Instant Pot Cauliflower Thai Curry
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 dont have one thoughfollow my directions in the tip below to make this curry on the stovetop instead. Its important to follow the Instant Pot directions carefully to avoid overcooking the veggies. This recipes directions steps 1 and 2 have been lightly edited as of January 10, 2018 to avoid some machines getting a burn notice.
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 dont have one thoughfollow my directions in the tip below to make this curry on the stovetop instead. Its important to follow the Instant Pot directions carefully to avoid overcooking the veggies. This recipes directions steps 1 and 2 have been lightly edited as of January 10, 2018 to avoid some machines getting a burn notice.
- 1/4 teaspoon cayenne pepper
- 1 can light coconut milk
- 1 tablespoon (15 ml) extra-virgin olive oil
- fresh lime juice
- 1 can diced tomatoes with juices*
- 2 cups (260 g) chopped cauliflower florets (1-inch piece
- 2 cups (340 g) peeled and cubed (3/4-inch) butternut squ
- 2 tablespoons (30 ml) red curry paste**
- 1 teaspoon (7.5 ml) dried flaked onion***
- 1/2 teaspoon (2.5 ml) garlic powder
- 3/4 teaspoon fine sea salt or to taste
- 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
- cooked jasmine rice or grain of choice
- fresh chopped cilantro leaves
- Carbohydrate 6.02956384989812 g
- Cholesterol 0 mg
- Fat 21.7430481749992 g
- Fiber 0.968305038110915 g
- Protein 2.74665044999492 g
- Saturated Fat 19.1529293999999 g
- Serving Size 1 1 1/2 cups (1.3 L) or 4 serving (181g)
- Sodium 365.930504999976 mg
- Sugar 5.0612588117872 g
- Trans Fat 1.33766393749963 g
- Calories 214 calories
Step-by-step
- 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 youll 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.
- Youll 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 wont 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.
Instant Pot Cauliflower Thai Curry: A Weeknight Delight
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Between juggling work deadlines, school pick-ups, and extracurricular activities, the last thing I want to do when I get home is spend hours in the kitchen. That's why I've fallen head over heels for my Instant Pot. This amazing appliance has become my secret weapon for whipping up quick, flavorful meals that the whole family enjoys, and this Instant Pot Cauliflower Thai Curry is a prime example.
This recipe isn't just about speed; it's about capturing the vibrant, aromatic essence of Thai cuisine without the hours of simmering and stirring. The Instant Pot perfectly cooks the cauliflower, butternut squash, and red lentils, creating a creamy, comforting curry that's bursting with flavour. The addition of coconut milk lends a rich texture, while the red curry paste provides a delightful kick of spice. It's a dish that perfectly balances creamy richness and spicy warmth, and the subtle sweetness from the butternut squash adds another layer of deliciousness.
One of the things I love most about this recipe is its versatility. Feel free to adapt it to your own taste. Want more heat? Add a little extra cayenne pepper. Prefer a milder curry? Reduce the amount of red curry paste. Don't have kale or chard on hand? Spinach or even a handful of fresh peas would work wonderfully. The beauty of this recipe is that it's incredibly adaptable to whatever ingredients you have on hand. This flexibility is a lifesaver on those nights when my grocery shopping hasn’t quite gone to plan.
Beyond its adaptability, this recipe also represents the heart of home cooking for me. It's about creating a comforting, nourishing meal that brings my family together. The aroma of the curry simmering fills the house with a sense of warmth and welcome, a feeling that’s priceless in our busy lives. It's a reminder that even amidst the chaos of a hectic schedule, we can still find time to savor simple pleasures and nourish our bodies and souls.
This Instant Pot Cauliflower Thai Curry is far more than just a quick weeknight dinner; it’s a testament to the power of efficient cooking without sacrificing flavour or nutrition. It's a dish that’s as satisfying as it is convenient, a perfect blend of ease and deliciousness that keeps me coming back for more. I often serve it with a simple side of steamed jasmine rice or quinoa, allowing the delicate flavors of the curry to shine through. Sometimes, I add a sprinkle of toasted sesame seeds for a bit of extra crunch and visual appeal.
So, whether you're a busy professional, a stay-at-home parent, or simply someone who appreciates a delicious and effortless meal, give this Instant Pot Cauliflower Thai Curry a try. It's the perfect solution for those nights when you crave a flavorful and healthy meal but don't have a lot of time to spend in the kitchen. Trust me, once you taste it, it will quickly become a staple in your weekly meal rotation.
The wonderful thing about this recipe is its versatility. You can easily adjust the level of spiciness to your liking, add different vegetables, or even substitute the coconut milk with another type of milk for a different flavor profile. Don’t be afraid to experiment and make it your own! The combination of creamy coconut milk, tender cauliflower, and aromatic spices creates a truly unforgettable culinary experience. It’s a dish that’s both comforting and exciting, a perfect harmony of flavors and textures that will leave you wanting more.
I encourage you to try this recipe and share your experience with me. I’d love to hear your feedback and any modifications you might make. Happy cooking!
