dot]com with your question? Thanks so much!

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Andrea October 18, 2018 at 9:28 am
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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! :)

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Angela (Oh She Glows) October 19, 2018 at 8:38 am

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 :)

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Kelly October 18, 2018 at 9:38 am
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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!

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Angela (Oh She Glows) October 19, 2018 at 8:42 am

Hey Kelly, oh I love your idea of sautéing the onion and garlic first! So glad the curry was a hit.

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Carly October 18, 2018 at 11:42 am
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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!

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Angela (Oh She Glows) October 19, 2018 at 8:54 am

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!

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Elaine October 18, 2018 at 6:32 pm
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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

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Angela (Oh She Glows) October 19, 2018 at 9:09 am

Hey Elaine, that’s a cool idea to serve the curry over noodles…I’m so glad the recipe was a hit!

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Rose October 18, 2018 at 7:46 pm

I just made your instapot lentil squash dish. I really like it. I’m looking forward to more recipes.

Thank you

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Angela (Oh She Glows) October 19, 2018 at 9:11 am

Hi Rose, I’m so happy you enjoyed the curry…I’d love to hear what you make next :)

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April Hexemer October 18, 2018 at 9:53 pm

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.

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Angela (Oh She Glows) October 19, 2018 at 10:23 am

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?

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Lin Kaatz Chary October 23, 2018 at 2:29 pm

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.

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Angela (Oh She Glows) October 24, 2018 at 1:41 pm

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)

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Audrey October 19, 2018 at 11:48 am

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!

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Angela (Oh She Glows) October 22, 2018 at 9:44 am

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.

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Stef October 19, 2018 at 1:12 pm

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!!

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Angela (Oh She Glows) October 22, 2018 at 9:46 am

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.

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Heather Zeman October 21, 2018 at 6:14 pm
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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!

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Angela (Oh She Glows) October 22, 2018 at 10:27 am

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 :)

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Clare October 22, 2018 at 7:22 pm

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.

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Angela (Oh She Glows) October 23, 2018 at 1:16 pm

Now that’s what I call a triple win, hah! So happy the curry was a hit, Clare :)

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Cecilia October 24, 2018 at 4:49 am

Hi, does this freeze well?

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Angela (Oh She Glows) October 24, 2018 at 1:36 pm

Hi Cecilia, I haven’t tried it yet, but I think it should freeze just fine!

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Erin Brown October 30, 2018 at 9:19 am

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.

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Jordan October 31, 2018 at 11:21 am

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!

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Angela (Oh She Glows) November 1, 2018 at 10:15 am

Hey Jordan, I’m so happy you love the curry! I love that stewy texture too…so cozy. Thanks for sharing your tips!

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Stephanie Thomas November 2, 2018 at 7:37 am
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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! :)

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Angela (Oh She Glows) November 2, 2018 at 8:35 am

aww haha well I’m glad it still worked out! :)

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Elizabeth Higgins November 2, 2018 at 12:06 pm

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!

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Amanda November 2, 2018 at 6:01 pm
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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.

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Angela (Oh She Glows) November 3, 2018 at 12:54 pm

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!

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Amanda November 4, 2018 at 9:53 pm

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!

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Angela (Oh She Glows) November 5, 2018 at 7:48 am

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!

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Alana November 6, 2018 at 11:05 am
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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!!

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Angela (Oh She Glows) November 8, 2018 at 6:46 am

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. :)

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eva @CostumeTakeOut November 6, 2018 at 5:08 pm
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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!

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Angela (Oh She Glows) November 8, 2018 at 6:42 am

Thanks for your review Eva! Such a great tip about wilting greens too…I’ve done that before and it’s a handy trick!

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Lisa November 7, 2018 at 1:32 pm
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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.

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Angela (Oh She Glows) November 8, 2018 at 6:39 am

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.

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Lisa November 15, 2018 at 12:13 pm

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?

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Angela (Oh She Glows) November 15, 2018 at 6:46 pm

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 :)

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Lucy November 8, 2018 at 10:58 am
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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!

