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.
Instant Pot Cauliflower Thai Curry
Yield
5 1/2 cups (1.3 L) or 4 servings
Prep time
Cook time
Total time
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.
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 (5 mL) dried flaked onion***
- 1/2 teaspoon (2.5 mL) garlic powder
- 3/4 teaspoon fine sea salt, or to taste
- 1/4 teaspoon cayenne pepper
- Lots of freshly ground black pepper, to taste
- 1/2 cup (100 g) uncooked red lentils
- 2 cups (75 g) packed stemmed and finely chopped kale or chard
Serving suggestions:
- Cooked jasmine rice or grain of choice
- Fresh chopped cilantro leaves
- Fresh lime juice
Directions
- Add all of the curry ingredients (except the red lentils and kale/chard) to the Instant Pot and stir until combined.
- Add the red lentils on top of the mixture and gently press them into the liquid (do not stir the lentils into the mixture as this can result in a burn notice in some machines).
- Secure lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing” position.
- Press the “Pressure Cook” button (or “Manual”, on some machines) and set the cook time to 5 minutes on high pressure. After 5 seconds you’ll hear a couple beeps and the screen will say “on”. The cooking process has begun! You can now go do something fun for about 10 to 15 minutes while the curry cooks.
- You’ll hear a few beeps when the timer is up. Immediately do a “Quick Pressure Release” to avoid overcooking the curry. I stand back and use a wooden spoon handle (never my hand!) to shift the Steam Release Handle to the “Venting” position to release the pressure. Once all of the pressure has been released, the float valve will sink and you won’t hear steam anymore.
- Carefully open the lid and stir the curry. To achieve a thicker texture, I like to mash a bit of the curry with a potato masher, simply pulsing about 4 or 5 times around the pot. You can also blitz it for a second or two with an immersion blender.
- Stir in the chopped greens until thoroughly combined and secure the lid. Set the Instant Pot to the “Keep Warm” setting and allow the greens to wilt for about 5 minutes in the curry. Press “Cancel” to turn the heat off and release the steam again, if necessary, before removing the lid.
- Serve over rice or grain of choice, if desired, and garnish with cilantro and lime. The lime juice gives it a lovely brightness, but avoid using too much as it can overpower. I always add a sprinkle of salt and pepper before serving too.
Tip:
* 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.
Nutrition Information
(click to expand)
So happy for instant pot recipes! I never know what to make in it. I really struggle to find good recipes for it so I can’t wait to try this one!
Hey Stephanie, I’ve heard this from so many people…seems to be very common. I’d love to hear what you think if you try this out!
I have the same struggle Stephanie! What’s more…I’m actually a little afraid to use the Instant Pot thinking it’s going to blow up on me. I know this is irrational, but there it is. So say a little prayer for me….it’s time to get the Instant pot out of the box. The timing is perfect at Cauliflower are now 2 for 5 this time of year at the grocery store!!! Cheap. www.raiseyourgarden.com
Hey Laura, I totally understand the pressure cooker fear…I did find that I got more comfortable with the Instant Pot over time. :) I’d love to hear what you think if you try the curry!
This looks amazing! I have a red pepper allergy, so I’m going to try to get creative with the curry paste. :)
I am SOOOO so so so excited that you’re on the Instant Pot train! I’ll be trying this recipe as soon as I can get my hands on a butternut squash!!
Thanks for your excitement! I’m anxious to cook through some of my fave recipes using the IP and see what I come up with.
Hi, This looks great.
I have one of those still terrifying, though not as bad as Grandmas, pressure cookers. I only ever use it to cook a bunch of beans for freezing.
Doesn’t seem to be much difference in your stove top vrs instant pot directions. Is there a difference I’m not aware of flavour-wise?
Hi Julie, Happily, there wasn’t a difference in flavour when comparing the stovetop vs. Instant Pot versions. Thanks for your question.
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.
Hi Angela,
So excited you got an Instant Pot! It’s one of my favourite appliances (next to the Vitamix). I cook baked potatoes in it all the time, and rice, 1-minute quinoa plus all kinds of soups.
