Red Curry Vegetables with Lime Juice

Serves 6 in about 30 minutes. The pot starts with cauliflower florets, then kale ribs removed.

Ingredients

• 1 small sweet onion, diced
• 2 ½ cups chopped cauliflower florets
• 2 ½ cups cubed sweet potato (or butternut squash)
• ½ cup *red lentils, rinsed
• 1 (13 oz) can coconut milk
• 1 (14 oz) can diced tomatoes, with juice
• 3 tablespoons red curry paste (less if you have a spicy one)
• 1 cup water, divided in half
• 3-4 lg cloves garlic, pressed or grated
• 1 tablespoon grated fresh ginger (or 1 ¼ teaspoons ginger powder)
• 2 teaspoons soy sauce, low sodium
• 1 teaspoon turmeric
• 2 teaspoons brown sugar (optional)
• 1 bunch kale (optional) ribs removed, leafy part only
• Fresh lime juice
• Fresh cilantro leaves

Method

1. Tip in onion, cauliflower, sweet potato, red lentils, ½ cup of the water, coconut milk, and diced tomatoes to the pot. Do not stir.
2. In a bowl, mix together the red curry paste, remaining ½ cup of water, garlic, ginger, soy sauce, and turmeric. Tip in it over the vegetables in the pot. Do not stir.
3. Close the lid and set the steam release knob to the Sealing position.
4. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 5 minutes. High Pressure. The pot will take several minutes to come to pressure.
5. When the cook cycle has finished, immediately turn the steam release knob to the Venting position to Quick Release the steam/pressure.
6. When the pin in the lid drops back down, open the lid.
7. Mix the curry and taste. Stir in optional brown sugar if you want it.
8. Tip in the kale, if using, and stir it in. Leave it to the pot sit for a few minutes while the kale wilts (the curry will thicken as it cools).
9. Plate alone or over rice or potatoes, with a squeeze of fresh lime juice and cilantro leaves.

More instant pot ideas are in the instant pot collection.