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Angela (Oh She Glows) November 9, 2018 at 11:41 am

I’m so glad to hear the green curry paste worked! I can’t wait to try it. Thanks Lucy for your review!

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Lisa November 9, 2018 at 1:00 pm
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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!

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Angela (Oh She Glows) November 10, 2018 at 8:30 am

Hi Lisa, thank you so much for your detailed review! I love your tweaks!

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Claire November 9, 2018 at 3:51 pm

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!

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Angela (Oh She Glows) November 10, 2018 at 8:29 am

I’m so glad it worked so well for you Claire!

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Sarah November 11, 2018 at 7:09 pm
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This recipe is so good I crave it now! So easy to make, so delicious, and so good for you, too!

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Nat November 12, 2018 at 8:42 am

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!!

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Angela (Oh She Glows) November 12, 2018 at 9:46 am

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. :)

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Pauline November 12, 2018 at 9:27 am

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.

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Angela (Oh She Glows) November 12, 2018 at 9:33 am

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.

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Allene November 21, 2018 at 8:39 pm

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!

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Angela (Oh She Glows) November 22, 2018 at 7:46 am

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! :)

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Carol F November 12, 2018 at 10:31 am
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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!

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Angela (Oh She Glows) November 12, 2018 at 2:32 pm

Hi Carol, I’m so happy you all loved this one so much. Thanks so much for your review!

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Danielle D. November 13, 2018 at 5:14 pm

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).

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Angela (Oh She Glows) November 15, 2018 at 8:45 am

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! :)

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Danielle D. November 26, 2018 at 8:21 pm

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.

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Amy November 15, 2018 at 7:54 pm

This looks so good, my kind of recipe. Super simple, full of nutrition and looks delicious.

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chana November 16, 2018 at 11:35 am

Can i substitute anything for curry paste?

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Angela (Oh She Glows) November 16, 2018 at 2:57 pm

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.

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Eve November 20, 2018 at 10:54 am
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I made this recipe in my Instant Pot and it turned out just perfect! Thank you!

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Angela (Oh She Glows) November 21, 2018 at 8:14 am

So happy to hear that Eve! Thanks for reporting back :)

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Shawn McLaughlin November 20, 2018 at 11:51 pm
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so YUMMY on a cold night this was the perfect hot satisfying flavorful meal! Thank you

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Ariel November 21, 2018 at 6:36 pm

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

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Heather Larican November 24, 2018 at 7:26 pm

Looks delicious!!

Definitely want to try it!!

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Mary Beth November 26, 2018 at 4:35 pm
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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!

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Angela (Oh She Glows) November 27, 2018 at 7:12 am

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!

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Sarah November 29, 2018 at 12:18 pm

If you were to put this in a slow cooker how long would you cook it for?

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Alicia December 3, 2018 at 5:45 pm

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!

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Stacey December 12, 2018 at 4:37 am

Alicia how long did you cook it in the crock pot?

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Cathy December 21, 2018 at 6:17 pm

I feel comfortable with the crockpot. IP seems complicated.

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Adipex December 5, 2018 at 12:27 pm
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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!

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Carol Melazzo December 7, 2018 at 12:21 pm

Would this freeze well?

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Angela (Oh She Glows) December 8, 2018 at 1:47 pm

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.

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Salahuddin Ahmed December 14, 2018 at 9:31 am

This recipe is really delicious and healthful. Very easy to make. Going to try it tonight.

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Leslie Culhane December 27, 2018 at 8:11 pm
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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.

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Angela (Oh She Glows) December 29, 2018 at 12:05 pm

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!

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Julie December 31, 2018 at 9:56 am
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So easy and delicious. Will definitely be making this again. Even my meat loving husband had seconds.

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Angela (Oh She Glows) December 31, 2018 at 2:15 pm

I’m so glad it was a hit Julie!

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Krysta December 31, 2018 at 5:42 pm

Anyone have a suggestion of how long to set manual pressure for if I double the recipe?

