Instant pot cauliflower and butternut squash thai curry

Ingredients:

For the curry:

• 1 tablespoon (15 mL) extra-virgin olive oil
• 1 (14-ounce/398 mL) can light coconut milk
• 1 (14-ounce/398 mL) can diced tomatoes, with juices*
• 2 cups (260 g) chopped cauliflower florets (1-inch pieces)
• 2 cups (340 g) peeled and cubed (3/4-inch) butternut squash
• 2 tablespoons (30 mL) red curry paste**
• 1 teaspoon (7.5 mL) dried flaked onion***
• 1/2 teaspoon (2.5 mL) garlic powder
• 3/4 teaspoon fine sea salt, or to taste
• 1/4 teaspoon cayenne pepper
• Lots of freshly ground black pepper, to taste
• 1/2 cup (100 g) uncooked red lentils
• 2 cups (75 g) packed stemmed and finely chopped kale or chard

Serving suggestions:

• Cooked jasmine rice or grain of choice
• Fresh chopped cilantro leaves
• Fresh lime juice

Directions:

1. Add all of the curry ingredients (except the red lentils and kale/chard) to the Instant Pot and stir until combined. 
2. Add the red lentils on top of the mixture and gently press them into the liquid (do not stir the lentils into the mixture as this can result in a burn notice in some machines).
3. Secure lid in the lock position and check that the Steam Release Handle is pointing to the “Sealing” position.
4. Press the “Pressure Cook” button (or “Manual”, on some machines) and set the cook time to 5 minutes on high pressure. After 5 seconds you’ll hear a couple beeps and the screen will say “on”. The cooking process has begun! You can now go do something fun for about 10 to 15 minutes while the curry cooks.
5. You’ll hear a few beeps when the timer is up. Immediately do a “Quick Pressure Release” to avoid overcooking the curry. I stand back and use a wooden spoon handle (never my hand!) to shift the Steam Release Handle to the “Venting” position to release the pressure. Once all of the pressure has been released, the float valve will sink and you won’t hear steam anymore.
6. Carefully open the lid and stir the curry. To achieve a thicker texture, I like to mash a bit of the curry with a potato masher, simply pulsing about 4 or 5 times around the pot. You can also blitz it for a second or two with an immersion blender.
7. Stir in the chopped greens until thoroughly combined and secure the lid. Set the Instant Pot to the “Keep Warm” setting and allow the greens to wilt for about 5 minutes in the curry. Press “Cancel” to turn the heat off and release the steam again, if necessary, before removing the lid.
8. Serve over rice or grain of choice, if desired, and garnish with cilantro and lime. The lime juice gives it a lovely brightness, but avoid using too much as it can overpower. I always add a sprinkle of salt and pepper before serving too.