Instant Pot Cauliflower Curry! Tender cauliflower, butternut squash, and red lentils cooked in a coconut-creamy red curry sauce and poured over a mini-mountain of steamy rice. YUM.

Ingredients

6 serv.

half of an onion, diced0.5
cloves garlic, minced↗3
cauliflower, cut into florets↗2 cup
squash, cut into cubes↗2 cup
red lentils↗0.5 cup
red curry paste↗2 tablespoon
turmeric↗1 teaspoon
can diced tomatoes14 ounce
can coconut milk↗1
water↗1 cup
kosher salt↗1.5 teaspoon

Step-by-step instructions

1
Place all ingredients in the Instant Pot. Cook on high pressure for 5 minutes. Immediately release the pressure to prevent overcooking the veggies.
2
Stir and season with more salt, or something spicy if you want. Give it a few minutes to cool and thicken slightly. Serve with rice. The end! It’s SO GOOD.

Source: pinchofyum.com

Original recipe ↗

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