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Kitty Clemens December 31, 2018 at 11:34 pm

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 :)

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Angela (Oh She Glows) January 6, 2019 at 1:28 pm

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.

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Megan January 1, 2019 at 8:14 pm
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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.

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Angela (Oh She Glows) January 6, 2019 at 1:27 pm

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.

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Kate January 2, 2019 at 3:10 pm
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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!

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erika January 2, 2019 at 5:14 pm
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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. :)

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Angela (Oh She Glows) January 3, 2019 at 9:59 am

Hey Erika, Oh I’m so glad it was such a hit! Thanks for much for your feedback :)

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Hayley January 3, 2019 at 8:16 pm

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? 😅

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Angela (Oh She Glows) January 4, 2019 at 9:27 am

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?

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Lyn January 7, 2019 at 5:29 pm

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!

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Angela (Oh She Glows) January 10, 2019 at 12:41 pm

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! :)

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Hayley January 5, 2019 at 7:27 pm

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!

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Angela (Oh She Glows) January 10, 2019 at 12:50 pm

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!

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Stephanie January 6, 2019 at 7:14 pm

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)!

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fiona January 6, 2019 at 11:37 pm

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.

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Angela (Oh She Glows) January 10, 2019 at 12:44 pm

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!

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Chrissy January 7, 2019 at 3:51 am
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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!

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Angela (Oh She Glows) January 7, 2019 at 10:53 am

Hey Chrissy, I’m so glad it worked out so well for you! Thanks for your review :)

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Laura Kral January 7, 2019 at 7:43 am

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 :)

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Angela (Oh She Glows) January 11, 2019 at 9:57 am

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 :)

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Jane January 7, 2019 at 2:08 pm
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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?

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Rachel Johansen January 7, 2019 at 5:55 pm

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

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Angela (Oh She Glows) January 10, 2019 at 12:40 pm

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 :)

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Carly January 8, 2019 at 11:52 pm
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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!

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Angela (Oh She Glows) January 10, 2019 at 12:37 pm

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 :)

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Donna January 10, 2019 at 9:25 am
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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.

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Angela (Oh She Glows) January 10, 2019 at 12:35 pm

Hey Donna, Thanks for sharing your recipe tweaks! I’m so glad it’s a weekly staple now :)

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Ashley January 13, 2019 at 9:45 am

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 🙏

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Angela (Oh She Glows) January 14, 2019 at 9:50 am

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.

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Maura Mark January 13, 2019 at 6:35 pm
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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.

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Angela (Oh She Glows) January 14, 2019 at 9:48 am

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).

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Laurel January 15, 2019 at 10:30 am

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!

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Sarah January 23, 2019 at 12:11 pm
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This was perfect for a cold winter night and my whole family loved it!

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Angela (Oh She Glows) January 25, 2019 at 11:21 am

Aww that’s great to hear Sarah! Thank you for your review :)

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Erika Einarson January 23, 2019 at 6:18 pm

Just made it and it’s amazing! I’ll admit I was skeptical when i smelled it cooking, but it was delicious. My 6 year old and 8year I’d agree. Do you think it could be doubled in the large instant pot? Thank you for the sharing and keep the instant pot recipes coming!

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Angela (Oh She Glows) January 25, 2019 at 11:22 am

Hey Erika, So glad it was such a hit and with your kids too! #winning ;) I haven’t doubled it before so I’m not positive, but I can’t see why it wouldn’t work?

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Cara January 28, 2019 at 3:10 pm
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Yes, it does–but it takes MUCH longer to come to pressure. Might be worth shortening the cooking time.

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Hannah January 27, 2019 at 12:00 pm

Sooo comforting! Thanks for a great recipe!

