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)
This is so yummy !! This was my first time using an instant pot and it came together so quickly. I followed your tip to use a potatoe masher and it thickened it up nicely. Will definitely be adding this to the favourites for a nice quick weeknight dinner. Froze the extra cauliflower and squash for next time.
Hi Jody, I’m so glad to hear it was such a hit! Thank you so much for your feedback. :)
Hi Angela: I wanted to reach out to you about my situation. I’m on a food plan where, for example, I eat 1 protein, 1 grain and 1 fruit for breakfast. I also can no longer eat flour or sugar of any kind. Prior to starting this food plan I was cooking your recipes. I have both of your cookbooks and just love your recipes! I started trying to convert a couple of your recipes in order to determine how many grains, proteins, fats, fruits or vegys is in a serving. I’m finding it very challenging and wanted to see if I could get some advice from you that would make this a little easier. For example I converted your nutty granola recipe. However, I want to lessen the amount of protein and fat per serving so I can have almond milk with it and eat it like cereal. Since you have been doing something similar to this with recipes. This would mean the world to me as I would like to continue to enjoy your recipes but in a way that works for my body. I really appreciate you taking the time to consider my request. :) PS I hope this wasn’t too confusing to understand.
Hi Julie, Wow that sounds challenging for sure! As for calculating nutritional info, all of the recipes in my app (around 150) have nutritional info in the tips section now, and my second cookbook also has it available online. That might be helpful for you, but I’m not sure.
good job.. thanks for sharing this delicious recipie
I don’t even know how I came across this recipe, but I’m so glad I did. I made it tonight with a few tweaks to suit my low carb lifestyle. This was so good, I had seconds. My tweaks were I used ghee and butter instead of olive oil, and a fair amount. My tomatoes were fire roasted. I didn’t use lentils or rice but increased the butternut squash. Next time I’ll increase the greens too. I used massaman curry paste instead of red curry. I used a pressure cooker instead of an instant pot. This recipe was very quick to make especially if you get pre-cut squash. Thanks for a fantastic recipe!
Hi Maha, I’m so glad it was such a hit! I love all of your tweaks…thanks for sharing :)
***IP TIPS***
hopefully these are helpful for instant pot users
-the lid is made to stand vertically on the side of the ip.
the handles on the sides of the ip have holes in them to fit the piece of plastic
protruding from the ip lid. tilt the lid vertically and insert into hole in handle. voila!
-when releasing the pressure valve, place the clear plastic measuring upside down over
the valve to capture the steam when releasing.
YOU CAN BAKE CAKES IN THIS THING TOO!
Hi Angela;
Just curious if this is a sponsored post by IP? Your disclaimer on your website where you used to say you do not do those seems to have disappeared (or was moved?). Thanks for clarifying!
Hi Sophie, Thanks for your question! I actually don’t do sponsored content (I tried it once in the past, wasn’t for me) so this is definitely not sponsored…and if I did I would let you know at the top of the post. :) I hope this helps!
First off, can I tell you how excited I am that you bought an Instant Pot?! I just bought one a couple of weeks ago and am having fun trying it out. Looking forward to seeing more of your recipes.
Unfortunately, I followed this recipe (no substitutions) and received the burn message twice. Both times, I just scraped whatever was stuck on the bottom of the pot and then resealed it. I was thinking I’d have to finish cooking it on the stove but I didn’t receive a third burn message so kept going with it.
The curry was delicious! I wonder if I just need to grease the pot better next time?
Anyway, thank you for another great recipe! And Happy Thanksgiving. :)
Hey Josie, That’s too funny because I get excited when I hear that my readers have an Instant Pot! It’s almost like a green light to create new IP recipes, lol.
I’m so sorry you got a burn notice! I’ve had a few other readers say they had one and it’s been so puzzling. From what I’ve read online this can happen if the lid’s inner seal isn’t on properly or if the dry ingredients are added first. I always add the liquids first so the red lentils don’t hover on the bottom, if that makes sense. Another option might be to simply add a bit more liquid. If your veggies are drier than usual, they could be absorbing more liquids as they cook.
