Cauliflower Crazy Curry – because I literally tossed this together in the 5 free minutes I had. (I had posted this on Instagram & Facebook a few weeks ago, adding it here for ease and reference.)
Add to your Instant Pot in this order:
1 carton of slow sodium veggie broth
1 cup yellow split peas
1 onion chopped
Stir
Thai House Red Curry Paste – guessing two tablespoons??
A few sprinkles of Turmeric and Garlic powder
Stir
3-4 large yellow potatoes chopped into small-ish pieces
1-2 zucchini chopped into similar size as the potatoes
1 head of cauliflower chopped
Put the lid on. Set to 10 mins and let pressure release naturally. When done, stir it all together and let sit for a bit to cool and have the flavors combine. Enjoy!
CROCK-POT Variation: Put everything into the crock-pot on high for 4 hours or until soft. Thank you to Michele on Facebook who came through with this crock-pot variation!
UPDATE – I recently made this subbing Sweet Potatoes for Yukon (skins on) and split-red lentils for yellow split peas. It was just as delicious though I think I prefer the yellow potatoes for more of the chew factor as the sweet potatoes dissolved but it still tasted great and looks so pretty! Again, even better the next day.
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Happy Trails!
~Trailmomma
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