4-6 servingsbell peppercan diced tomatoes and liquid

Red Thai Curry Cauliflower

By The Complete Vegan Instant Pot Cookbook By Barb Musick

4-6 Servings

less than 15 min

Easy

Recipe Details

Course: Dinner, Lunch, Main Dishes

Difficulty: Easy

Prep Time: 10 min

Cook Time: 2 min

Total Time: less than 15 min

Cooking Technique: Pressure Cook

Cuisine: Indian

Diet: Gluten Free, Vegan

Yield: 4-6 Servings

Ingredients

14 oz full fat coconut milk
1/2 - 1 cup Water
2 tbsp red curry paste
1 tsp garlic powder
1 tsp salt
1/2 tsp ground ginger
1/2 tsp onion powder
1/4 tsp chili powder
1 bell pepper
3 - 4 cups cauliflower
14 oz can diced tomatoes and liquid
freshly ground black pepper
Cooked rice or other grain

Conquer your take-out cravings with this easy Thai curry. Serve it over rice, enjoy it on its own, or turn up the nutrient meter by stirring in your favorite greens at the end. This curry gets more flavorful the longer it sits, so leftovers make great lunches. Of course, it’s so delicious that it’s hard not to eat it all the first time around!

INSTRUCTIONS

In your Instant Pot®, stir together the coconut milk, water, red curry paste, garlic powder, salt, ginger, onion powder, and chili powder. Add the bell pepper, cauliflower, and tomatoes, and stir again. Lock the lid and turn the steam release handle to Sealing. Using the Manual or Pressure Coook function, set the cooker to High Pressure for 2 minutes./
When the cook time is complete, quick release the pressure.
Carefully remove the lid and give the whole thing a good stir. Taste and season with more salt and pepper, as needed. Serve with rice or another grain (if using).

Notes

INGREDIENT TIP:
Full-fat coconut milk helps make this curry rich and thick, but you can use the lighter-calorie lower-fat version, if you prefer.
PER SERVING: Calories: 349; Total fat: 31g; Saturated fat: 26g; Sodium: 943mg; Carbs: 18g; Fiber: 6g; Protein: 5g