You are my longtime favourite cookbook author ❤️ (and I love your app too!) so I’ve actually converted a few of your recipes for the Instant Pot…
Cozy Butternut, Sweet Potato and Red Lentil Stew takes 12 minutes on high pressure (manual setting)
10-Spice Vegetable Soup takes 7 minutes on high pressure (manual setting)
Glowing Spiced Lentil Soup takes 8 minutes on high pressure (manual setting)
This is my first time commenting so I’ll take this opportunity to send you lots of love from Ottawa. You are amazing and I love the work you do!
Annie XO
Hey Annie, You are so sweet! Thank you so much for your kind words and support. :) I love that you’ve made so many of my recipes in the IP. I’d love to hear what you think if you try out this recipe. We’ve found it’s sooo easy to overcook things in the IP so the timing takes some playing around with. Sending lots of love right back!
I made this tonight. I didn’t have butternut squash, so used sweet potatoes. It was so delicious!!!! The lime does add a wonderful brightness. I ate WAY too much. :)
haha I usually do too :) So glad you loved it!
I, like you, have been hesitant to buy yet another appliance, Instant-pot and/or Air fryer??? Which size of Instant Pot did you go for? I don’t think I need a very large one on a daily basis but when all the kids come home or for batch cooking I don’t want to find it not big enough – decisions, decisions ;)
Hey Kelly, I struggled with that decision too! I ended up with the middle of the road (the 6-quart) since it was the most popular one. I think I’d be able to fit a double batch of this curry in it, but probably nothing more than that.
Yes! So excited to try this! Please give us more instant pot recipes! I love mine but don’t have the dedication to try a regular recipe 10 times to get it right in the pot. Thanks for doing this!
haha that’s understandable! If I didn’t have the motivation to share the recipes I wouldn’t either. :) I’d love to hear what you think.
I’ve been on the fence on an Instant pot for about 5 years too!! Do you think it’s worth it for vegans?? It seems like so many recipes and uses are meat based.
Also have you tried just doing plain rice in it? Wondering how it would work to replace my rice cooker.
Hey Sara, I so know what you mean…I’ve been thinking the same thing about there being so many meat recipes for the IP. I do hope to convert a lot of my recipes for IP so it’s put to good use. :) I haven’t tried rice yet but I want too because I hear it makes the best rice!
Sara,
Before this amazing recipe, cooking oatmeal, rice, quinoa, lentils and beans was all I cooked in my IP regularly. I’ve tried baker potatoes, red potatoes and sweet potatoes with great success. Definitely would replace your rice cooker- you will not regret the decision.
The instant pot is great for rice, but the problem comes when I need it to make the main course, it is not available for rice. Maybe I need a 2nd one. ;}
Another instant pot fan here grateful for more recipes for it. This one will be on this week’s menu for sure.
Thank you Cheryl! :)
I read somewhere that the IP can do “pot-in-pot” cooking…making two dishes at once (like rice and something else), but I have no idea how to do that yet, hah.
If possible, use the pot n pot method for your rice. Or do the rice 1st, and give it a quick zap in the micro. I wouldn’t buy another pot(using up too much space). I did buy another pot insert(pot you cook in), so, when I’ve done yogurt, I’ll have another pot for the main meal.
This looks delicious! I would love for slow cooker adaptations as well.
I hear you…I do hope to test a slow cooker version soon!
And here I thought I couldn’t love you and your recipes any more! Thank you for this and especially the detailed directions.
Aww thanks for the kind words…that means a lot!
I am definitely making this…. do you think it would be too much cauliflower if I served it over cauliflower rice or mashed potatoes?
that’s funny I was actually debating serving it over cauli rice too, but I haven’t gotten around to trying it. It would be a lot of cauliflower, but if you enjoy it it’s probably fine! I love using regular rice because it adds a nice chewiness, but mashed potatoes would be so creamy and comforting. I’ll often just eat it on its own when time is tight.
Hi, looks delicious! Can you confirm cooking time? It says set at manual for 5 min and then leave it while it cooks 10-15 min…maybe this is the total cook time for all of the steps?
Hi Roberta, The Instant Pot takes roughly 10 minutes to preheat before the 5 minute timer starts counting down, so that’s why it says you can walk away for 10-15 minutes. :) I hope this helps!
