Introduction
If you’re looking for a delicious, healthy, and easy-to-make meal, this red curry featuring cauliflower and butternut squash is an excellent choice. Packed with flavors and nutrients, this recipe reflects the warm and enticing notes of curry, combined with the creaminess of coconut milk. Perfect for a comforting weeknight dinner, this dish can also be served over rice for a filling and satisfying meal.
Detailed Ingredients with measures
Half of an onion, diced
3 cloves garlic, minced
2 cups cauliflower, cut into florets
2 cups butternut squash, cut into cubes
1/2 cup red lentils
2 tablespoons red curry paste
1 teaspoon turmeric (optional)
1 14-ounce can diced tomatoes
1 can coconut milk
1 cup water
1 1/2 teaspoons kosher salt
Prep Time
10 minutes
Cook Time, Total Time, Yield
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: Serves 4
This recipe is not only quick to prepare but also a delightful blend of textures and flavors that everyone will love. Enjoy!
Detailed Directions and Instructions
Step 1: Prepare the Ingredients
Begin by dicing half of the onion and mincing the three cloves of garlic. Cut the cauliflower into florets and the butternut squash into manageable cubes.
Step 2: Combine Ingredients in the Instant Pot
In the Instant Pot, add the diced onion, minced garlic, cauliflower florets, cubed butternut squash, red lentils, red curry paste, turmeric (if using), the can of diced tomatoes, coconut milk, water, and kosher salt.
Step 3: Cooking Time
Secure the lid on the Instant Pot and set it to cook on high pressure for 5 minutes.
Step 4: Release the Pressure
Once the cooking time is complete, immediately release the pressure to avoid overcooking the vegetables inside.
Step 5: Mix and Season
Carefully remove the lid and stir the curry mixture well. Taste and season with additional salt or spices according to your preference.
Step 6: Cooling and Serving
Allow the curry to cool for a few minutes to thicken slightly. Serve over rice for a complete meal.
Notes
Ingredient Substitutions
Feel free to substitute other vegetables or legumes to suit your taste preferences.
Storage Recommendations
Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
Serving Suggestions
This curry pairs well with a variety of grains, such as quinoa or brown rice, and can also be topped with fresh herbs like cilantro for added flavor.
Cook techniques
Pressure Cooking
Pressure cooking allows for quick cooking of ingredients under high pressure, resulting in tender vegetables and perfectly cooked lentils. By using the Instant Pot, the flavors meld beautifully in a short time.
Flavor Building
Starting with diced onions and minced garlic creates a aromatic base for the curry. Sautéing these ingredients enhances their flavors, though in the Instant Pot, they cook quickly under pressure.
Vegetable Preparation
Cutting cauliflower into florets and butternut squash into cubes ensures even cooking. This uniform size allows all ingredients to cook at the same rate, achieving the right texture.
Layering Ingredients
Layer the ingredients in the Instant Pot without stirring them initially. This method allows steam to build effectively, cooking the vegetables evenly and maintaining their shapes.
Quick Pressure Release
Using an immediate pressure release after cooking prevents overcooking of the vegetables. This technique keeps the texture crisp and vibrant, essential for a curry.
Seasoning Adjustments
After cooking, taste and adjust the seasoning as needed. Additional salt or spices can enhance the flavor and tailor the dish to your preference.
FAQ
Can I use other types of lentils?
While red lentils are used here for quick cooking and a creamy texture, you can substitute with green or brown lentils, but cooking times may need adjustment.
What can I serve with this curry?
This curry pairs well with rice, quinoa, or naan. You can also serve it with a side of steamed vegetables or a fresh salad.
Is coconut milk necessary?
Coconut milk adds creaminess and a unique flavor to the curry. If you’re looking for a lower-fat option, you can use vegetable broth instead, but the flavor will differ.
Can I add more vegetables?
Yes, you can add other vegetables like spinach, carrots, or bell peppers. Just be mindful of their cooking times to ensure everything is cooked perfectly.
Can this recipe be made in advance?
Yes, this curry can be made ahead of time and stored in the fridge for several days. It can also be frozen for later use; just reheat it gently before serving.
Conclusion
This hearty and flavorful vegetarian curry is a delicious way to incorporate healthy ingredients like cauliflower, butternut squash, and lentils into your diet. The blend of red curry paste, coconut milk, and spices creates a comforting dish that is not only easy to prepare but also incredibly satisfying. Serve it over rice for a complete meal that is perfect for any time of the year.
More recipes suggestions and combination
Chickpea Coconut Curry
Replace lentils with one can of chickpeas for added protein and texture.
Veggie-Packed Quinoa Bowl
Serve the curry over quinoa instead of rice for an extra boost of protein and fiber.
Spicy Cauliflower Tacos
Use the cooked curry mixture as a filling for tacos, topped with avocado and fresh cilantro.
Red Curry Sweet Potato Soup
Substitute butternut squash with sweet potatoes for a different flavor profile and sweet taste.
Vegetable Stir-Fry
Use the curry ingredients minus the liquid to create a savory stir-fry with your favorite vegetables.
Cauliflower and Lentil Salad
Mix cooked lentils and cauliflower with fresh veggies and a lemon-tahini dressing for a refreshing salad.
