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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.
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![Instant Pot Cauliflower Thai Curry](https://ohsheglows.com/gs_images/2018/09/Instant-Pot-Cauliflower-and-Butternut-Curry-00692-6-1-768x768.jpg)
Instant Pot Cauliflower Thai Curry
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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
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Great recipe! I was a bit worried because I used green curry paste instead of red, but it was still delicious ?
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!