Cauliflower Thai Curry

This is a recipe that Brooke found from Oh She Glows. It is very delicious!! Enjoy!

5 1/2 cups or 4 servings

Ingredients:

1 T. extra-virgin olive oil

1 (14-ounce) can diced tomatoes with juices

2 cups chopped cauliflower florets (1-inch pieces)

2 cups peeled and cubed butternut squash

1/2 cup uncooked red lentils

2 Tablespoons 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

Lots of freshly ground black pepper, to taste

2 cups packed stemmed and finely chopped kale or chard

Serving suggestions:

Cooked jasmine rice or grain of choice.

Fresh chopped cilantro leaves 

Fresh lime juice

Instant Pot Directions:

1.  First, add the oil and coconut milk to an Instant Pot. Add the rest of the curry ingredients (except the kale or chard) and stir until combined. Make sure they are completely covered in liquid.

2.  Secure lid in the lock position and check that the Steam Release Handle is pointing to the "Sealing" position.

3.  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 of beeps and the screen will say "on". The cooking process has begun.

4.  You will hear a few beeps when the timer is up. Immediately do a "Quick Pressure Release" to avoid overcooking the curry. Stand back and use a wooden spoon handle 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 the steam noice will no longer be heard. 

5.  Carefully open the lid and stir the curry. To achieve a thicker texture, 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.

6. 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.

7. 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.  Salt and pepper can be added before serving if desired.

Stove top directions:

Add all of the ingredients except the kale or chard to a large pot. Stir. Bring to a low boil over medium-high heat. Reduce the heat to medium-low and simmer covered for 25-35 minutes. 

Add the kale or 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 from sticking to the pot. Follow directions 5 and 7 above.