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!