Instant Pot Red Curry Vegetables is a fragrant, mildly spiced Thai-style curry that’s naturally vegan and full of comforting flavor. This easy Instant Pot “dump and start” recipe is perfect for a healthy lunch or dinner and can be adapted to use a variety of vegetables you have on hand.
Instant Pot Red Curry Vegetables
This pressure cooker vegetable curry is simple to prepare and very satisfying. The heat level is mild when using a mild red curry paste; increase the spice to suit your taste. The combination of coconut milk, red curry paste, and fragrant aromatics makes a rich, stew-like curry once it rests.
I like to add vegetarian recipes to my comfort-food rotation because they highlight the natural flavor of vegetables while still feeling indulgent. This red curry is a great example of simple ingredients delivering big taste.
This recipe is vegan and makes a hearty, crowd-friendly meal.
This is a Thai red curry base. If your red curry paste is mild, the finished dish will be gentle in heat; for more spice, choose a spicier paste or add cayenne, jalapeño, or Thai chiles.
A few tips for a delicious vegetable red curry
• Use full-flavor coconut milk so the curry has a rich coconut character. Some brands are bland and won’t contribute much depth.
• Swap sweet potato for butternut squash, pumpkin, or even carrots if preferred.
• Add brown sugar only after cooking and tasting; a small amount (up to 2 teaspoons) brightens the curry. Finish with fresh lime juice to balance sweetness.
• Be sure to use red lentils. They break down during the short pressure cook time and help create a thicker, stew-like texture; other lentil varieties will remain firm.
• Substitute fresh baby spinach for kale if you prefer a more tender green.
• To include protein, add uncooked shrimp or cubed chicken before cooking, or stir in cooked meat after pressure cooking.
When the curry first comes out of the pot it may appear thin. After stirring and letting it rest a few minutes it will thicken into a comforting, stew-like consistency.
This recipe yields about 6 servings, making it ideal for meal planning and batch cooking. It reheats well for lunches throughout the week.
Serve this Instant Pot vegetable curry over rice, boiled potatoes, or even gnocchi. It also works nicely as a standalone stew with a squeeze of lime and fresh cilantro.
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If you try this Instant Pot Red Curry Vegetables recipe, please leave a comment and rating — it’s helpful to know how you customized it and what worked best for you.
Instant Pot Red Curry Vegetables
Equipment
- 3 qt, 6 qt, or 8 qt Electric Pressure Cooker
Ingredients
- 1 small sweet onion, diced
- 2 1/2 cups chopped cauliflower florets
- 2 1/2 cups cubed sweet potato (or butternut squash)
- 1/2 cup red lentils, rinsed
- 1 (13 oz) can coconut milk
- 1 (14 oz) can diced tomatoes with juice
Sauce
- 3 tablespoons red curry paste (use less if it’s spicy)
- 1 cup water, divided
- 3–4 large garlic cloves, pressed or grated
- 1 tablespoon grated fresh ginger (or 1 1/4 teaspoons ground ginger)
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon turmeric
To Finish
- 2 teaspoons brown sugar (optional)
- 1 bunch kale, ribs removed, leafy part only (optional)
Garnish
- Fresh lime juice
- Fresh cilantro leaves
Instructions
- Add the onion, cauliflower, sweet potato, red lentils, 1/2 cup of the water, coconut milk, and diced tomatoes to the pot. Do not stir.
- In a bowl, whisk together the red curry paste, remaining 1/2 cup water, garlic, ginger, soy sauce, and turmeric. Pour this mixture over the vegetables in the pot. Do not stir.
- Close the lid and set the steam release knob to Sealing.
- Set the pressure cooker to Pressure Cook/Manual on High for 5 minutes. The pot will take several minutes to come to pressure.
- When the cook cycle finishes, immediately quick-release the pressure by turning the steam release to Venting.
- When the lid can be opened, stir the curry and taste. Add optional brown sugar if desired.
- If using kale, add it now and stir in. Let the pot sit a few minutes so the kale wilts and the curry thickens as it cools.
- Serve alone or over rice or potatoes with a squeeze of fresh lime juice and cilantro leaves.
Notes
Be sure to use red lentils. Other lentil varieties won’t break down in the short cook time; red lentils will soften and help create a thicker, stew-like curry.
Nutrition
Calories: 294 kcal (approximate)
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Mention @simply_happy_foodie if you share it on social media.
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Resources to Make This Recipe
This recipe pairs well with common kitchen tools like an electric pressure cooker and a good-quality coconut milk. If you adapt ingredients or equipment, small changes in cook time may be needed.