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
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)
I really like everything what include curry mmmm. I Made this yesterday, 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!
Would this freeze well?
Hi Carol, I do think this should freeze well…I find other curries do so I can’t see why this wouldn’t! I’d love to hear how it goes.
This recipe is really delicious and healthful. Very easy to make. Going to try it tonight.
I’m not getting it to work in the InstantPot either. :-( I do not get a BURN notice, but it doesn’t come to pressure in mine. I have the Duo, 6 qt. I am wondering if it is too thick? I just finish it with the saute feature until the squash is tender and then add the greens.
Hey Leslie, A couple blog readers have mentioned that when they put the lentils on top (and gently pressed them down) rather than stirring everything together, they didn’t get a burn notice. I wonder if that would work for you too? So sorry that happened!
So easy and delicious. Will definitely be making this again. Even my meat loving husband had seconds.
I’m so glad it was a hit Julie!
Anyone have a suggestion of how long to set manual pressure for if I double the recipe?
I will be making this recipe soon. Just for your info, for cooking in the IP you need to have available liquid in the insert. That means you should never stir your ingredients in but layer them. When the dish is cooked you can stir. So make sure you see that liquid and not a “sauce” before you start cooking. The liquid is what allows the steam to form to create the pressure. It the liquid is stirred into the sauce it is not available for creating pressure and you will get the burn.
With regards to cooking rice: Cook the rice Pot-in-Pot. I usually cook my brown basmati rice for about 25 min, then natural release and take the “pot” out of the insert after about 25 min at which time you can wrap it in a towel to keep warm while you make the curry in the IP without having had to wash out your insert. I have knitted a cozy for my rice pot to keep it warm. This way of cooking makes it easy to create a whole meal without a lot of clean up and is easy to plan ahead as you can cook your rice ahead of time and keep it warm. Great way to cook for when you have dinner guests coming over. I looks like you have slaved over dinner all day and it only took you minutes :)
Hey Kitty, Sounds like you are an IP pro! Thanks so much for sharing all of these great tips. :) That’s really interesting about the layering.
I’m sorry to say that I am unhappy with this recipe, at least in terms of how to cook it. I have tried to make it 3 times now in my instant pot, which I use often throughout the week. The first time I attempted the recipe, my instant pot didn’t come to pressure but then did during my second attempt the same evening. The second time I tried the recipe out, my instant pot never came to pressure through 3 failed attempts. By the third time it was technically cooked due to the heat of the instant pot. I researched why this was happening and others from instant pot forums suggested adding water. The third time I tried this recipe, I added 3/4 cup of water and STILL my instant pot never came to pressure. I have had to end up cooking this on the stove and now. I did give the recipe a couple of stars because it does taste super good! I am just disappointed that every time I try to use the appliance as instructed in this recipe that my dinner is late because it won’t ever come to pressure.
Hey Megan, Oh I’m so sorry to hear that you had trouble with it coming to pressure! Thanks so much for your feedback. I have heard from some blog readers that putting the lentils on top and pressing them into the liquid worked for them (rather than stirring). If you give it another shot I’d love to hear how it goes! I’m so glad you enjoyed the flavour anyway.
This is a great recipe but it didn’t work in my Instant Pot either. (so only 4 stars) I have the 6qt Lux. Cooked manual for 5 minutes and the squash hardly cooked. I put in for 5 more min and then the lentils burned. I ended up finishing this on the stove top in a heavy dutch oven. It’s super tasty! Instead of kale I added flat cut Italian green beans and red bell pepper. I also mixed in some roasted eggplant I had in the fridge. All around great curry!
Made this on the stove top today – trying to clean up our diets after a long and fun holiday. This is an exceptional meal. Gave it a little mash at the end to thicken it up. The lime squeeze ties it all together. And the chewy texture is very satisfying. Thanks for this. :)
Hey Erika, Oh I’m so glad it was such a hit! Thanks for much for your feedback :)
This looks so delicious! Which size Instant Pot was this recipe made for? I live alone in a tiny place and got the Mini, which I sort of regret because I’m useless at math and proportions and have barely used it because I’m not sure how to adjust recipes. Anyone else made this for a Mini or know how to adjust? ?
