Instant Pot Red Curry Vegetables is a delicious, easy, and healthy recipe.
Add onion, cauliflower, sweet potato, red lentils, 1/2 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 1/2 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.
*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.