I’ve heard that a burn notice can happen if the liquids-to-solids ratio isn’t right. Did you make any changes to the recipe? Here are some things I was thinking about which could impact the moisture content: Did you add the water in the canned tomatoes (they shouldn’t be drained)? My canned tomatoes were quite “soupy” and liquid-y so I wonder if cans that don’t have as much water may need a boost with added water. Was your cauliflower or butternut squash dried out by chance (which could make the veggies absorb more liquid)? Did you use full-fat coconut cream instead of light (full-fat has less water)? Also, I’ve heard the inner ring not being secured properly or the machine size can sometimes impact the outcome of a recipe so I’m wondering which model you are using. Sorry for all the questions…from what I’ve read there are many variables that can cause this so it helps to troubleshoot. Either way, I’m so happy you loved the curry in the end!
I’d love to hear how it goes if you try it again! :)
Loved this! Made it with sweet potato in my off-brand multicooker because my butternut squash went bad. Turned out great!
I have been looking for a recipe like this. Thank you ?. My husband will LOVE this?. So nutritious too??.
Aww thanks Amy!
This was so so so delicious and so so so easy! I even bought the already cubed butternut squash to save time. My only request is that you share more instapot recipes, please!
haha thanks Leah…I’ll sure try!
Great recipe! I was a bit worried because I used green curry paste instead of red, but it was still delicious ?
That’s so great to know, Bri!
As with everything OSG, this was DELICIOUS! It is quick enough for a busy week night. Amazing.
Hi Sarah, aww thanks so much!! I really appreciate your kind words and so glad you loved it!
What other vegetables can I substitute for Cauliflower and still allow for the same consistency?
Hi Aileen, Diced potatoes might be nice :) I think they’d absorb more water so you might need to add a bit more liquid.
Oh thank you! One of the few things my husband REFUSES to eat is cauliflower (there must have been a deep childhood trauma – or lots of mushy frozen cauliflower – to cause that) so I’m delighted to have a substitution idea. I’ll probably try a bit more spicing, or maybe even lemon juice, to counter the potatoes’ blandness.
Tried it using the stove top directions and it turned out great! Super easy as well! I will be keeping it in my weekly dinner rotation :).
Hey Laura, I’m so happy you enjoyed the curry! It’s a nice weeknight option for sure…so cozy and filling. :)
Hi Angela,
Wondering if you could contact me at email provided. Need to ask you a question abut your carrot picture.
Thanks
Ruth
Hi Ruth, Do you mind reaching out to press[at]ohsheglows[dot]com with your question? Thanks so much!
So awesome! I don’t have an instant pot so I used the stovetop instructions. I love how you can just throw everything into the pot in one go and you have dinner ready in half an hour. My husband loved it and I will be making this regularly for sure. Thanks so much for all you do! :)
Hey Andrea, that makes me so happy to hear! And I can totally relate…I love how quickly this recipe comes together. It’s a lifesaver some nights! Thanks for your support :)
This was so good… I have made it now twice. Each time I used some fresh onion and garlic (sauted in instant pot before dumping in the rest of the ingredients unmodified). The second time, after I released pressure I added part of a bag of still frozen chopped spinach and that was good as well. My kids and whole family liked this meal! Definitely saving as a repeater recipe. thanks!
Hey Kelly, oh I love your idea of sautéing the onion and garlic first! So glad the curry was a hit.
I made this on the stove top and it is so SO delicious – healthy, hearty, spicy, flavourful. I used green onions instead of dried flaked onion, and also used frozen cubed squash, right into the pot out of the freezer. My husband loves it too and he is generally someone who enjoys meat. It tastes even better after a day or two in the fridge. I’ve been eating all the leftovers – even without rice. Thanks Angela!
Hey Carly, I’m so happy you and your husband love the curry! I totally agree…it’s great as leftovers too. Thanks for your support!
I love this meal! I don’t have an IP so made on stovetop. Really easy and turned out amazing. I served on brown vermicelli noodles for a change from rice. I will make again for sure. Thanks for creating a great dinner idea
Hey Elaine, that’s a cool idea to serve the curry over noodles…I’m so glad the recipe was a hit!
