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)
Arrived home with my new 8quart instant pot and googled oh she glows instant pot- I was so happy st see this recipe from Angela! Everything I try if hers works-always and is super yummy!!
It was my first try in my instant pot and was perfectly delicious and easy to make.
Thank you Angela!! (Did you know that making beans from dry in your instant pot pressure cooker will give you way more vits and minerals? Yay!)
Holy ****!!! That’s amazing. This ticks all the boxes. Whole food healthy ingredients. Super fast and easy. And delicious!! My meat eating husband loved it. Thank you for an amazing recipe.
Made this tonight- exactly as the recipe stated. So easy and delicious!! Had to force myself to stop eating it. The only thing I might do differently is sauté some onion and garlic before adding all the ingredients, instead of using onion flakes and garlic powder. Thank you for this recipe!!
Dear Angela, I frequently make your lentil-chickpea curry from Oh she glows – elke dag (the Dutch edition:) I make it with the mango chutney and it is absolutely delicious. I’d like to make the recipe for a friend of mine who isn’t allowed any kind of pepper, so that rules out using the curry paste. Could I replace one tablespoon of paste with one teaspoon of currypowder to get similar results or would you have a different recommendation?
I made this for dinner tonight and the flavour is wonderful. I found that 5 mins at high pressure was a little much for the cauliflower & butternut though. Next time I will cut them in larger pieces, 2″ for cauliflower & 1.5″ for the butternut and try just 4 minutes at high pressure. Thanks for such an easy delicious meal to add to my recipe box!
I love this recipe and have made it several times. However, to those new to an instant pot I’m not sure I’d recommend this as a first try recipe since it is prone to ‘burn error’ if your lentils are too close to the bottom. I try hard to gently press them into the liquid but have gotten the error message many times. The recipe is so good that I keep coming back to it despite this but as a first recipe it might be frustrating. Just a though!
Late to the comment party but recently I’ve decided to really jump into cooking and eating in a “glow-worthy” fashion. I’ve been using many of your recipes for several years (love the app!) but am expanding even more. Made this today to start off 2020 and it was great! Cooked perfectly in my mini instant pot! Thank you so much for your wonderful real people recipes!!
I have never left a review for any recipe I have made but I just HAD to say something about how delicious this meal was to make. The flavor profile is amazing. I love the spicy kick and the consistency. I made it on the stove top and had no issues with the instructions. I made it and eat it over a bed of wild rice. Hmmm Hmm good! Next time I may throw some chickpeas and add a kick of ginger to the sauce.
I’ve made this many times, and it’s always delicious. Tonight, I went to make it and found that my red curry paste went bad. I had a new jar of green curry paste, so I used that, not sure if it would be a good substitute. I’m glad I did. I think I like it better with the green paste. The sweetness really blends well with the other ingredients.
This recipe was AMAZING! I am new to the instant pot and this was one of the first recipes I have made…and it was a success! I swapped out the butternut squash for sweet potatoes (just a taste preference) and it worked perfectly :) Definitely one of my favourites!
I really adored this, I’m not a vegetarian but decided to eat mainly vegetarian dishes and I really loved this one. It was wholesome and very tasty, I served it with brown rice and through in some organic black beans in the last five minutes. It was really lovely and having for leftovers tonight for dinner.
We make this curry ALL THE TIME. It’s fool proof. Love using defrosted from frozen cauliflower and squash for ease!
For those asking if an instant pot is worth it for vegetarian cooks- I make all my soups and stews in an instant pot. I just use the saute setting, then once everything is in close it, hit the soup button, and come back half an hour later. I’ve used it for almost all of the oh she glows soups! Works like a dream.
This recipe is amaaaazing! I did make a few changes though…I added extra red curry paste…which I actually wouldn’t recommend since it made it too spicy for me. But it was still amazing. I also added a little brown sugar – maybe 1/3 cup. I used brown basmati rice. I do believe this recipe will become a staple in my home. Using the Instant Pot made it a no-mess, easy dinner idea.
Tried in slow cook . 5 hours low. Perfect .
Turned out delicious! Thanks so much! Definitely will make again.
Does anyone know if this is freezable? I just made this and substituted chickpeas for the squash and it came out great..it made so much there’s no way I can eat it all in the next few days!
Made this recipe last night and it was super delicious. Kid approved!
Doing COVID-19 self-isolation and made this for the week, it was outstanding, thank you so much! Can’t wait to do it again!
OMG this is soooooo good! Easy too! Thank you for creating and sharing with us ?