Ingredients
half of an onion, diced
3 cloves garlic, minced
2 cups cauliflower, cut into florets
2 cups squash, cut into cubes
1/2 cup red lentils
2 tablespoons red curry paste
1 teaspoon turmeric (optional)
1 14-ounce can diced tomatoes
1 can coconut milk
1 cup water
1 1/2 teaspoons salt
STEP 1
Place all ingredients in the Instant Pot. Cook on high pressure for 5 minutes. Immediately release the pressure to prevent overcooking the veggies.
STEP 2
Stir and season with more salt, or something spicy if you want. Give it a few minutes to cool and thicken slightly. Serve with rice. The end! It’s SO GOOD.
Recipe by Pinch of Yum