Thai Red Curry IP

Instant Pot

Thai Red Curry - Vegan Under Pressure

Yield: Serves 4 to 6

I am wowed by the flavor of this fusion-style dish, where winter squash pairs very well with Thai curry. The mushrooms add earthiness and a lot of texture, while the broccoli (or greens) adds freshness.

If you are not familiar with lime leaves, you will likely recognize the flavor if you’ve eaten Thai food. Store the leaves in your freezer so that they are available when you need them. Galangal is a root, similar to ginger, that is used in Thai cooking. Chana dal is split chickpeas, which are used often in Indian cooking. If you can’t find them, split red lentils stand in easily. This is a perfect winter dish. If you are not familiar with lime leaves, you will likely recognize the flavor if you’ve eaten Thai food. Store the leaves in your freezer so that they are available when you need them. Galangal is a root, similar to ginger, that is used in Thai cooking. Chana dal is split chickpeas, which are used often in Indian cooking. If you can’t find them, split red lentils stand in easily. This is a perfect winter dish.

Ingredients

1 cup sliced onion

3 cloves garlic, minced

1 teaspoon or more minced hot chile, such as jalapeño; or ½ teaspoon crushed red pepper

½ cup chana dal or split red lentils

2 pieces dried galangal slices

2 kaffir lime leaves

1¾ cups vegetable stock

½ cup regular or light coconut milk

2 teaspoons Thai red curry paste

4 to 5 cups (or more) peeled cubed winter squash, such as butternut, kabocha, or acorn (1 pound)

4 ounces oyster mushrooms, sliced

1 cup broccoli florets; or 2 cups thinly sliced kale, collard greens, or Swiss chard

1 to 2 tablespoons lime juice

Chopped cilantro, for garnish

Directions at theveggiequeen.com

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