Enjoying this right now. I didn’t have the butternut so I subbed a sweet potato and a few carrots. So yummy. I’ll be having it all week for lunch. What a great way to make it through the week. Thanks for adding another recipe to my rotation!
I’m new to the Instant Pot game. This is only the 5th or 6th thing I’ve made in it. Thanks for the inspiration!
Hi Karen, Fantastic news! I’m so happy to see that some of you have already tried the recipe and enjoyed it. I love your swaps…it’s definitely one of those recipes where you can use different veggies depending on what you have available.
Hi Angela, I’m so glad to hear I’m not the only one scared of it! I love your full explanation of what to do with the IP. I am absolutely making this recipe for the weekend.
Glad I’m not alone, lol. It does feel like old hat now that I’ve used it several times…I really appreciate how much safer it feels compared to my old pressure cooker.
This looks so creamy and comforting! Love that it uses lentils :)
Thanks Brittany…it’s definitely the perfect fall comfort food if you ask me. ;)
Oh my gosh – this is so exciting and came at exactly the right time! I’ve been on the fence about purchasing yet another appliance, but one of my other top food bloggers – you will always be my favorite ? – has been posting a ton of recipes using it. Now that you are going to as well, I think I need to invest in one! Which size/model did you get? t
Thanks!!
Hey Carin, thank you so much for the kind words! :) I bought the Instant Pot DUO60 6 Qt 7-in-1 model. Here’s the link if you’re interested! https://amzn.to/2DbxND7
I’ve been making your 8 minute pantry dal several times a month since you posted it and it’s one of my favorites. Just tried this version in the instantpot and it was AMAZING!!! I did not have cauliflower so I used 3.5 cups butternut squash and 1 cup potato (and cooked for 8 minutes instead of 5 as I wasn’t sure if the potato would make it need more time to cook…) otherwise no other subs and it came out so wonderful. Thank you for another delicious recipe!!
Hey Rachel, Yay…I’m so happy to hear you loved it and the swaps worked great! Nicole tried a version with potato and she loved it too. Thanks for sharing :)
Thanks for the time/effort/expertise in this wonderful recipe! I bought an Instant Pot years ago before they were a ‘thing’ lol, and I’ve loved it. Have you ever tried not peeling the squash? I was told this a few years ago so now I never do. More fiber etc. So when roasting the squash for a recipe I don’t scoop out the flesh, I just cut up smaller, roast with olive oil/coconut oil, salt, pepper, the skin is soft. No kidding. more flavour too! Thanks for all your wonderful posts!
Hey Margo, Yes I discovered that the skin was edible last year and I love how quick it makes the prep! I tend to peel it lately as it’s easier for my youngest to chew as he has difficulty with skins on things.
THis looks so tasty! I’ve tried a similar recipe of yours that was delightful! I tried pinning this but doesn’t seem to be working. :( Any suggestions?
The pin icon has disappeared from the pics.
Hi Sabrina, Oh I’m sorry about the pin it button not being there right now. We had issues with that widget causing probs so we had to disable it. Hopefully we will get a new one back soon though!
Soooo excited you bought an Insta Pot, I was gifted one by my Mom and I’ve been researching recipes to use it. I will add this recipe to my list!
I’d love to hear what you think if you try the curry, Brandy!
Angela,
I’m in love – I stumbled across this recipe the other day and decided to try it tonight. As a long time vegetarian, this was perfect. I’ll keep my eyes peeled for more – I’m going through your recipe list now. Fantastic!
Hey Bob, oh that makes me so happy to hear! I’m glad you loved the curry. I’ll be experimenting more with my Instant Pot in the future and can’t wait to share more recipes. Thanks for your support!
Hi, I have a question. Can this be doubled ? And would the cooking time change ?
Hi Toni, In one of my early trials of my pantry dal (in the Instant Pot) I did double it successfully, however I haven’t tried it yet with this recipe. And I’m sorry but I can’t remember if I adjusted the time. If you try anything I would love to hear how it goes!
Such a great recipe! I have not taken the plunge and purchased an IP yet, so I made this in my slow cooker instead. I cooked it for 3 hours on high, mashed it up a bit with a potato masher, then stirred in the chopped kale and let it cook for about 15 minutes more. Super delicious and I will definitely be making his again. Next time I might try cooking it on low when I’m going to be out of the house all day. Thanks Angela!
