Red Thai Curry Cauliflower
By :The Complete Vegan Instant Pot Cookbook By Barb Musick
Print Recipe
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!
Votes: 2
Rating: 5
Rate this recipe!
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)
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)
Votes: 2
Rating: 5
Rate this recipe!
Instructions
  1. 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./
  2. When the cook time is complete, quick release the pressure.
  3. 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

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