If you’re craving a vibrant, hearty dish that’s bursting with flavor and comes together in a flash, this Instant Pot Cauliflower Curry Recipe is your new best friend. It’s a brilliant way to enjoy a comforting curry packed with tender cauliflower, sweet squash, and creamy coconut milk, all infused with warming spices and a hint of red curry paste for that perfect kick. Whether you’re feeding the whole family or meal prepping for the week, this curry is a simple yet satisfying way to bring big taste and beautiful color to your table.
Ingredients You’ll Need
This Instant Pot Cauliflower Curry Recipe shines because of its straightforward, wholesome ingredients that each add a unique layer of flavor, texture, and richness. Getting these together ensures your curry is perfectly balanced and truly comforting.
- Half of an onion, diced: Adds sweetness and depth to the curry base.
- 3 cloves garlic, minced: Brings a warm, aromatic kick that complements the spices.
- 2 cups cauliflower florets: The star of the show, tender yet retaining a lovely bite.
- 2 cups squash, cut into cubes: Adds natural sweetness and velvety texture.
- 1/2 cup red lentils: Provides body and a subtle earthiness.
- 2 tablespoons red curry paste: Your source of bold, spicy flavor that makes this curry unforgettable.
- 1 teaspoon turmeric (optional): Offers earthy notes and vibrant golden hue.
- 1 14-ounce can diced tomatoes: Adds acidity and sweetness to balance the richness.
- 1 can coconut milk: Infuses creamy richness and a hint of tropical sweetness.
- 1 cup water: Ensures the perfect consistency without diluting the spices.
- 1 1/2 teaspoons kosher salt: Enhances and ties all the flavors together.
How to Make Instant Pot Cauliflower Curry Recipe
Step 1: Load Your Instant Pot
Start by tossing all the ingredients—onion, garlic, cauliflower, squash, red lentils, red curry paste, turmeric, diced tomatoes, coconut milk, water, and kosher salt—right into the Instant Pot. There’s no need for pre-sautéing here; the magic happens in one pot, making cleanup a breeze.
Step 2: Cook on High Pressure
Seal the Instant Pot and set it to cook on high pressure for 5 minutes. This quick cooking time is crucial to keep the cauliflower and squash tender without turning into mush, while allowing the lentils to soften and meld all the flavors beautifully.
Step 3: Quick Release and Stir
As soon as the cooking time is up, use the quick release valve to release pressure immediately. This stops the cooking process and helps preserve the vibrant textures of your veggies. After opening the pot, give everything a good stir and taste for seasoning; you can add more salt or spice if you want to kick it up a notch. Let it sit a few minutes to cool and thicken just a bit before serving.
How to Serve Instant Pot Cauliflower Curry Recipe
Garnishes
Simple garnishes can elevate the whole experience. Fresh cilantro leaves add a burst of freshness, while a dollop of plain yogurt or a squeeze of lime juice brings brightness and creaminess that perfectly complements the rich curry flavors.
Side Dishes
This curry pairs wonderfully with fluffy basmati rice or warm naan bread, helping to soak up every bit of that aromatic sauce. For a lighter option, a side of steamed greens or a crisp cucumber salad will balance the meal beautifully.
Creative Ways to Present
For a fun twist, serve this Instant Pot Cauliflower Curry Recipe in hollowed-out bread bowls or over a bed of quinoa for added texture and nutrition. You can also drizzle a little coconut cream on top and sprinkle some toasted cashews for a luxurious touch.
Make Ahead and Storage
Storing Leftovers
This curry keeps beautifully in the fridge for up to 4 days when stored in an airtight container. The flavors deepen over time, making your leftovers taste just as good, if not better, than freshly made.
Freezing
To enjoy this Instant Pot Cauliflower Curry Recipe later, freeze it in portioned airtight containers for up to 3 months. Be sure to thaw overnight in the fridge before reheating for best results.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. You might want to add a splash of water or coconut milk to loosen the curry if it has thickened too much in the fridge.
FAQs
Can I use other vegetables instead of cauliflower and squash?
Absolutely! Feel free to swap in veggies like sweet potatoes, carrots, or bell peppers. Just keep in mind their cooking times and cut sizes to match the recipe’s timing.
Is this curry spicy?
The red curry paste gives it a gentle heat, but it’s quite balanced. You can always adjust the spice level by reducing the paste or adding extra chili if you like it hotter.
Do I need to soak the red lentils before cooking?
No soaking required here—the Instant Pot’s high-pressure cooking softens the lentils perfectly in just 5 minutes.
Can I make this curry vegan?
Yes! This recipe is naturally vegan if you skip any dairy garnishes like yogurt. Coconut milk adds all the creamy goodness you need without any animal products.
What should I serve this curry with if I’m gluten-free?
Stick with gluten-free sides like rice, quinoa, or gluten-free flatbreads. This recipe itself is gluten-free and naturally free from common allergens.
Final Thoughts
Trust me, once you try this Instant Pot Cauliflower Curry Recipe, it’ll become your go-to cozy meal for busy nights or lazy weekends. The ease, flavors, and wholesome ingredients make it such a joy to prepare and eat. Give it a whirl—you’re going to fall in love with how effortlessly delicious this curry is!
Print
Instant Pot Cauliflower Curry Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes under pressure, plus 5 minutes for pressure release and finishing
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Instant Pot
- Cuisine: Indian-inspired
- Diet: Vegan
Description
A flavorful and comforting Instant Pot Cauliflower Curry made with vibrant vegetables, red lentils, and a rich coconut milk base, infused with red curry paste and turmeric for a warming and wholesome meal perfect to serve with rice.
Ingredients
Vegetables
- 1/2 onion, diced
- 3 cloves garlic, minced
- 2 cups cauliflower florets
- 2 cups squash, cubed
Legumes
- 1/2 cup red lentils
Pantry Items & Spices
- 2 tablespoons red curry paste
- 1 teaspoon turmeric (optional)
- 1 14-ounce can diced tomatoes
- 1 can coconut milk
- 1 cup water
- 1 1/2 teaspoons kosher salt
Instructions
- Prepare Instant Pot: Place all the ingredients—diced onion, minced garlic, cauliflower florets, cubed squash, red lentils, red curry paste, turmeric, diced tomatoes, coconut milk, water, and kosher salt—into the Instant Pot. Ensure everything is evenly distributed.
- Cook the Curry: Seal the Instant Pot and set it to cook on high pressure for 5 minutes. Once the cooking cycle completes, immediately perform a quick release to prevent the vegetables from becoming overcooked and mushy.
- Season and Serve: Open the lid carefully, stir the curry well to combine flavors. Taste and adjust the seasoning by adding more salt or a spicy element if desired. Allow the curry to sit for a few minutes to cool slightly and thicken before serving. Serve hot alongside steamed rice for a satisfying meal.
Notes
- You can substitute squash with sweet potatoes or carrots for a different flavor and texture.
- If you prefer a spicier curry, add extra red curry paste or a pinch of chili flakes after cooking.
- This recipe can be made vegan and gluten-free as is.
- Leftovers store well in the refrigerator for up to 3 days or freeze for up to 1 month.
- Adjust water quantity if you prefer a thicker or thinner curry consistency.
