Red Thai Curry Cauliflower

By: The Complete Vegan Instant Pot Cookbook By Barb Musick

Red Thai Curry Cauliflower
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!
cuisine icon Cuisine
Indian
cuisine icon Course
Dinner, Lunch, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
less than 15 min
cuisine icon Diet
Gluten Free, Vegan
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
4-6 servings, bell pepper, can diced tomatoes and liquid, cauliflower, chili powder, contributed, cook 2 min, cooked rice or other grain, dinner, easy, freshly ground black pepper, full fat coconut milk, garlic powder, gluten free, ground ginger, indian, less than 15 min, lunch, main course, onion powder, prep 10 min, pressure cook, red curry paste, salt, The Complete Vegan Instant Pot Cookbook By Barb Musick, vegan, water

prep icon Prep Time
10 min
cook icon Cook Time
2 min

serving icon Servings
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
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
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