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Sweet Potato & Black Bean Tacos
Red Thai Curry Cauliflower
| By : |
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!
| Prep Time | 10 minutes |
| Cook Time | 2 minutes |
| Servings |
4-6 Servings
|
Ingredients
- 14 oz full fat coconut milk
1 can - 1/2 - 1 cup Water
- 2 tbsp red curry paste
- 1 tsp garlic powder
- 1 tsp salt plus more as needed
- 1/2 tsp ground ginger
- 1/2 tsp onion powder
- 1/4 tsp chili powder (Thai is great or cayenne pepper)
- 1 bell pepper any color, thinly sliced
- 3 - 4 cups cauliflower cut into bite-size pieces (
1 small to medium head ) - 14 oz can diced tomatoes and liquid
1 can - freshly ground black pepper
- Cooked rice or other grain for serving (optional)
Ingredients
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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).
Recipe 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
BARB MUSICK creates recipes using affordable and easy-to-find ingredients so everyone can enjoy delicious vegan food. Follow her at thatwasvegan.com for more recipes and vegan foodie adventures.
The Complete Vegan Instant Pot Cookbook is your jam-packed, fully-authorized guide to vegan pressure cooking. Brimming with 101 mouthwatering whole food recipes meant to satisfy every palate, this book also features complete and detailed instructions to help you master vegan pressure cooking.
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Very easy to make. It came together very well and tasted amazing. I used half the salt. It turned out great still. Great recipe.
Making again today fir the 2nd time. Very delicious and super easy to make.
I would but the recipe is missing it does not come up so how can anyone make it
So quick and easy to make. The family loved it; it will be a weekly dinner in our house!
It sucks. It’s bad soup, cauliflower soup.
This was resally really bad!
Good flavor but IP curdles the coconut milk and there is too much liquid. Cook all ingredients except water and coconut milk for 10 min in a regular sauce pan. Add 8 oz coconut milk at end and heat.