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)
Recently came across your site from a friends recommendation. Love this recipe and how easy it was! But I’m the only one in may family that will eat it. Will it turn out okay if I freeze some for later?
Hey Robin, So glad you found my blog :) Yes this curry should freeze fine…I find most curries/soups/stews freeze great! Thanks for trying it out and for your review!
Can I freeze the caulflower butter nut squash dish?
Hi Heather, Yes you can freeze it…hope you enjoy! I’d love to hear how it goes
I made this with two yukon gold potatoes and two sweet potatoes as I did not have cauliflower. I added a half-cup of water so I wouldn’t get the burn message. Added spinach to finish and it came out well—stew-like consistency and delicious. Will definitely make this again. Five stars!!
I made this tonight – the flavors were really very good and I liked the heat from the cayenne. It was a little soft for my liking (I’m a big texture person) – but that may just be an IP thing. I may reduce the cooking time or add something crunchy on top next time. Thanks and keep the IP recipes coming!
Hi Angela, Do you think I could use a can of tomato sauce instead of the diced tomatoes?
Hey Raquel, Oh that’s a good question..I’m sorry I can’t say for sure as the Instant Pot can be temperamental at times with liquid ratios. If you try anything I’d love to hear how it goes!
This was one of the best instant pot curry dishes I have made. A must try.
This was fantastic! I used frozen diced butternut squash and it worked out fine. All your dishes have so much flavor – can’t wait for your next cookbook :)
This recipe is PERFECT and got me through the cold winter months. I found myself going back to this recipe every couple weeks since it’s so delicious and hearty. Thanks so much for sharing this recipe Angela. I’m looking forward to more Instant Pot recipes from you.
This recipe was bomb dot com! My girlfriend was back for seconds, she’s not a huge fan of asian cuisine..
I found that my InstantPot did not seal with this recipe. Could it be that there was not enough liquid? My seal was on properly so I wonder if the time was not enough?
My husband is allergic to lentils. If I used tofu as a sub, how much and what firmness would you suggest? Love your recipes!
Another fabulous recipe! I never go wrong with any of your recipes. I appreciate that your vegan recipes only skimp on the dairy and meat and NEVER on FLAVOR! Love the instapot recipe. Would love to see more instapot friendly recipes!
Hi There! Is it possible to cook this in a slow cooker, and if anyone has tried, how long should I cook it for?
I just started using a pressure cooker this Spring. I bought one a few years ago but it looked so complicated and I was so afraid of using it that I gave it away. Plus it was so big and heavy. QVC had a little 2 qt. electric pressure cooker so I decided to give that a try (I am retired now and live alone so it was a good size for me). I love it so much and use it almost daily. So I bought a bigger one for things that are too big for my small one. The small one has replaced my rice cooker and the big one also has a slow cooker feature like the Instant Pot (basically it’s the same thing). I made my first ever from scratch hummus (in the pressure cooker from dry beans and no soak). I was amazing. Pasta is PERFECT in 6 mins. Just plain beans are so much better – flavor of whatever you use gets infused in the bean and they are cooked perfectly from dry. I just used some vege broth and they were fantastic. I am still experimenting but am loving it. My small one is my favorite but I need the bigger one sometimes and it’s good too (I like it just not in love with it as much as the little one).
This was excellent. Thanks for sharing. It will be a regular at our house.
I made this tonight for dinner and it was the first meal that I cooked in my InstaPot. My husband loved it and we have a lot left over for lunches this week. The only thing that I did different was I added half a can of the light coconut milk vs the full 14 oz can. I just added more water to balance the recipe out. I liked my meal with lots of cilantro on top and a fresh squeeze of lime…delish!
Absolutely one of our favourite! Such a great dish. We double it and have it for lunches. We also dehydrate it and use it for backpacking trips. Such a treat to have it either after a long day of hiking.
This dish was delicious! The only change I made was to serve it over spaghetti squash instead of rice.
I love your recipes but unfortunately, this one did not work in the Instant Pot even with the directions above. It repeatedly gave me the ‘burn’ notice, so I had to open it and add more water, but it still kept giving me ‘burn’. I eventually transferred it all to the stove top and finished it, but then had to simmer for a long time to get some of the liquid off. Ended up being a lot of work!
This came out delicious! Would love to see more instant pot/pressure cooker receipes. Thank you!