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Cara January 28, 2019 at 3:11 pm
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I bought two vegan Instant Pot cookbooks when I bought my machine, and both were pretty dull (apart from one stellar seitan recipe). So this was very exciting to find in my app. My butternut squash had gone bad :-( so I substituted sweet potato, cut VERY small to make sure it wasn’t undercooked. I also doubled the recipe, which fit just fine but did take a LOT longer to come to pressure–so it was probably a little overcooked, but it tasted great anyway (and the potatoes weren’t undercooked!). A little bit spicier than I anticipated, but I’m a SUPER wimp. I just had cold leftovers with baby spinach on a wrap. GREAT recipe.

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Angela (Oh She Glows) January 29, 2019 at 3:39 pm

Hey Cara, aww thanks for your support for my app! That makes me so happy to hear you found this recipe and loved it. Thanks for sharing your tweaks too! Good to know 👍😁

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Anastasia Stalias January 28, 2019 at 5:18 pm

I made this tonight and it was absolutely delicious! I prepared it on the stove top, and followed the recipe exactly, except for using black lentils instead of red because that is what I had on hand. Thank you for a wonderful recipe!

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Angela (Oh She Glows) January 29, 2019 at 3:38 pm

Hey Anastasia, awesome news! Thanks for letting us know black lentils worked too 🙌👍

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Shawni January 31, 2019 at 1:07 am
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This recipe is amazing!!! I have made it many times already and everyone loves it!!! Thank you! and yes to more Instapot recipes… (I have a “Vegan Pressure Cooking” book, it’s pretty good but excited to find more recipes like this one).

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Angela (Oh She Glows) January 31, 2019 at 4:23 pm

Hey Shawni, that’s great you love it so much!! Thank you 😊

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Nancy Dyson February 1, 2019 at 12:40 am

The difference is that you can walk away and the Instant Pot turns itself off when the food is cooked. With a stove top, you have to set an alarm for yourself and stand by.

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Nancy Dyson February 1, 2019 at 12:43 am
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I tried this recipe tonight. I didn’t have red lentils so I used brown, which didn’t cook completely, but were okay. I didn’t have chard or kale, so I used bok choy. The white part was good for crunch, but didn’t add anything really.

The spice combo was good for both of us, we like it hot. But I’m glad I tried it before serving to others because it would be too hot for our friends.

Next time I will add lots of mushrooms and sprinkle peanuts on top for crunch. Will try with kale.

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Iris February 2, 2019 at 9:39 am
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This dish is SO good. I’ve made it a few times now and every time I make it, people love it! I haven’t tried one dish from Angela I didn’t like!

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Angela (Oh She Glows) February 3, 2019 at 9:31 am

Aww thank you Iris!!! 🥰

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Victoria L February 6, 2019 at 10:15 pm

Is it chopped cashews you have in your final photo? It’s not listed in your recipe or serving suggestions. I thought the only thing missing in the recipe was a little ‘crunch’. What would you suggest?

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Angela (Oh She Glows) February 10, 2019 at 8:54 am

Hey Victoria! Oh yes I do think I added the chopped cashews in these photos…a nice crunch for sure. Sorry for not mentioning that! I’m glad you enjoyed it otherwise :)

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Kelly Conway February 10, 2019 at 7:09 pm
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Great recipe! I made it on the stovetop and the directions were perfect. A hearty, flavorful, and veggie-packed curry!

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Angela (Oh She Glows) February 12, 2019 at 2:01 pm

Thanks for your feedback Kelly! :)

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Al February 11, 2019 at 7:21 pm

Hello! Excited to make this ive just substitute the squash for carrots. Is it ok to use frozen kale.?

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Pav February 12, 2019 at 1:46 pm

Turned out great! Please post more instant pot recipes!

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Pamela Robbins February 14, 2019 at 8:36 am
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This recipe is so delicious! I’ve served it over quinoa a couple of times now. More recipes like this would be awesome!

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Angela (Oh She Glows) February 16, 2019 at 7:24 am

So happy to hear that it was a big hit, Pamela! Thanks for your review :)

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Claudia February 24, 2019 at 12:21 am

Quick question (and I am new to the Instant Pot!)- can this recipe be doubled? I have the Duo Plus 80 (8 quart)? Thanks! So excited to try this recipe!
Thanks!

