Instant Pot Red Curry Vegetables
Instant Pot Red Curry Vegetables is a delicious, easy, and healthy recipe.
Servings: 6
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
*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.
Nutrition
Calories: 294kcal
