Delicious Instant Pot Cauliflower Curry: Quick and Creamy Comfort Food

Discover how to make a cozy and flavorful Instant Pot Cauliflower Curry with this easy step-by-step guide. Featuring tender cauliflower, butternut squash, and red lentils in a rich coconut-red curry sauce,

alkasingh alkasingh
Sep 1, 2024 - 14:23
0 10
Prep Time 14 min
Cook Time 12 min
Serving 13
Difficulty Intermediate

How to Make Delicious Instant Pot Cauliflower Curry: A Step-by-Step Guide

Are you ready to transform your weeknight dinners with a dish that's both incredibly easy and packed with flavor? This Instant Pot Cauliflower Curry is a true game-changer. With tender cauliflower, butternut squash, and red lentils bathed in a creamy, coconut-red curry sauce, it's not only a breeze to prepare but also a cozy delight for any meal. Let’s dive into how to make this scrumptious curry step-by-step!

Looking for a quick and comforting meal that’s both healthy and delicious? This Instant Pot Cauliflower Curry is the perfect solution. Featuring tender cauliflower, sweet butternut squash, and hearty red lentils, all enveloped in a creamy coconut-red curry sauce, this recipe is as easy as it is satisfying. 

Instructions

1. Prepare Your Ingredients

Start by prepping your ingredients. Chop the cauliflower into bite-sized florets, peel and dice the butternut squash, and rinse the red lentils. Having everything ready to go will make the cooking process smooth and efficient.

2. Sauté Aromatics (Optional)

For an added depth of flavor, you can sauté the aromatics. Heat the vegetable oil in the Instant Pot on the "Sauté" setting. Add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic, ground ginger, ground coriander, and ground turmeric. Cook for an additional 1-2 minutes until fragrant.

3. Add Curry Paste and Veggies

Next, add the red curry paste to the pot and stir to combine with the aromatics. Cook for about 1 minute, allowing the paste to release its flavors. Then, add the chopped cauliflower, diced butternut squash, and rinsed red lentils. Stir everything together to coat the vegetables with the curry paste.

4. Pour in Coconut Milk and Seasonings

Pour the coconut milk into the Instant Pot and stir to combine with the vegetables. Season with salt, black pepper, and soy sauce (or tamari). Mix well to ensure that all the ingredients are evenly distributed.

5. Cook Under Pressure

Seal the Instant Pot lid and set the valve to the "Sealing" position. Cook on high pressure for 5 minutes. Once the cooking time is complete, carefully perform a quick release of the pressure by turning the valve to "Venting."

6. Finish and Adjust Flavors

Open the lid and stir the curry. Check the consistency; if you prefer a thicker sauce, you can use the "Sauté" function to simmer and reduce the sauce for a few minutes. Adjust the seasoning as needed, and finish with a squeeze of fresh lime juice for added brightness.

7. Serve and Enjoy

Serve your Instant Pot Cauliflower Curry over a bed of steamy rice or with warm naan. Garnish with fresh cilantro if desired, and enjoy the rich, creamy flavors of this comforting dish.

Variations and Tips

  • Spice Level: Adjust the amount of red curry paste to control the heat. Add a pinch of cayenne pepper if you like it spicier.
  • Vegetable Options: Feel free to swap out the cauliflower and butternut squash with other vegetables like bell peppers, peas, or sweet potatoes.
  • Protein Additions: For a protein boost, consider adding tofu or chicken. If using tofu, add it in the last 5 minutes of cooking.
  • Frozen Veggies: You can use frozen cauliflower and butternut squash if fresh is not available. Just be sure to adjust cooking times slightly.

This Instant Pot Cauliflower Curry is a perfect addition to your fall and winter meal rotation. It’s packed with nourishing ingredients, easy to make, and incredibly satisfying. Whether you're looking for a quick weeknight dinner or a comforting dish to enjoy with friends and family, this curry delivers on all fronts.

Featured Comment: "Dinner winner! This is such a great Instant Pot recipe. It’s delicious for the whole family, which is such a win. Thank you!" - Kristen Johnson

Enjoy cooking, and don't forget to savor every bite of this cozy curry!

