Lentil Cauliflower Curry
This Instant Pot lentil cauliflower curry is a nutritious and flavorful dish that is vegetarian, vegan, and gluten free. It is easy to make and always leaves me with plenty of leftovers, which makes it perfect for busy weeknights.
Servings: 10 servings
Calories: 114kcal
Ingredients
- 1 tbsp extra virgin olive oil
- 1 large red onion chopped
- 8 cloves garlic minced
- 2 tbsp minced ginger
- 2 tsp ground cumin
- 1½ tsp ground turmeric
- 1 tbsp curry powder
- 2 tsp garam masala
- 1 tsp mustard seeds
- optional cayenne
- 1 cup of red lentils
- 1 16 oz Package of Trader Joe's Steamed Brown Lentils about 4/5 cup dry brown lentils
- 1 16 oz package frozen cauliflower
- 1 16 oz package frozen broccoli
- 6 cups water
- 1½-2 tsp salt
- 1 tsp coconut sugar
- ¼ cup fresh cilantro or green onions chopped for garnish
Instructions
- Turn the Instant Pot to Saute mode - normal heat.
- Add the olive oil, onions, garlic, and ginger and saute 3-4 minutes until slightly caramelized
- Add the spices (cumin through mustard seeds; or cayenne if using) and saute another 1-2 minutes. Then hit the "cancel" button.
- Add the red lentils through coconut sugar. Cover the Instant Pot with the lid, and close the pressure valve. Press the 'Pressure Cook' button and make sure it's on high pressure. Set the timer to 20 minutes.
- Natural release, then open the Instant Pot and stir everything to combine. Top with cilantro or green onions before serving.
Notes
- My #1 Secret Tip for making this Instant Pot lentil cauliflower curry is to always cook it on high pressure in the Instant Pot so the lentils cook evenly and the flavors develop well.
- Add vegetables later: I add the vegetables after pressure cooking when I want them to stay slightly firm. This helps keep their texture just right.
- Simmer uncovered: I let the curry simmer with the lid off for a few minutes. This thickens the sauce naturally.
- Season at end: I taste the curry at the end and adjust the seasoning. Lentils soak up a lot of flavor.
- Use fresh spices: I use fresh spices when I have them. They add warmth and balance to the dish.
- Let it rest: I let the curry rest for a few minutes before serving. This helps the flavors come together.
Nutrition
Calories: 114kcal | Carbohydrates: 18g | Protein: 7.9g | Fat: 1.7g | Saturated Fat: 0.2g | Sodium: 602mg | Fiber: 7.4g | Sugar: 2.8g