Ingredients

1 small golden cauliflower, cut into bite-size pieces - white cauliflower is fine if you can’t find the golden variety

1 medium onion, chopped

2 garlic cloves, minced

1 tablespoon finely chopped ginger

1 tablespoon curry powder

1 tablespoon turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon dried red pepper flakes

1 cup dried red lentils

2 cups vegetable stock

1 - 15 ounce can diced tomatoes

1 - 14 ounce can light coconut milk

1 cup frozen peas

1/2 cup diced zucchini

cilantro for garnish

Instructions

1. Preheat oven to 450 degrees fahrenheit. Line a baking sheet with parchment paper or a silicone liner. Spread the cauliflower florets onto the baking sheet in a single layer. Roast for 15 minutes until florets are tender. Set aside.

2. Set a 6-qt Instant Pot on Saute setting and heat. Add onion and garlic, saute for 5 minutes until translucent, stirring occasionally, adding a tablespoon or two of water if needed to prevent sticking. Add remaining ingredients EXCEPT cauliflower and cilantro.

3. Lock lid in place; set pressure valve to Sealing. Set Instant Pot on Pressure Cook setting and set time for 20 minutes.

4. Once the timer goes off, press cancel and let Instant Pot sit to naturally release pressure an additional 20 minutes.

5. Move sealing valve to the Release position to release any remaining steam. Give it a good stir. You can either stir in the roasted cauliflower or just serve it on top of the curry. Garnish with fresh cilantro leaves.

Serves 4

SERVING SUGGESTIONS: Serve with brown basmati rice or quinoa, Naan, and Cashew Sour Cream.