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 41 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 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
  • 1/2 cup (100 g) uncooked red lentils
  • 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
  • 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. First, add the oil and coconut milk to an Instant Pot. Now, add the rest of the curry ingredients (except the kale/chard) and stir until combined. I like to press down on the veggies and lentils to ensure they are completely covered in liquid.
  2. Secure lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing” position.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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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{ 86 comments… read them below or add one }

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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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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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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
Recipe Rating:

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
Recipe Rating:

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
Recipe Rating:

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
Recipe Rating:

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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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
Recipe Rating:

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
Recipe Rating:

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
Recipe Rating:

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
Recipe Rating:

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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Allison Baker September 24, 2018 at 2:44 am
Recipe Rating:

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
Recipe Rating:

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
Recipe Rating:

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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Ashley September 25, 2018 at 8:50 pm
Recipe Rating:

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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