Hey Hayley, I have the 6 quart :) I’m sorry I haven’t used the mini size before so I’m not sure whether you’d have to scale this one down a bit. Does anyone know?
I’ve just tried this recipe with the Lux Mini, using Angela’s original amounts. Got the burn message, but it may have been because I stirred everything together – it was the lentils that were stuck on the bottom of the pot. I’m going to finish it on the stove, because it smells terrific. Next time I’ll probably just use chick peas, and press, not stir, and maybe add a little water on the bottom. Love every single recipe of yours, Angela – thanks!
Hey Lyn, I heard from another reader that when she put the lentils on top and gently pressed them into the liquid she didnt get the burn notice so I think you are right that the lentils are causing it. I hope this technique works for you! :)
Looks delicious and I just received my Instant Pot so I think this may be my first recipe. My boyfriend hates lentils (so sad) is there a good substitute for lentils in this? Thanks!
Hi Hayley, Oh good question! I haven’t tried anything besides red lentils in this recipe so I can’t say for sure. Instant Pots can be a bit finicky so it would likely take a little experimentation. If you try anything I would love to hear how it goes!
Oh my. This is incredible. I made it as written on the stovetop. My husband, who always has his vegan meals with a side of meat, ate it sans meat and went back for seconds (and thirds)!
Thank you for this recipe! It was full of flavour and just the right spice level. Used yam since the store was out of butternut squash and I had green curry paste already…turned out delish. Got the burn message so had to stir it…..next time i would probably just put it last and not stir so they don’t sink to the bottom.
Hi Fiona, I heard from another blog reader that when she layered the red lentils on top and gently pressed them into the liquid (rather than stirring) she didn’t get the burn notice. I hope this helps you too!
Omg this was delicious, and looked exactly like the photo. I substituted a drained tin of chickpeas instead of lentils, and it worked well. Definitely four good sized serves.. Thank you!
Hey Chrissy, I’m so glad it worked out so well for you! Thanks for your review :)
I ended up doing this on the stove as well. Dang Instant Pot burn notice! I doubled the recipe but now realize I shouldn’t have doubled the curry paste. I had bought a fresh pack and it was POTENT! I am not a vegan so I did use some heavy cream to mask the spiciness, but even our 1 year old gobbled this down :)
Hey Laura, I just revised the directions to place the red lentils on top and gently pressing them into the liquid (rather than stirring in). While my tester and I never had a burn notice when stirring in, I have heard from a blog reader that this method fixed the burn notice she was getting. Hope this works for you too! And I’m glad your 1 year old loved it too :)
I made this for the first time tonight and it is amazing! I have a Pressure King Pro and i put it onto warm setting and let the ingredients heat up before I put the lid on and brought it to pressure. I am not sure what the different setting on mine are in terms of pressure but I put it on pasta setting for 8 minutes and it was perfect and didn’t catch so I am not sure if heating it up first prevented the lentils from sticking maybe?
I also get the burn notice with this recipe. It might need more liquid?? Let me know if and when you work out the kinks. I have followed your recipes for years and now reallly really love my insta pot. This is the first time I’ve gotten this message
Hey Rachel, I’ve heard from another reader that she stopped getting the burn notice when they put the lentils on top and gently pressed them into the liquid (rather than stirring)…maybe that would work for you too? I’m sorry that happened to you! Oh and thank you for your super kind words about my recipes :)
Amazing coconut curry! Even my six and eight year olds cleaned their plates! Thank you! I used my slow cooker for this recipe and it worked beautifully!! I prepped the veg and soaked the lentils the day before so all I had to do was open a couple cans, stir in the seasoning, drain and add the lentils,set, and get out the door for the school run and work. I set it to low for 8 hours. I mixed in some spinach right before serving with rice, and voila! So yum!
Hey Carly, Thank you so much for sharing how you made it in the slow cooker! I’m sure this will help so many readers who are wondering. So happy you love it so much too :)
I have made this with the exception of using the lentils and also used the cauliflower rice which made it a one pot meal. I then added chicken for protein was excellent. FYI this was my first instant pot meal and it is now a weekly staple.
Hey Donna, Thanks for sharing your recipe tweaks! I’m so glad it’s a weekly staple now :)