Hey Johanna, thank you so much for sharing! I was curious how the curry would turn out in a slow cooker and am hoping to try it myself sometime too. I’m so happy to hear you enjoyed the recipe!
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!
Love your recipes! ? Where did you get those beautiful wooden bowls? ?
Hey Paula, thank you so much! The bowl is from Crate and Barrel :)
I made this tonight and it was super delish!!! Loved it. However, it burned pretty badly on the bottom of my instant pot. The burn indicator kept coming on and I had to depressurize twice. I put it on high pressure for 5 minutes. Did you have this experience at all? Would love to make again but it took so long dealing with the burn indicator. Appreciate any feedback!! Thanks.
Hi hannah, Oh no, that’s awful! We didn’t experience any burning, but I’ve heard that it can happen if the liquids-to-solids ratio isn’t right. Did you make any changes even small ones to the recipe? Was your cauliflower or butternut squash dried out (which could make the veggies absorb more liquid)? Did you use full-fat coconut cream instead of light (full-fat has less water)? Did you add the water in the canned tomatoes? Also, I’ve heard that machine size can sometimes impact the outcome of a recipe so I’m wondering which model you are using. Sorry to barrage you with questions…haha…I’m just trying to think of reasons this may have happened! If you didn’t change anything, I would try adding more water next time – maybe 1 cup – and adjusting the seasonings to taste after cooking. I also read that putting the liquids in the pot first, and adding the veggies last on the top and gently pressing them into the mixture can help. I’d love to hear how it goes if you do try it again. :)
Thanks so much for your help! I used full-fat because that’s all I had on hand so I bet that was the issue!!!! I’ll use lite coconut milk next time or add more water. It was seriously SO good so I’ll definitely be making it again. Love the instant pot recipes…keep ’em coming :)
Hey Hannah, happy to help! :)
I made this tonight! So easy and delicious! I haven’t used my Instant Pot much so I was happy to see a recipe on your site where I could use it. I added the juice of a whole lime at the end. Yummy!
Hey Lisa, I’m so glad the curry was a hit!
This recipe has changed my life.
Hey Kelly, glad the curry was a hit! ;)
I loved this! Very good! Served over thin pasta with a crusty roll for my hungry teens, and plain for myself. Worked perfectly in the IP. Thank you!!
Hey Ann, I’m so happy you and your family loved the curry!
I followed the recipe to a T and got burn notice :-( so far I have depressurized twice and now just added some water to attempt to salvage dinner. I used all the exact ingredients!
Hi Jamie, I’m so sorry to hear that! We didn’t experience any burn notices (nor did my tester Nicole), but I’ve heard that it can happen if the liquids-to-solids ratio isn’t right. Did you make any changes to the recipe? Here are some things I was thinking about which could impact the moisture content: Did you add the water in the canned tomatoes (they shouldn’t be drained)? My canned tomatoes were quite “soupy” and liquid-y so I wonder if cans that don’t have as much water may need a boost with added water. Was your cauliflower or butternut squash dried out by chance (which could make the veggies absorb more liquid)? Did you use full-fat coconut cream instead of light (full-fat has less water)? Also, I’ve heard that machine size can sometimes impact the outcome of a recipe so I’m wondering which model you are using. If you didn’t change anything, I would try adding water next time – maybe 1 cup – (and adjusting the seasonings to taste after cooking). I also read that putting the liquids in the pot first, and adding the veggies last on the top and gently pressing them into the mixture can help. I’d love to hear how it goes if you do try it again. :)
Just made this and it is So Dang Good! Thank you for putting in the work to come up with such great results. I’m trying to shift to vegan and meals like this make it work for someone who only knows meat comfort food cooking. Much gratitude!
Hey Nikki, I’m so happy you loved the curry! And it means so much to me to know the recipe inspired you…I’d love to hear what you make next. :)
First of all, we LOVED this curry!
Secondly, we used the Breville Fast Slow Pro (6qt) and had a lot of success using the “bone-in meat setting” (gives high pressure and quick release) for five minutes. Probably could have done with only four minutes (though my husband said it was still “frigging delicious”).
