Instant cauliflower curry! Tender broccoli, butternut squash, and red lentils are cooked with coconut cream in a red curry sauce and poured over steamed rice. Delicious.

If your autumn memories don’t include butternut squash, red lentils, and cauliflower cooked in a red curry sauce with coconut cream and poured over steamed rice, are we still friends?

I need to figure out where to start. This curry is delicious. There’s enough curry paste here to excite your taste buds, and the texture is creamy. However, a few tender vegetable fragments remain intact, and everything is delicious.

And it’s completely vegan, gluten-free, dairy-free, full of vegetables, and everything else. It remained a container for leftovers, and I carried cheese, pasta, and meat leftovers all week.

Hello Unicorn: Healthy, delicious, and very simple.

Make instant pot cauliflower curry magic

Everyone’s here!

Cook for 5 minutes and give it a stir.

The end!

Oh, the things you can do with instant pot cauliflower curry

• Can you eat it with rice, naan, or just as a stew?
• You can add hot sauce, chili, etc., to make it hotter or less spicy. My daughter likes the non-spicy stuff in the instant pot, but we added some heat for the adults.
• You can fry the onion and garlic first to release the fragrance fully. I did it once, and it was great.
• You can also use dried Onions and garlic, as cutting these into pieces is sometimes too difficult.
• You can use fresh cauliflower and pumpkin.
• You can use frozen cauliflower and pumpkin.
• Add fresh ginger, basil, lime juice, or anything to make it crispy.
• You can also add other vegetables, such as greens like spinach or kale, which are especially good after cooking.
• You can add other proteins, such as tofu or chicken.
• You can freeze it! I freeze without cooking and then put a whole box of frozen stuff in an instant pot.
• You can use a stovetop instead – see the recipe instructions.

This food – this whole fall, this back-to-cooking routine, this type of recipe – gets me excited. I didn’t expect to fall in love with my first fall recipe so quickly, but there you go.

Whatever you’re doing right now, you can benefit from instant cauliflower curry.

Instructions

1. Place all ingredients in an instant pot and cook under high pressure for 5 minutes. Release the pressure immediately to prevent the vegetables from overcooking.
2. Stir it, add some salt to taste, or spice it up. Let it cool for a few minutes and thicken slightly. Serve with rice. It’s over! That’s great.