Curry in a Hurry: Your Instant Pot Guide to Flavorful Cauliflower
Is there anything more satisfying than a warm, flavorful bowl of curry on a chilly evening? What if I told you that you could achieve that comfort food experience in a matter of minutes, with minimal effort? Enter the Instant Pot, your new best friend for quick, healthy, and delicious meals.
This recipe for Instant Pot Cauliflower Curry is a game-changer. It’s packed with tender cauliflower, sweet butternut squash, and hearty red lentils, all swimming in a creamy, coconut-infused red curry sauce. This isn't just a meal; it's a hug in a bowl!
Why You'll Love This Recipe:
- Quick and Easy: Ready in just 15 minutes, making it perfect for busy weeknights.
- Healthy and Nutritious: Full of vegetables, plant-based protein, and naturally gluten-free and dairy-free.
- Incredibly Flavorful: The combination of red curry paste, coconut milk, and turmeric creates a rich and aromatic taste.
- Versatile: Easily customizable with your favorite veggies or proteins, plus adjustable spice level.
- Make-Ahead Friendly: Great for meal prep and leftovers, or even freezing for later use. You can freeze it raw, and cook from frozen!
Getting Started:
This recipe is so simple, that you practically just dump everything into the instant pot. Start with some onion and garlic to build the flavor, then add cauliflower, butternut squash, and red lentils. Add the curry paste, a bit of turmeric, some diced tomatoes, coconut milk, water, and a pinch of salt. Give it a good stir, set the Instant Pot to high pressure for just five minutes, and that’s it! Don't forget to quickly release the pressure to preserve the texture of your vegetables.
Endless Possibilities
One of the best things about this recipe is that it’s so easy to adapt to what you have on hand:
- Serve it Your Way: Enjoy over rice, with naan, or simply as a hearty stew.
- Spice it Up: Add hot sauce or cayenne to customize heat level. Kids might prefer it mild, while adults may want an extra kick!
- Add Aromatics: Try sautéing the onions and garlic first for a deeper flavor.
- Fresh vs Frozen: You can use either fresh or frozen cauliflower and squash. If using frozen reduce cook time by one minute.
- Boost it with Extras: Add fresh ginger, basil, or lime juice for an extra burst of flavor. Throw in some spinach or kale after cooking for added greens.
- Protein Power: Add tofu or chicken if you’re looking to add protein.
- Cook it on the Stovetop: If you don't have an instant pot, you can easily cook this on the stovetop. Just saute your aromatics first, then add everything else and let it simmer until the vegetables are tender.
Ready to Make Some Magic?
This recipe is more than just a meal; it's a starting point for your culinary adventures. With its flexibility, you'll find that it is a great way to use up vegetables and create a dish that everyone will enjoy.
Don't forget to share your creations. We'd love to see how your version of this curry turns out!
Recipe Card
Yields: 6 servings Prep time: 10 minutes Cook time: 5 minutes
Ingredients:
- 1/2 onion, diced
- 3 cloves garlic, minced
- 2 cups cauliflower florets
- 2 cups butternut squash, cubed
- 1/2 cup red lentils
- 2 tablespoons red curry paste
- 1 teaspoon turmeric (optional)
- 1 can (14oz) diced tomatoes
- 1 can (14oz) coconut milk
- 1 cup water
- 1 1/2 teaspoons kosher salt
Instructions:
- Place all ingredients in the Instant Pot.
- Cook on high pressure for 5 minutes.
- Immediately release the pressure.
- Stir and season with more salt or something spicy if desired.
- Serve with rice and enjoy!
Notes:
- Vegetables will slightly break down creating a semi-pureed texture.
- Reduce the cooking time to 4 minutes if using frozen vegetables.
- For stovetop cooking: Saute onion and garlic in olive oil, then add remaining ingredients and simmer until vegetables are tender.