Source: Oh She Glows | Serves: 4 | Time: 30 min
Changes: used onion powder instead of onion flakes; used garlic infused EVO; skipped mashing
Ingredients
1 tbsp Tubby Olive garlic infused extra-virgin olive oil
1 14-oz can light coconut milk
1 14-oz can diced #tomatoes, with juices
2 cups chopped #cauliflower florets
2 cups peeled and cubed #ButternutSquash
2 tbsp red curry paste
1 tsp onion powder
1/2 tsp garlic powder
3/4 tsp salt, or to taste
1/4 tsp cayenne pepper
Black pepper, to taste
1/2 cup uncooked red #lentils
2 cups packed stemmed and finely chopped #kale
To serve: lime, grain (we used quinoa), and cilantro
Instructions
Add all of the curry ingredients (except the red lentils and kale) to the Instant Pot and stir until combined.
Add the red lentils on top of the mixture and gently press them into the liquid (do not stir the lentils into the mixture as this can result in a burn notice in some machines).
Secure lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing” position.
Press the “Pressure Cook” button (or “Manual”, on some machines) and set the cook time to 5 minutes on high pressure. After 5 seconds you’ll hear a couple beeps and the screen will say “on”. The cooking process has begun! You can now go do something fun for about 10 to 15 minutes while the curry cooks.
You’ll hear a few beeps when the timer is up. Immediately do a “Quick Pressure Release” to avoid overcooking the curry. I stand back and use a wooden spoon handle (never my hand!) to shift the Steam Release Handle to the “Venting” position to release the pressure. Once all of the pressure has been released, the float valve will sink and you won’t hear steam anymore.
Carefully open the lid and stir the curry. Stir in the chopped greens until thoroughly combined and secure the lid. Set the Instant Pot to the “Keep Warm” setting and allow the greens to wilt for about 5 minutes in the curry. Press “Cancel” to turn the heat off and release the steam again, if necessary, before removing the lid.
Serve over grains and top with cilantro and lime juice.
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