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Angela (Oh She Glows) February 24, 2019 at 9:15 am

Hey Claudia, I think some readers have reported that they made a double batch (though I don’t recall if they said what size IP they have). You may want to scan through the comments. I can’t see why it wouldn’t work!

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Bernie Koltun February 24, 2019 at 8:38 pm

I finally found an Oh She Glows cookbook after eating so many great recipes my daughter makes for her family. I have one complaint. The servings are so small. That’s OK for small families, but I had 5 kids and still like to entertain even when the kids and 11 grandkids are not around. My daughter-in-law and son bought me a large InstaPot for Christmas. I want to make your Cauliflower and Butternut Thai Curry but I want to at least double it.

What are the rules about doubling recipes for the InstaPot…time etc? Have you figured that out yet? If so, can you please let me know?

Thanks for the amazing recipes!

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Angela (Oh She Glows) March 7, 2019 at 10:11 am

Hey Bernie, Aww thank you so much for your support for my cookbook! I’m so happy you love the recipes so much. And yes it sounds like you need double or triple batches! ;) In terms of doubling, as long as the recipe ingredients fit under the “max” line you should be okay. Also, I’ve read that you do not need to adjust the cook time. The machine will simply take a bit longer to come to pressure when using more ingredients. Makes sense I suppose! I’d love to hear how it goes :)

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Monica February 24, 2019 at 10:07 pm
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This was so easy and SO good! I cheated by using a bag of frozen cauliflower, it worked beautifully. I was amazed that 5 min in the instant pot actually cooked frozen cauliflower, butternut squash and red lentils. Will definitely make again.

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Robin March 4, 2019 at 2:35 pm
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Recently came across your site from a friends recommendation. Love this recipe and how easy it was! But I’m the only one in may family that will eat it. Will it turn out okay if I freeze some for later?

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Angela (Oh She Glows) March 5, 2019 at 10:32 am

Hey Robin, So glad you found my blog :) Yes this curry should freeze fine…I find most curries/soups/stews freeze great! Thanks for trying it out and for your review!

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Heather March 8, 2019 at 4:25 pm

Can I freeze the caulflower butter nut squash dish?

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Angela (Oh She Glows) March 17, 2019 at 8:32 am

Hi Heather, Yes you can freeze it…hope you enjoy! I’d love to hear how it goes

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TRS March 12, 2019 at 2:10 pm
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I made this with two yukon gold potatoes and two sweet potatoes as I did not have cauliflower. I added a half-cup of water so I wouldn’t get the burn message. Added spinach to finish and it came out well—stew-like consistency and delicious. Will definitely make this again. Five stars!!

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Aidan March 29, 2019 at 6:28 pm

I made this tonight – the flavors were really very good and I liked the heat from the cayenne. It was a little soft for my liking (I’m a big texture person) – but that may just be an IP thing. I may reduce the cooking time or add something crunchy on top next time. Thanks and keep the IP recipes coming!

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Raquel Smith April 8, 2019 at 1:02 pm

Hi Angela, Do you think I could use a can of tomato sauce instead of the diced tomatoes?

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Angela (Oh She Glows) April 18, 2019 at 11:02 am

Hey Raquel, Oh that’s a good question..I’m sorry I can’t say for sure as the Instant Pot can be temperamental at times with liquid ratios. If you try anything I’d love to hear how it goes!

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Jim April 9, 2019 at 6:25 am
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This was one of the best instant pot curry dishes I have made. A must try.

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Elizabeth McVey April 17, 2019 at 4:32 pm
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This was fantastic! I used frozen diced butternut squash and it worked out fine. All your dishes have so much flavor – can’t wait for your next cookbook :)

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emzha April 22, 2019 at 11:16 am
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This recipe is PERFECT and got me through the cold winter months. I found myself going back to this recipe every couple weeks since it’s so delicious and hearty. Thanks so much for sharing this recipe Angela. I’m looking forward to more Instant Pot recipes from you.

