Instant Pot Cauliflower Curry

Instant Pot Cauliflower Curry! Tender cauliflower, butternut squash, and red lentils cooked in a coconut-creamy red curry sauce and poured over a mini-mountain of steamy rice.


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

Place all ingredients in the Instant Pot. Cook on high pressure for 5 minutes. Immediately release the pressure to prevent overcooking the veggies.

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