Thanks for the recipe!
Hey Emily, I’m so glad you and your husband loved the curry! Thanks for letting me know about your experience using the Breville pressure cooker too.
I was JUST wishing you would make some recipes for the Instant Pot. I was looking at an Instant Pot cookbook a couple minutes ago and I thought, “The thing about Oh She Glow is that I know the recipes will taste good.” (No shade to this other cook book, I haven’t tried it yet!) Then I thought, “If I was rich, I would commission Angela to do an Instant Pot cookbook.” (If I was that rich, maybe I would just hire someone to cook for me!) Then I sat down to see what your latest recipe was – and it’s an Instant Pot recipe! What kismet! I’m going to try it tonight. Thank you for taking the time to get your recipes just right!
Hey April, haha I’m glad we’re on the same wavelength! ;) I’d love to hear what you think of the curry…thank you so much for your support!
This was great! I tripled the curry paste because I love spice and wanted to use up my whole can ;). The veggies were cooked perfectly. Keep the IP recipes coming :)
Hey Taylor, thank you so much! Glad I could help you polish off that can of curry paste. ;)
I just wanted to let you know that this is one of my favorite recipes and I’m still making it weekly!! <3
Thank you for a beautiful recipe. Made this tonight for my family and the kitchen smells divine. It tastes even better.
Hey Allison, I’m so happy to hear you and your family enjoyed the curry. I love the smell of those warm spices too. Thank you!
Hi Angela,
Put it together in a flash last night and was surprised by how amazing it tasted even without the saute / open the spices / cut onion/ peel garlic – I had ALL the ingredients and I followed the recipe to the T. It is really delicious! Shared with coworker at lunch today and she had the same reaction.
Thank you for an easy, fuss free and delicious recipe! Waiting for more instant pot recipes
Hi K, I find that red curry paste is such a magical flavour enhancer! A great secret weapon for adding flavour when you don’t have time for chopping fresh onion, garlic, peppers. :) I’m so glad you both loved it! I’m craving it on this cool, windy fall day.
Hi Angela! I don’t know where to drop you an “Ask Angela” question, so hopefully you’ll see this comment! My question for you is: What recipes do you recommend I make when cooking for a date? First time cooking for my current significant other, and he’s NOT vegan… Any good date go-to recipe ideas? Thanks in advance!!
Hi Lux, Ohhh I’m gently wiping a sweat bead from my forehead over this one! Haha. I can’t speak for all men, but my husband loves all of my pasta recipes. I don’t think there’s been one that he has passed up over the years! I’d recommend this pasta casserole served with fresh bread or rolls, and lightly dressed mixed greens or your favourite salad: https://ohsheglows.com/2017/11/10/cheesy-lentil-bolognese-casserole-celebrating-9-years/ I’d love to hear how it goes!
How exotic! I don’t do Thai food too much so this is going to get interesting.
I’d love to hear what you think if you try the curry, Sean!
I made this tonight and it was fantastic. I subbed pumpkin from my garden for the butternut and I added a tablespoon of coconut sugar. This was so good I wish I didn’t get full and have to stop eating! Like usual, another 10/10 from OSG.
Hey Leanna, oh thank you so much for the kind words! I’m so happy you loved the curry, and what a cool idea to swap garden-fresh pumpkin too.
My kitchen smells amazing! I can’t wait to try it! But I made a mistake and ended up having to double the recipe. (I got carried away with squash and cauliflower ?). Do you think I can freeze leftovers?
haha a double batch of this recipe is never a bad idea! :) I do think leftovers should freeze well!
Hi Annie and Angela – Annie, sounds like you successfully DOUBLED this recipe? Please confirm — I’m going to try it too!
This recipe was perfect and SO so delicious! Lennon (20 months) seriously scarfed it. Only changes: 1 1 /2 Tablespoons red curry paste — 1/2 T red chile paste (very mild in spice…wasn’t sure if 2T of curry paste would be too spicy for Lennon) — Also, used frozen cubed butternut squash. Cooked perfectly, but took about double the time to come to pressure, most likely due to the frozen squash taking longer to heat. — Just wanted to mention this option for others! It saved a lot of time and since it breaks down anyway, it’s the perfect recipe to use frozen. :) Will be in our regular fall/winter rotation!
