Pinch of Yum · by Lindsay Ostrom★ 4.7
Instant Pot Cauliflower Curry
NUTRITION · PER SERVING15M COOK
CAL 12%·PRO 14%
CARBS 21G34% OF CAL
5G FIBER9G OTHER7G TOTAL SUGAR
FAT 17G62% OF CAL
14G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender cauliflower, butternut squash, and red lentils in a creamy coconut red curry sauce served over rice. Fragrant, warming, and satisfying for vegetarians.
mainthaicurrygrain bowlbeans🥘 pressure cookerdairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- half of an onion, diced
- 3 cloves garlic, minced
- 2 cups cauliflower, cut into florets
- 2 cups 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
At a glance
PER SERVING · TIME 15M
CAL 12%·PRO 14%
CARBS 21G34% OF CAL
5G FIBER9G OTHER7G TOTAL SUGAR
FAT 17G62% OF CAL
14G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 5m
- Sodium
- 731mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 589mg
- Calcium
- 55mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 731MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.