Cauliflower + Butternut Thai Curry – Instant Pot

Butternut Squash + Sweet Potato + Lentil Stew

Serves: 4

Ingredients:

Curry:

  • 1 tbs extra-virgin olive oil
  • 1 14 oz can light coconut milk
  • 1 14 oz can diced tomatoes, with juices
  • 2 cups chopped cauliflower florets (1-inch pieces)
  • 2 cups peeled and cubed (3/4-inch) butternut squash
  • 2 tbs red curry paste (Thai Kitchen)
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 3/4 tsp fine sea salt, or to taste
  • 1/4 tsp cayenne pepper
  • Freshly ground black pepper, to taste
  • 1/2 cup (100 g) uncooked red lentils
  • 2 cups (75 g) packed stemmed and finely chopped kale

Toppings:

  • Brown rice
  • Fresh cilantro leaves, chopped
  • Fresh lime juice

Directions:

  1. Add all of the curry ingredients (except the red lentils and kale) to the Instant Pot and stir until combined.
  2. Add the red lentils on top of the mixture and gently press them into the liquid (do not stir the lentils into the mixture as this can result in a burn notice).
  3. Secure lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing” position. Press the “Pressure Cook” button (or “Manual”, on some machines) and set the cook time to 5 minutes on high pressure. After 5 seconds you’ll hear a couple beeps and the screen will say “on”. This will take approximately 30 minutes.
  4. You’ll hear a few beeps when the timer is up. Immediately do a “Quick Pressure Release” to avoid overcooking the curry. I stand back and use a wooden spoon handle to shift the Steam Release Handle to the “Venting” position to release the pressure. Once all of the pressure has been released, the float valve will sink and you won’t hear steam anymore.
  5. Carefully open the lid and stir the curry. To achieve a thicker texture, use an immersion blender for a second or two.
  6. Stir in the chopped greens until thoroughly combined and secure the lid. Set the Instant Pot to the “Keep Warm” setting and allow the greens to wilt for about 5 minutes in the curry. Press “Cancel” to turn the heat off and release the steam again, if necessary, before removing the lid.
  7. Serve over rice and garnish with cilantro and lime. The lime juice gives it a lovely brightness, but avoid using too much as it can overpower. I always add a sprinkle of salt and pepper before serving too.

Variations & Notes:

Stovetop Option:
Add all of the ingredients except the kale to a large pot, stir, and bring to a low boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, for 25 to 35 minutes (adding the kale/chard during the last 10 minutes), until the veggies and lentils are tender. Stir the curry every 5 minutes while cooking, and reduce the heat if necessary to prevent it sticking to the pot. Follow directions #5 and #7.

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