Instant Pot Cauliflower Curry Is Easy, Healthy, and Delicious

My Instant Pot was a game-changer when it came to building a repertoire of fast, make-ahead lunches, especially ones that are loaded with vegetables and legumes. This creamy coconut curry has just about everything you could want in a healthful meal. It’s delicious, comforting, hearty, and extremely easy to make. It’s a perfect weeknight meal, and it makes amazing leftovers. Are you convinced yet???

Thanks to the Instant Pot, this coconut curry is so easy it makes most one-pot meals look overcomplicated. Dump all the ingredients into the Instant Pot, push the button, and the whole meal cooks itself while you play with your phone, empty the dishwasher, dance like nobody’s watching, or do whatever else you’d do if someone else were making your dinner. It’s like having a cooking robot from The Jetsons without any risks of intelligent robots taking over the world. (I hope.) 

Throw in half an onion, three cloves of minced garlic, two cups each of cauliflower florets and cubed squash, half a cup of red lentils, red curry paste, diced tomatoes, coconut milk, and water. Add some turmeric if you like, and hot sauce or chili powder if you want it spicy. Cook everything on high pressure for five minutes if you’re using fresh vegetables or four minutes if your vegetables are frozen. Quick-release the pressure and give it a couple minutes to cool. It’ll thicken up slightly as the temperature goes down, and it’ll be ready to eat right away. 

You can also use fresh or frozen cauliflower and squash. Frozen vegetables are extremely useful because you don’t have to worry about them turning to mush in your refrigerator if you don’t cook them right away, but the trade-off is that they sometimes don’t taste as good as fresh vegetables. In this case, though, you’ll be stewing everything in a thick sauce of spices until it’s tender, so frozen vegetables don’t lose out to the fresh ones in this particular presentation. If you use frozen vegetables over fresh ones, just shorten the cooking time a bit to account for the fact that frozen vegetables have a softer texture and don’t take as long to cook as raw ones. 

Try it over rice, quinoa, farro, or barley. Or scoop it up with some naan. Or you could just eat it on its own, like a stew. Make sure to save some leftovers for lunch, and if you freeze it in single-portion sizes, you’ll have an instant microwave meal at hand whenever you want it. 

Get the Recipe: Instant Pot Cauliflower Curry from Pinch of Yum

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