Instant Pot Cauliflower Thai Curry at Johnathan Karen blog

Instant Pot Cauliflower Thai Curry. The beauty of this curry is that you literally throw everything (except the greens) into a pot, stir it, and cook. In your instant pot®, stir together the coconut milk, water, red curry paste, garlic powder, salt, ginger, onion powder, and chili powder. A delicious combo of butternut squash, cauliflower and red lentils in a thai curry sauce that tastes like you slaved all day. Set the instant pot to the “keep warm” setting and allow the greens to wilt for about 5 minutes in the curry. No one needs to know it only takes 10 minutes to dump everything together! Press “cancel” to turn the. The beauty of this curry is that you literally throw everything (except the greens) into a pot, stir it, and cook.

Instant Pot Cauliflower Tikka Masala Full of Plants
from fullofplants.com

The beauty of this curry is that you literally throw everything (except the greens) into a pot, stir it, and cook. Set the instant pot to the “keep warm” setting and allow the greens to wilt for about 5 minutes in the curry. The beauty of this curry is that you literally throw everything (except the greens) into a pot, stir it, and cook. No one needs to know it only takes 10 minutes to dump everything together! A delicious combo of butternut squash, cauliflower and red lentils in a thai curry sauce that tastes like you slaved all day. Press “cancel” to turn the. In your instant pot®, stir together the coconut milk, water, red curry paste, garlic powder, salt, ginger, onion powder, and chili powder.

Instant Pot Cauliflower Tikka Masala Full of Plants

Instant Pot Cauliflower Thai Curry Press “cancel” to turn the. Press “cancel” to turn the. The beauty of this curry is that you literally throw everything (except the greens) into a pot, stir it, and cook. The beauty of this curry is that you literally throw everything (except the greens) into a pot, stir it, and cook. In your instant pot®, stir together the coconut milk, water, red curry paste, garlic powder, salt, ginger, onion powder, and chili powder. Set the instant pot to the “keep warm” setting and allow the greens to wilt for about 5 minutes in the curry. A delicious combo of butternut squash, cauliflower and red lentils in a thai curry sauce that tastes like you slaved all day. No one needs to know it only takes 10 minutes to dump everything together!

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