Instant Pot Red Lentil + Cauliflower Curry
- Dairy Free
- Gluten Free
- Super Fast
Why we love it:
- 1⁄2 Red Onion
- 3 cloves Garlic
- 1 head Cauliflower
- 1 Sweet Potato (small, about ½ pound at most)
- 1⁄2 cup Red Lentils
- 2 Tablespoons Red Curry Paste
- 1 teaspoon Turmeric
- 1 15-ounce can Diced Tomatoes
- 1 can Coconut Milk
- 2 cups Water (divided)
- 11⁄2 teaspoons Kosher Salt (divided)
- 1 cup Couscous
- 1 bunch Green Kale
- 1 teaspoon Extra Virgin Olive Oil
- 1 teaspoon Balsamic Vinegar
1. INSTANT POT
Dice the onion and mince the garlic. Dice the cauliflower into florets. Peel and dice sweet potato. Add all to the Instant Pot.
Add the lentils, curry paste, turmeric, tomatoes, coconut milk, 1 cup of water, and 1 teaspoon of salt.
Cook on high pressure for 5 minutes. Immediately release the pressure to prevent overcooking the veggies. Stir and season with more salt if needed. Give it a few minutes to cool and thicken slightly.
Bring 1 cup water to a boil and add a pinch of salt. Stir in the couscous and cover. Turn off heat immediately, let sit for 12 minutes then fluff with a fork.
Wash and tear kale. Add olive oil and vinegar; add a pinch of salt. Massage with fingertips until it wilts.
Serve couscous topped with stew and kale on the side.