I just made your instapot lentil squash dish. I really like it. I’m looking forward to more recipes.
Thank you
Hi Rose, I’m so happy you enjoyed the curry…I’d love to hear what you make next :)
This looks amazing, can’t wait to try it. A quick question about the red curry paste – is it spicy or flavourful? I’m a bit concerned about it being spicy and therefore hard for my kids to eat.
Hi April, Yes it’s spicy for sure. If you are unsure about it I would suggest decreasing the amount called for the first time you make it. Or you can probably stir it in gradually at the very end of cooking?
This recipe sounds great but I can’t deal with the spiciness at all which is why I never really do curries. But I was thinking I could probably moderate the heat by using curry powder rather than curry paste. I know it won’t be exactly the same without the characteristic heat but I love all the other flavors as well as a mild curry flavor. Since I’d also be doing it stovetop I’ll use fresh onions and garlic etc. and maybe grate in a touch of fresh ginger.
Hi Lin, You can absolutely reduce the curry paste if you’d like! I did try a version using curry powder and it wasn’t nearly as tasty as the curry paste version (still decent just not a “wow” factor)
I love curry and want to definitely try this recipe in my IP! I really like how you incorporated so many nutritious vegetables. Hey, I was wondering what type of countertop you have in your kitchen? I was thinking it looks like marble, but maybe granite. It looks so beautiful!
Hey Audrey, Thank you! Our countertops are called “Super White Granite”…I love them because they have a marble look, without quite as much fuss.
This was absolutely delicious and the whole family loved it!! Definitely going in to the monthly rotation of tasty dinners that are quick and weeknight friendly. And, I’m happy to report – this is my favorite thing so far that I’ve made in the IP! I’ve been struggling with it a bit – not with operating it…but liking anything that comes out of it! So thank you Angela!!
Hey Stef, I’m so happy your family loved the curry! :) And I totally know what you mean about not loving everything that comes out of it…it’s definitely a lot of trial and error (and it’s so easy to overcook things). I love being able to throw a recipe on and walk away, though…so great on those busy weeknights.
I just made this recipe in a crock pot/slow cooker and it was exceptional! It cooked it for about 2-2.5 hours on high, and I used an immersion blender to incorporate the kale and get a thicker consistency. Great recipe!
Hey Heather, I’m so glad this worked in a slow cooker! Thanks so much for sharing your timing too! So glad you enjoyed the recipe :)
This was fast enough to make while my 3 month old slept, so good that while reheating leftovers I was eating some of it cold out of the pot, AND got 5 stars from my meat obsessed husband.
Now that’s what I call a triple win, hah! So happy the curry was a hit, Clare :)
Hi, does this freeze well?
Hi Cecilia, I haven’t tried it yet, but I think it should freeze just fine!
Omg yessss I’m a new mama and would LOVE more instant pot recipes!!! I keep trying to find easy delicious ones that I can make for the week of meals.
I’ve made this twice in ten days— it’s that good! I chopped my cauliflower up lazily into rather small pieces and added 1/4-1/2 cup extra water to compensate for my full fat coconut milk and it came out perfectly stew-y and delicious!
Hey Jordan, I’m so happy you love the curry! I love that stewy texture too…so cozy. Thanks for sharing your tips!
I learned last night that an Instant Pot and a Crock Pot are not the same thing lol. After 3 hours of cooking – it still turned out great! It’s super tasty and EASY! :)
aww haha well I’m glad it still worked out! :)
This dish looks appetizing! I could already picture myself eating it just by looking at your photos. The recipe itself makes it easy to do, Angela. Thank you for sharing this!
So, this is EXCEPTIONAL, with the caveat that it did not work in my Instant Pot either time I tried, so I made it on the stovetop instead. Which is just as well, because I like it so much that next time I’ll make a double batch, which would almost certainly be too much volume for my 6qt IP.
This is already a favorite! Thanks.
Aww sorry it didn’t work in your IP Amanda! Did you get a burn notice? So glad you made it on the stovetop and loved it though!
