Red Thai Curry Cauliflower


  • 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
  • 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).
Previous Next