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Instant Pot Red Curry Vegetables with rice in grey bowl

Instant Pot Red Curry Vegetables

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

Course Dinner, Lunch
Cuisine Thai
Keyword pressure cooker vegetable curry recipe
Prep Time 15 minutes
Cook Time 5 minutes
Resting 10 minutes
Total Time 30 minutes
Servings 6
Calories 294 kcal
Author Sandy Clifton


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


  • 3 Tbsp Red Curry Paste (less if you have a spicy one. I use Thai Kitchen®)
  • 1 cup Water, divided in half
  • 3-4 lg cloves Garlic, pressed or grated
  • 1 Tbsp Grated Fresh Ginger (or 1 1/4 tsp Ginger Powder)
  • 2 tsp Soy Sauce, low sodium
  • 1 tsp Turmeric

To Finish

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


  • Fresh Lime juice
  • Fresh Cilantro Leaves


  1. Add onion, cauliflower, sweet potato, red lentils, 1/2 cup of the water, coconut milk, and diced tomatoes to the pot. Do not stir.

  2. 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.

  3. Close the lid and set the steam release knob to the Sealing position.

  4. 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.

  5. When the cook cycle has finished, immediately turn the steam release knob to the Venting position to Quick Release the steam/pressure.

  6. When the pin in the lid drops back down, open the lid.

  7. Stir the curry and taste. Add optional brown sugar if desired.

  8. 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).

  9. 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.