I did get a burn notice both times. Somehow the lentils kept sinking and scorching. I may try it again using the nonstick insert I typically only use for oatmeal, but I find this easy enough to make on the stove that I won’t be too put out either way. Thanks again!
Thanks for letting me know Amanda! I’m so perplexed as to why it would happen for some machines and not others…it seems to be a common issue with Instant Pots. Hope that nonstick insert does the trick!
Hi Angela,
This recipe is incredible and the flavor is so satisfying! I made it on the stovetop and found that to be simple enough. I also love making the african peanut stew from your cookbook, and I hope you will tackle more stew/chili recipes in the future!!
Hi Alana, Thanks for your feedback…I’m happy you love this one (and the peanut stew) so much! They are both on regular rotation in my house over the fall and winter. :)
I wasn’t in a hurry, so I made the stove-top version. And in using my Creuset, I did saute a whole onion and 4 cloves of garlic, and some ginger–I’ve got to pack in as much nutrition for my high school girls as I can. But the big star ingredients like cauliflower, butternut squash, tomatoes, red chard, there was a ton of nutrition anyway! And one more thing I suggest doing if wanting to maintain more texture from the chard—pour a couple ladles full of curry over fresh chopped chard. Let it sit for 30 seconds. The heat from the curry is enough to wilt the chard underneath!
Thanks for your review Eva! Such a great tip about wilting greens too…I’ve done that before and it’s a handy trick!
Angela, this curry is perfection! It’s saucy, rich, flavorful and just delicious. I love how everything just gets thrown in the Instant Pot and then 5 minutes later, you’re good to go! I did use full-fat coconut milk, as it was what I had on hand. I took your advice and bought Thai Kitchen curry paste, which is lovely. I have been eating it for lunch these past two days over brown basmati rice with a dollop of homemade yogurt, a squirt of Siracha and a squeeze of lime – AMAZING! Thanks so much for this incredible recipe and your beautiful website.
Lisa that sounds amazing (your lunch idea) and I’m so glad you love this curry so much! It’s a handy recipe for those busy weeknights.
One question – I wondered how this would freeze? I have enough ingredients on hand to make another batch now, before they start to turn bad, but I don’t necessarily want to have it right away. Thoughts?
Hi Lisa! I think it should freeze just fine…I find soups, stews, and curries all tend to anyway. I’d love to hear how it goes :)
Made this a couple of nights ago, its amazing. Such a satisfying and simple meal! Let the instant pot do all the work :) Will definitely be making this again! I only had green curry paste, I used that and it worked out fine!
I’m so glad to hear the green curry paste worked! I can’t wait to try it. Thanks Lucy for your review!
I was very excited to see this recipe and got up this morning to make it before work. I ended up making a double batch (after cutting up the squash and , which will be great for work lunches. I did add about a half cup of water as it seemed a bit dry for the amount of lentils and I like a wet curry anyway!
I love Thai food and especially curries, and also love my Instant Pot! I used some nice red curry paste I brought back from Bangkok last year. I was in such a hurry though, I didn’t read the recipe all the way through and pressure cooked it for 20 minutes instead of 5 minutes! It didn’t kill it (but it’s very soft), and I will go for less next time. It is certainly delicious! I added half an onion and used fresh garlic paste since I had it. I think next time, I will add pineapple, which is quite a common variant for red curry (duck and pineapple is a standard). This has also made me think about other Thai curry variants that I will try – green, mussaman, yellow – just have to dream up some other ingredients! Thanks so much – it never occurred to me that a Thai curry would be so easy in the IP!
Hi Lisa, thank you so much for your detailed review! I love your tweaks!
Angela, my family and I loved this recipe!!! It worked perfectly for us, no sticking. I really hope that you do some more instant pot recipes!
I’m so glad it worked so well for you Claire!
This recipe is so good I crave it now! So easy to make, so delicious, and so good for you, too!
Hey Angela, this looks great! Can’t wait to try it. Do you think frozen vegetables would work for this or does it have to be fresh? Thanks!!
