Name: Instant Pot Red Curry Vegetables
Prep time: 15 min
Cook time: 5 min
Total time: 30 min
Ingredients: 1 small Sweet Onion, (diced); 2 ½ cups Chopped Cauliflower Florets; 2 ½ cups Cubed Sweet Potato ((or Butternut Squash)); ½ cup *Red Lentils, (rinsed); 1 (13 oz) can Coconut Milk; 1 (14 oz) can Diced Tomatoes, (with juice); 3 Tablespoons Red Curry Paste ((less if you have a spicy one)); 1 cup Water, (divided in half); 3-4 lg cloves Garlic, (pressed or grated); 1 Tablespoon Grated Fresh Ginger ((or 1 ¼ teaspoons Ginger Powder)); 2 teaspoons Soy Sauce, (low sodium); 1 teaspoon Turmeric; 2 teaspoons Brown Sugar ((optional)); 1 bunch Kale ((optional) ribs removed, leafy part only); Fresh Lime juice; Fresh Cilantro Leaves

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Instant Pot Red Curry Vegetables is a super flavorful mild Thai curry that also happens to be vegan. This is a simple, healthy Instant Pot Dump and Start recipe that we just love! This pressure cooker red curry vegetables recipe makes a nice lunch or dinner. It is very versatile, so you can change it up with different veggies.

Pressure Cooker Red Curry Vegetables with rice in grey bowl

Instant Pot Red Curry Vegetables

Even if you are not looking specifically for a healthy meal, it doesn't hurt to try one! This pressure cooker vegetable curry is simple and so good. The spice is mild, unless you add more, and it is very filling.

I like to add some vegetarian options to my library of comfort food recipes. It is nice to have a simple, flavorful, healthy meal that lets you appreciate the vegetables that are in it.

This pressure cooker red curry recipe happens to be vegan, and it is total comfort food!

There are many types of curries. This is a Thai red curry recipe. It is not spicy unless the red curry paste you use is a spicy one. I like to use Thai Kitchen® brand.

You can kick up the heat by adding cayenne pepper, jalapeños, thai chiles, or a spicy red curry paste.

A few tips for a delicious vegetable red curry

• Use good coconut milk that tastes like coconut. Some don't and they are too bland for this dish.
• If you don't have or like sweet potatoes, use butternut squash or other squash. Carrots are also good in it.
• Add the brown sugar after cooking in case it doesn't need it. I use 2 tsp maximum. The squeeze of fresh lime juice at the end balances it out perfectly.
• Be sure to use Red Lentils. The other varieties won't cook in the short amount of time. The red lentils will break down and make this curry have a stew-like consistency.
• In place of kale you can use fresh baby spinach, if you are adding greens.
• If you want meat in it, add some uncooked shrimp or cubed chicken before cooking, or stir in cooked meat after pressure cooking.

The curry will look thin at first. After stirring, and letting it cool a bit before serving, it will thicken up and be a perfectly stew-like.

This is a great meal plan / meal prep recipe as it makes 6 to 8 servings, and is so nice for a healthy lunch.

This Instant Pot vegetable curry recipe is wonderful over rice, potatoes, or even gnocchi! It is also delicious on its own as a stew.

Instant Pot Veggie Tortilla Pie
Instant Pot Carrot Soup
Instant Pot Quinoa Taco Bowls
Instant Pot Cabbage Side Dish

If you made this delicious pressure cooker Red Curry Vegetables recipe, please leave a comment with a star rating below. I'd like to know how you liked it!

5 from 10 votes

Instant Pot Red Curry Vegetables

Prep Time

15 mins

Cook Time

5 mins

Resting

10 mins

Total Time

30 mins

Instant Pot Red Curry Vegetables is a delicious, easy, and healthy recipe.

Course: Dinner, Lunch

Cuisine: Thai

Keyword: pressure cooker vegetable curry recipe

Servings: 6

Calories: 294 kcal

Author: Sandy Clifton

Ingredients

1 small Sweet Onion, diced
2 ½ cups Chopped Cauliflower Florets
2 ½ cups Cubed Sweet Potato (or Butternut Squash)
½ cup *Red Lentils, rinsed
1 (13 oz) can Coconut Milk
1 (14 oz) can Diced Tomatoes, with juice

Sauce

3 Tablespoons Red Curry Paste (less if you have a spicy one)
1 cup Water, divided in half
3-4 lg cloves Garlic, pressed or grated
1 Tablespoon Grated Fresh Ginger (or 1 ¼ teaspoons Ginger Powder)
2 teaspoons Soy Sauce, low sodium
1 teaspoon Turmeric

To Finish

2 teaspoons Brown Sugar (optional)
1 bunch Kale (optional) ribs removed, leafy part only

Garnish

Fresh Lime juice
Fresh Cilantro Leaves

Instructions

Add onion, cauliflower, sweet potato, red lentils, ½ cup of the water, coconut milk, and diced tomatoes to the pot. Do not stir.
In a bowl, mix together the red curry paste, remaining ½ cup of water, garlic, ginger, soy sauce, and turmeric. Pour it over the vegetables in the pot. Do not stir.
Close the lid and set the steam release knob to the Sealing position.
Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes. High Pressure. The pot will take several minutes to come to pressure.
When the cook cycle has finished, immediately turn the steam release knob to the Venting position to Quick Release the steam/pressure.
When the pin in the lid drops back down, open the lid.
Stir the curry and taste. Add optional brown sugar if desired.
Add the kale, if using, and stir it in. Let the pot sit for a few minutes while the kale wilts (the curry will thicken as it cools).
Serve alone or over rice or potatoes, with a squeeze of fresh lime juice and cilantro leaves.

Recipe Notes

*Be sure to use Red Lentils. The other varieties won’t cook in the short amount of time. The red lentils will break down and make this curry have a stew-like consistency.