This dish is one of those crave-worthy comfort foods. The recipe was created out of a need for more go-to pantry dinner options that take advantage of the speedy new Instant Pot electric pressure cooker in your kitchen. Not to worry if you don’t have one, though—follow the directions at the very end to make this curry on the stovetop instead.
- 1 tbsp olive oil
- 1 can (14 oz) light coconut milk
- 1 can (14 oz) diced tomatoes with juices
- 2 cups chopped cauliflower florets
- 2 cups peeled and cubed butternut squash
- 2 tbsp red curry paste
- 1 tsp dried flaked onion
- 1/2 tsp garlic powder
- 3/4 tsp fine sea salt or to taste
- 1/4 tsp cayenne pepper
- ground pepper to taste
- 1/2 cup uncooked red lentils
- 2 cups packed stemmed and finely chopped kale or chard
Add all of the curry ingredients (except the red lentils and kale/chard) 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. To achieve a thicker texture, I like to mash a bit of the curry with a potato masher, simply pulsing about 4 or 5 times around the pot. You can also blitz it for a second or two with an immersion blender.
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 rice or grain of choice, if desired, and garnish with cilantro and lime. The lime juice gives it a lovely brightness, but avoid using too much as it can overpower. I always add a sprinkle of salt and pepper before serving too.
Simply add all of the ingredients except the kale (or chard, if using) to a large pot, stir, and bring to a low boil over medium-high heat. Reduce the heat to medium-low and simmer, covered, for 25 to 35 minutes (adding the kale/chard during the last 10 minutes), until the veggies and lentils are tender. Stir the curry every 5 minutes while cooking, and reduce the heat if necessary to prevent it sticking to the pot. Follow directions #5 and #7.