Ingredients

  • 1 head cauliflower, chopped into florets
  • 1 cup butternut squash, peeled and diced
  • 1/2 cup red lentils, rinsed
  • 1 can (14 oz) coconut milk
  • 2-3 tablespoons red curry paste
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 tablespoon soy sauce
  • 1 lime, juiced
  • Fresh cilantro, for garnish (optional)
  • Cooked rice or naan, for serving

Nutritional Information

  • Calories: 320
  • Total Fat: 18g
  • Saturated Fat: 10g
  • Cholesterol: 0mg
  • Sodium: 550mg
  • Total Carbohydrates: 34g
  • Dietary Fiber: 7g
  • Sugars: 8g
  • Protein: 8g
  • Vitamin A: 25% of Daily Value (DV)
  • Vitamin C: 60% of DV
  • Calcium: 8% of DV
  • Iron: 20% of DV

Directions

Ingredients:

  • 1 head cauliflower, chopped into florets
  • 1 cup butternut squash, peeled and diced
  • 1/2 cup red lentils, rinsed
  • 1 can (14 oz) coconut milk
  • 2-3 tablespoons red curry paste (adjust for spice preference)
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 tablespoon soy sauce (or tamari for gluten-free option)
  • 1 lime, juiced
  • Fresh cilantro, for garnish (optional)
  • Cooked rice or naan, for serving

Step 1: Prepare Ingredients

  1. Chop Vegetables: Begin by chopping the cauliflower into bite-sized florets. Peel and dice the butternut squash. Rinse the red lentils under cold water to remove any excess starch.

  2. Gather Ingredients: Measure out the coconut milk, red curry paste, and other spices. Have all ingredients within reach to streamline the cooking process.

Step 2: Sauté Aromatics (Optional)

  1. Heat Oil: Set the Instant Pot to the "Sauté" mode and add 1 tablespoon of vegetable oil. Allow the oil to heat up for about 1 minute.

  2. Cook Onion: Add the chopped onion to the pot and sauté until it becomes translucent, about 3-4 minutes.

  3. Add Garlic and Spices: Stir in the minced garlic, ground ginger, ground coriander, and ground turmeric. Cook for an additional 1-2 minutes, until fragrant.

Step 3: Incorporate Curry Paste and Vegetables

  1. Add Curry Paste: Stir in the red curry paste with the sautéed aromatics. Cook for about 1 minute to let the flavors meld.

  2. Add Vegetables: Add the chopped cauliflower, diced butternut squash, and rinsed red lentils. Mix well to coat the vegetables with the curry paste.

Step 4: Add Coconut Milk and Seasonings

  1. Pour in Coconut Milk: Add the entire can of coconut milk to the Instant Pot. Stir to combine with the vegetables and curry paste.

  2. Season: Add salt, black pepper, and soy sauce (or tamari). Mix well to distribute the seasonings evenly.

Step 5: Pressure Cook

  1. Seal the Instant Pot: Close the Instant Pot lid and ensure the valve is set to "Sealing."

  2. Cook Under Pressure: Set the Instant Pot to high pressure and cook for 5 minutes.

  3. Quick Release: Once cooking is complete, carefully perform a quick release by turning the valve to "Venting" to release the steam.

Step 6: Final Adjustments

  1. Stir and Check Consistency: Open the lid and stir the curry. Check the consistency. If you prefer a thicker sauce, you can use the "Sauté" function to simmer and reduce the sauce for a few minutes.

  2. Adjust Flavors: Taste the curry and adjust seasoning if needed. Add a squeeze of fresh lime juice to brighten the flavors.

Step 7: Serve

  1. Prepare to Serve: Spoon the Instant Pot Cauliflower Curry over a bed of cooked rice or alongside warm naan.

  2. Garnish: Garnish with fresh cilantro if desired.

  3. Enjoy: Serve immediately and enjoy the creamy, spicy, and comforting flavors!

Tips and Variations:

  • Adjust Spice Level: Modify the amount of red curry paste to suit your taste. For extra heat, add a pinch of cayenne pepper or hot sauce.
  • Vegetable Variations: Feel free to use other vegetables such as bell peppers, peas, or sweet potatoes.
  • Protein Additions: Add tofu or chicken for a protein boost. If adding tofu, stir it in during the last 5 minutes of cooking.
  • Freezing: This curry can be frozen for up to 3 months. Freeze uncooked or cooked, and reheat thoroughly before serving.

This Instant Pot Cauliflower Curry is not only a flavorful and nutritious meal but also an easy one-pot wonder that’s perfect for busy weeknights or cozy weekends. Enjoy cooking and savor every bite of this delightful curry!

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