Thanks for the review Ash! I can’t wait to try it with frozen squash…I bet that makes it even thicker and creamier. mmm!
This recipe was AWESOME. It took me about seven minutes to have everything prepped and thrown in the Instant Pot, and I bought the frozen microwaveable rice at Trader Joe’s…so this made the perfect quick work night meal. Unfortunately – my Instant Pot literally broke and wouldn’t cook the curry! I just dumped everything in a pot on the stove and simmered it for maybe 25-30 minutes, adding the kale in during the last five minutes. Still turned out great! What an awesome recipe!
I’m so happy you love it so much :) Thanks so much for the review. What do you think happened to your Instant Pot? So sorry to hear that!
I have not had much luck previously with my 2-year old Instant Pot, and I haven’t used it in more than a year, but this recipe inspired me to drag it out of my pantry again. I was so excited to make this that I totally forgot why I stopped using it in the first place- at least 50% of the time I try to use it, it starts counting down but never comes to pressure. I’ve used it maybe a total of 10 times since I bought it.
I tweaked the recipe to use fresh onion, garlic and ginger, sauteing them first to make it more flavorful, and then adding the other ingredients. I even remembered, by some miracle, that tomatoes can cause scorching, so I stirred everything up before adding them carefully on top and did not stir after adding. Well, same problem I’ve always had occurred, I tried three times and all three times it started counting down but never came to pressure. I finally dumped the contents into a soup pot to cook on the stove and sure enough, my instant pot insert was totally scorched on the bottom. Frustrating, but I’m guessing this might be why you used onion flakes and garlic powder?
I really hate the stupid Instant Pot. It’s so frustrating to have multiple dinners take hours to make when the thing is supposed to be *saving* you time, and end up having to finish them on the stovetop anyway. I don’t know if mine is just faulty or if it’s a problem with the way I insist on cooking (which is pretty standard)- I won’t start a recipe without sauteing some fresh aromatic ingredients. Sauteing first seems like that is a no-go for the Instant Pot. I think it might just not be for me, or maybe I can simply use it to cook dried beans and nothing else (I don’t even like the way rice comes out when cooked in the Instant Pot unfortunately- too mushy and sticky generally).
The recipe came out great on the stovetop by the way. I added some seitan for protein, mango chunks, and used bok choy for greens, as well as the fresh onion, garlic and ginger I mentioned. Delicious over some jasmine rice.
Hi Amy, Oh man it sounds like your IP is a huge thorn in your side!! What a drag for sure. I’ve read that it’s very common for recipes to use the saute function beforehand so I wouldn’t think that is the problem. I didn’t use fresh because I was going the ultra-simple route with this recipe. :) and I haven’t tried it with fresh garlic and onion yet. I wonder is it is something faulty going on with your IP? Have you tried reaching out to them? Instant Pot also has a huge Facebook page (with over a million fans I think!) and I think you could try reaching out with your issue…I’m sure someone would be able to help! I’ve heard sometimes the inner ring can cause issues if it’s not secured properly…also be sure to check that the valve is set to sealing while cooking so the steam doesn’t escape (which I’m sure you already are, but worth mentioning!).
Contact the company! Your IP shouldn’t do what you’re saying! Sauteing first is okay unless something gets stuck to the bottom. Make sure to deglaze with some water before putting the rest in.
Thank you, thank youuuuu for finally buying an instant pot and for creating amazing recipes for us! I’ve had one for a few years and it’s by far my favourite kitchen appliance, and I’ve been wishing for IP recipes from you!
This curry was fantastic, came together so fast (especially using frozen cauliflower and butternut squash). The most amazing part was my very picky 3.5 year old gobbled it all up and didn’t complain once!! Thank you, I’m so looking forward for more of your IP recipes :D
Hey Nicole, I’m so happy you and your fam enjoyed the curry! I love your idea of using frozen cauliflower and butternut squash too…we’re all about those time-saving tips in our house as well ;) Thanks for your support!
This recipe looks really good! I think I’ll just add some jalapenos and maybe some cheese? I’m not sure yet, I’ll figure that out when I make this for lunch, thank you!