Hey Nat, My guess is that frozen veggies would get pretty mushy in the IP, so I would probably say fresh is your best bet unless you are up for some experimentation. :)
I made this recipe the first time and thought it was terrific and had no trouble. I tried it a second time and the lentils were scorched on the bottom and had to finish it on the stove. I tried a third time and again, the instant pot would not pressurize as the lentils were scorching on the bottom. Through some trial and error the method should be changed to mix all curry ingredient with the exception of kale and lentils. Lentils should be sprinkled on top and not mixed it. They should be pressed down into the liquid but not stirred. If they fall to the bottom they will scorch and the instant pot will not pressurize. Delicious recipe and with a little tweaking should always work.
Hi Pauline, Thank you so much for your feedback! I haven’t experienced burning before, but I think your idea is a great one and I’m going to try that out! If it works, I will certainly make an adjustment to the directions.
For what it’s worth, I made this the other night and my lentils scorched too! It was so delicious otherwise though, I’m determined to make it again. I’ll take the advice of the poster above and not mix the lentils in!
Hi Allene, Oh I’m sorry that happened! We did a test with pressing the lentils on top into the juices and it worked that way too. Hope you have better luck next time! :)
I made this recipe last night in my Instant Pot. I followed the recipe to a tee except that I doubled it. It was flavorful, smooth, but with a slight kick from the cayenne pepper. Everyone loved it and I will definitely make it again. Thank you!
Hi Carol, I’m so happy you all loved this one so much. Thanks so much for your review!
Just tried this in the Instant Pot and received the burn notice (I wish I had read the comments first), despite following the recipe exactly. We’ve received the burn notice once before and we were told it was likely because tomatoes were stirred into the dish (as opposed to just layered on the top). I wonder if that’s the culprit here too.
We’re now trying to salvage the dish by cooking it on the stovetop (it smells delicious).
Hi Danielle, I’m sorry to hear you got a burn notice! I just received this comment from Pauline the other day and can confirm that her method works:
“I made this recipe the first time and thought it was terrific and had no trouble. I tried it a second time and the lentils were scorched on the bottom and had to finish it on the stove. I tried a third time and again, the instant pot would not pressurize as the lentils were scorching on the bottom. Through some trial and error the method should be changed to mix all curry ingredient with the exception of kale and lentils. Lentils should be sprinkled on top and not mixed it. They should be pressed down into the liquid but not stirred. If they fall to the bottom they will scorch and the instant pot will not pressurize. Delicious recipe and with a little tweaking should always work.” So I may update the recipe directions even though I’ve never had a burn notice (and I’ve made this about 10-15 times…I think it could depend on the size and model of Instant Pot as it seems like only some readers are having issues with it. Anyway I hope this helps when you make it next time! :)
Thanks for sharing. Maybe I’ll try that method next time.
In case you’re interested/want to test your theory, I have a 6 qt.
This looks so good, my kind of recipe. Super simple, full of nutrition and looks delicious.
Can i substitute anything for curry paste?
Hey Chana, I’m sorry not that I know of! I tried a version with curry powder and I didn’t like it nearly as much.
I made this recipe in my Instant Pot and it turned out just perfect! Thank you!
So happy to hear that Eve! Thanks for reporting back :)
so YUMMY on a cold night this was the perfect hot satisfying flavorful meal! Thank you
Hi,
It didn’t work in our instant pot either. The lentils sank and we got the ‘burn’ message as well. Will try now transferring to our le creuset. I wonder why
Looks delicious!!
Definitely want to try it!!
LOVE this IP recipe !! I’ve made it twice and it was even better the second time around (probaby because I used the correct curry paste this time). The flavors really meld in such a short time. I proabably added a bit more liquid than was called for because I had added some extra squash and cauliflower and didn’t want it to burn. I also left it on warm for extra time as I prepared the kale…..quite yummy.
I made Jasmine rice in the IP while I was chopping the cauliflower and squash. Nice time saver. Dinner done!
Oh good call on making rice while you prep! Have you ever tried pot-in-pot cooking with the Instant Pot? I’m so intrigued!
If you were to put this in a slow cooker how long would you cook it for?