Instant Pot Cauliflower Thai Curry

Instant Pot Cauliflower Thai Curry

Instant Pot Cauliflower Thai Curry
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Category: Main
Cuisine: Vegan

This YUMMY stew has a lite texture of cauliflower spicy curry and lovely served over a cup of fluffy rice for a just quick easy Healthy meal! This dish is one of those crave-worthy comfort foods.


  • For the curry:
  • 1 can coconut cream
  • 1 can diced tomatoes, with juices
  • 2 cups (260 g) chopped cauliflower florets (1-inch pieces)
  • 2 cups peeled and cubed butternut squash
  • 2 tablespoons red curry paste
  • 1 teaspoon dried onion
  • 1/2 teaspoon fresh garlic or garlic powder
  • 3/4 teaspoon fine sea salt, or to taste
  • 1/4 teaspoon cayenne pepper
  • Lots of freshly ground black pepper, to taste
  • 1/2 cup uncooked red lentils (I soak over night but does not need to be done)
  • 2 cups fresh or frozen kale, finely chopped
  • Serving suggestions:
  • Cooked jasmine rice or grain of choice
  • Fresh chopped cilantro leaves
  • Fresh lime juice


  1. Add all of the curry ingredients (except the red lentils and kale/chard) 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
  3. Secure lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing”
  4. Press the “Pressure Cook” button (or “Manual”, on some machines) and set the cook time to 5 minutes on high pressure.
  5. Once all of the pressure has been released, the float valve will sink and you won’t hear steam anymore.
  6. Carefully open the lid and stir the curry.
  7. To achieve a thicker texture, I like to mash a bit of the curry with a potato masher, simply pulsing about 4 or 5 times around the pot.
  8. You can also blitz it for a second or two with an immersion blender.
  9. Stir in the chopped greens until thoroughly combined and secure the lid.
  10. Allow the greens to wilt for about 5 minutes in the curry.
  11. Serve over rice or grain of choice, if desired, and garnish with cilantro and lime.
  12. The lime juice gives it a lovely brightness, but avoid using too much as it can overpower.
  13. I always add a sprinkle of salt and pepper before serving too.


If you do not have a pressure cooker you can cook on a stove top as well.