Hey Bryan, I like your idea of adding an extra kick with the jalapeños! I’d love to hear how it goes if you try the curry.
Thanks for the IP inspiration! This turned out GREAT and easy with pre-sliced squash and cauliflower (thank you also for the red curry paste help – I was looking this up in the grocery aisle and found the exact one). I guess I was somehow expecting more of a soupy, Thai-style curry. What would you add/tweak to get that texture?
Hey Katie, so glad to hear you enjoyed it! :) By soupy, do you mean thicker or thinner consistency? :) If you want it thinner, I would add more liquid next time (or even after cooking). If thicker, I really recommend the mashing or quick immersion blender blitzing step…makes it so thick and creamy. Not sure if this helps but please let me know!
I have made this recipe twice now, and the flavours are absolutely amazing. I love it. However, both times, I get the dreaded “burn” message on the instant pot. I am not sure what I am doing wrong? Any ideas? I follow the recipe to the letter, except use a bigger can of tomatoes. Thanks a bunch!
Hi Miep, I’m so sorry to hear that! We didn’t experience any burn notices (nor did my tester Nicole), but I’ve heard that it can happen if the liquids-to-solids ratio isn’t right. Did you make any changes to the recipe? Here are some things I was thinking about which could impact the moisture content: Did you add the water in the canned tomatoes (they shouldn’t be drained)? My canned tomatoes were quite “soupy” and liquid-y so I wonder if cans that don’t have as much water may need a boost with added water. Was your cauliflower or butternut squash dried out by chance (which could make the veggies absorb more liquid)? Did you use full-fat coconut cream instead of light (full-fat has less water)? Also, I’ve heard the inner ring not being secured properly or the machine size can sometimes impact the outcome of a recipe so I’m wondering which model you are using. If you didn’t change anything, I would try adding water next time – maybe 1 cup – (and adjusting the seasonings to taste after cooking). I also read that putting the liquids in the pot first, and adding the veggies last on the top and gently pressing them into the mixture can help. I’d love to hear how it goes if you do try it again. :)
This was my first real Instant Pot recipe and first veggie curry recipe and I’M IN LOVE WITH THIS CURRY!! I made it last week and I’m about to go to the store to get more cauliflower (and other items) and make it again today! This is definitely one of my new go-to recipes! I ate it with spiral zucchini – amazing! I’ve told many people about it and they probably think I’m crazy but I love it THAT MUCH!! Thank you for the recipe!!
Hey Diane, aww your comment made my day!! Thank you SO much for your feedback and enthusiasm for this recipe. It makes me so happy to hear this. And I really appreciate you spreading the word about it too. :) Happy IP-cooking!
Can you recommend an alternative to coconut milk as it does not agree with me? I LOVE curries but suffer after I indulge myself so trying to figure out how to enjoy the curry flavor and texture but without coconut. I’m GF and DF but drink soy, almond and other nut milks. Thank you!!
Hey Lisa, Oh that’s tricky for sure…I wonder if a creamy nut-based milk might work? I really love Califia brand of almond milks as they are very creamy. Maybe the unsweetened and unflavoured (aka: no vanilla) might be nice? Another option, might be a mix of veggie broth and cashew cream. I would add the cashew cream at the end of cooking probably. I’d love to hear if you try anything out!
Great recipes! Love this food blog
I recommend NOT adding the lentils first (not sure why I thought it was a good idea), because it will burn. I’m en experienced instant pot and electric pressure cooker user, but I somehow burned it. It was too full with all the ingredients and I couldn’t stir it properly, but it was still delicious when I ended up cooking it in a pot!
I also used fresh onion and garlic, sautéing it in the instant pot before deglazing the pot and it was good, minus the whole burning situation. I’m still willing to give it another chance though!
Hey Alice, I will note to add the liquids first in the recipe now (I always do this but didn’t know if it was important after instructing to stir). I’m so glad you tried using fresh onion and garlic…can’t wait to try this!
We made this with tatsoi since we had that instead of the kale/chard and it was very good. My husband accidentally put it in in the beginning so it was very small once the recipe was done but still good. Thanks for the awesome recipe.
Hi Lauren, So glad you both loved it! Thanks so much for trying it out.