• Jackie Lede

Instant Pot Lentil Cauliflower Curry


(can be made in crockpot or pot too)


1 cup of uncooked brown lentils (ideally soak them for 12-24 hours in water and a splash of vinegar, then strain and rinse them before using) **this step is not mandatory but makes them easier to digest

1 medium head of cauliflower but into bite sized pieces

1/2 onion chopped

3 garlic cloves chopped

1 tbsp ginger chopped

1 tbsp of coconut oil (or other oil)

2 tbsp curry powder

1.5 tsp coriander

1 tsp cumin

1 tsp sea salt

2 cans of full fat coconut milk

1/2 cup of veggie broth or water

Small box of spinach

Optional: Cilantro, Cashews. Serve with brown or white rice.


Put Instant Pot onto the 'saute' option and let it get hot.

Add oil and onions and brown


Add garlic and ginger for a few minutes to brown

Then add all the spices (coriander, cumin, curry, salt) stir around in the heat and turn Instant Pot off.

Add in the rest of the ingredients except for the spinach and give it a good stir. There should be enough liquid to cover all the lentils and cauliflower.

Seal your Instant Pot and pressure seal. Turn to HIGH for 15 minutes. You can let it naturally release or release on your own.

Stir in spinach and let it wilt.

Serve with brown rice, fresh cilantro and cashews.


This is such an easy dinner because you can put your rice in the rice cooker and your cooking your curry in the Instant Pot. Walk away and dinner will be ready, along with leftovers to eat the next day or to freeze, in less than 30 minutes.


This can also be made in a crock pot and on the stove in a pot. You would use the same method.


For a crock pot, you would use a frying pan the and then transfer into the pot, cook 8 hours on low.


In a pot let it simmer until lentils are cooked through.


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