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Michael April 23, 2019 at 8:17 pm

This recipe was bomb dot com! My girlfriend was back for seconds, she’s not a huge fan of asian cuisine..

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stacey martin June 13, 2019 at 4:07 pm

I found that my InstantPot did not seal with this recipe. Could it be that there was not enough liquid? My seal was on properly so I wonder if the time was not enough?

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Jennifer June 16, 2019 at 2:51 pm

My husband is allergic to lentils. If I used tofu as a sub, how much and what firmness would you suggest? Love your recipes!

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Vaishalee June 17, 2019 at 11:22 pm
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Another fabulous recipe! I never go wrong with any of your recipes. I appreciate that your vegan recipes only skimp on the dairy and meat and NEVER on FLAVOR! Love the instapot recipe. Would love to see more instapot friendly recipes!

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Amanda Chau June 26, 2019 at 6:47 am

Hi There! Is it possible to cook this in a slow cooker, and if anyone has tried, how long should I cook it for?

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Kathleen June 29, 2019 at 12:31 pm

I just started using a pressure cooker this Spring. I bought one a few years ago but it looked so complicated and I was so afraid of using it that I gave it away. Plus it was so big and heavy. QVC had a little 2 qt. electric pressure cooker so I decided to give that a try (I am retired now and live alone so it was a good size for me). I love it so much and use it almost daily. So I bought a bigger one for things that are too big for my small one. The small one has replaced my rice cooker and the big one also has a slow cooker feature like the Instant Pot (basically it’s the same thing). I made my first ever from scratch hummus (in the pressure cooker from dry beans and no soak). I was amazing. Pasta is PERFECT in 6 mins. Just plain beans are so much better – flavor of whatever you use gets infused in the bean and they are cooked perfectly from dry. I just used some vege broth and they were fantastic. I am still experimenting but am loving it. My small one is my favorite but I need the bigger one sometimes and it’s good too (I like it just not in love with it as much as the little one).

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Patty Schell June 29, 2019 at 7:32 pm

This was excellent. Thanks for sharing. It will be a regular at our house.

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Erin Jernigan July 14, 2019 at 8:18 pm
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I made this tonight for dinner and it was the first meal that I cooked in my InstaPot. My husband loved it and we have a lot left over for lunches this week. The only thing that I did different was I added half a can of the light coconut milk vs the full 14 oz can. I just added more water to balance the recipe out. I liked my meal with lots of cilantro on top and a fresh squeeze of lime…delish!

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SJ August 6, 2019 at 7:33 pm
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Absolutely one of our favourite! Such a great dish. We double it and have it for lunches. We also dehydrate it and use it for backpacking trips. Such a treat to have it either after a long day of hiking.

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Dana Barry August 24, 2019 at 12:33 pm
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This dish was delicious! The only change I made was to serve it over spaghetti squash instead of rice.

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Ann August 26, 2019 at 2:46 pm
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I love your recipes but unfortunately, this one did not work in the Instant Pot even with the directions above. It repeatedly gave me the ‘burn’ notice, so I had to open it and add more water, but it still kept giving me ‘burn’. I eventually transferred it all to the stove top and finished it, but then had to simmer for a long time to get some of the liquid off. Ended up being a lot of work!

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Tara August 28, 2019 at 11:09 am
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This came out delicious! Would love to see more instant pot/pressure cooker receipes. Thank you!

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Alysoun September 8, 2019 at 1:00 pm

Arrived home with my new 8quart instant pot and googled oh she glows instant pot- I was so happy st see this recipe from Angela! Everything I try if hers works-always and is super yummy!!
It was my first try in my instant pot and was perfectly delicious and easy to make.
Thank you Angela!! (Did you know that making beans from dry in your instant pot pressure cooker will give you way more vits and minerals? Yay!)

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Amanda Kennedy September 19, 2019 at 7:06 pm

Holy ****!!! That’s amazing. This ticks all the boxes. Whole food healthy ingredients. Super fast and easy. And delicious!! My meat eating husband loved it. Thank you for an amazing recipe.

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