My Plant Strong Family

Instant Pot Cauliflower and Butternut Thai Curry

A delicious combo of butternut squash, cauliflower and red lentils in a thai curry sauce that tastes like you slaved all day. No one needs to know it only takes 10 minutes to dump everything together!

Servings	Prep Time
6	10minutes

Cook Time	Passive Time
25minutes	25minutes

Servings	Prep Time
6	10minutes

Cook Time	Passive Time
25minutes	25minutes

Ingredients

114 oz can light coconut milk
114 oz can diced tomatoeswith juices
2cups chopped cauliflower floretsor 1 lb frozen cauliflower rice
2cups peeled and cubed butternut squashor 1 lb frozen butternut squash cubes
2tablespoons red curry pastestart with less if sensitive to spice
1teaspoon dried flaked onionor 1/2 tsp dry onion powder
1/2teaspoon garlic powder
3/4teaspoon fine sea saltor to taste
1/4teaspoon cayenne pepper
Lots of freshly ground black pepperto taste
1/2cup uncooked red lentils
2cups packed stemmed and finely chopped kale or chard
lime, cilantrooptional garnish

Instructions

Add all ingredients except Kale to pot, adding lentils last and gently stirring the mixture. On some machines, lentils stuck to the bottom will cause a burn warning.
For an Instant Pot, secure the lid and make sure it is set to sealing. Cook on high pressure for 2 minutes and allow pressure to release naturally for 10 minutes after cooking. Release remaining pressure and remove lid.
Stir in kale and replace lid. Make sure pot is set to keep warm and allow kale to wilt for about five minutes.
If you are cooking on the stove top, simply bring the mixture to boil, then simmer until lentils and vegetables are soft, about 20 minutes. Stir in kale near the end of cooking time and allow to wilt.
Serve with lime, cilantro and salt and pepper if desired.

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