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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.
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!
Instant Pot Red Curry Vegetables
Equipment
- 3 qt, 6 qt, or 8 qt Electric Pressure Cooker
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.1 small Sweet Onion,, 2 ½ cups Chopped Cauliflower Florets, 2 ½ cups Cubed Sweet Potato, ½ cup *Red Lentils,, 1 (13 oz) can Coconut Milk, 1 cup Water,, 1 (14 oz) can Diced Tomatoes,
- 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.3 Tablespoons Red Curry Paste, 1 cup Water,, 3-4 lg cloves Garlic,, 1 Tablespoon Grated Fresh Ginger, 2 teaspoons Soy Sauce,, 1 teaspoon Turmeric
- 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.2 teaspoons Brown Sugar
- 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).1 bunch Kale
- Serve alone or over rice or potatoes, with a squeeze of fresh lime juice and cilantro leaves.Fresh Lime juice, Fresh Cilantro Leaves
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I’m vegan and found your recipe while perusing for a simple veggie curry. I made your recipe tonight and wow!!! Loved how all the flavours come together.
So yummy!! Wish you had more vegan recipes!
Thank you for sharing this recipe!
This dish was absolutely fantastic, so simple. This is a KEEPER! My husband who normally is not crazy about a curry dish, but really loved this dish, even asked for seconds.
I’ll admit I was skeptical that this would be good, but it was delicious! I added carrots because I love them and left my veggies fairly big. Great stew that was easy and filling. Thanks Sandy!
Recipe turned out PERFECT! So much flavor! I added extra curry and some carrots. Followed recipe and all veggies held shape well. Thank you!
Hi Sandy,
Made this, very easy & tasty to make but as another person reported it became very “mushy”. I did sub in broccoli for the cauliflower- What could I do differently to avoid the “mushiness”- add more water-how much? Cut veggies in bigger pieces? Thx for your help-definitely will make again but want it more as a thinner stew consistency. Hope to hear from you soon. Judy👍😊
Broccoli needs less that 1 minute of cook time, so that’s why it was so mushy. As for the other veggies, they are supposed to cook down. If you do want them firmer you can cut the cook time down a little. There needs to be enough time for the red lentils to fully cook, so I’d start with cutting the veggies larger, and take 3 minutes off of the cook time and see if the results are more to your liking!
I put in fresh diced tomatoes and perhaps more sweet potatoes and cauliflower than 2.5 cups but mine ended up as a full stew… The sweet potatoes and cauliflower turned very mushy. The flavor is still good though.
This recipe looks and sounds delicious Sandy! However we cannot eat cooked tomatoes.
Also, I have everything to make this except lentils.
Any sub suggestions for these two foods??
I was given a new instant pot recently! I can hardly wait to make this recipe! Frankly, I’m not a very good cook. Thanks Sandy for getting me started on this cooking adventure!
Hi Karen, I’m not too sure as I haven’t tested it, but you could try some white rice. I think parboiled quick cooking rice would be best. You can just omit the tomatoes and add 1/4 cup more water. Maybe add some chopped eggplant.
Thanks Sandy for the good suggestions!
I plan on making this tomorrow so will let you know the outcome.
Made this last night. It was AMAZING!
This recipe is delicious! I couldn’t believe how easy it was to make.
I made 1/2 recipe in my 2 qt mini and it was delicious! Will definitely be making again. I used broccoli.