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Instant Pot Lentil Cauliflower Curry

Make this ahead for a savory dinner AND leftovers for your weekly meal prep
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Course: Main Course, Main Dish
Cuisine: Americana
Keyword: curry, easy vegan dressing, instantpot, vegetarian
Prep Time: 25 minutes
Cook Time: 5 minutes
Servings: 12
Author: Ginger Hultin


  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1 Tablespoon ginger freshly grated
  • 2 cups brown lentils rinsed
  • 3 carrots chopped
  • 1 head cauliflower chopped into bite size florets
  • 3 Tablespoons curry powder
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon sea salt
  • 30 ounces tomato sauce canned
  • 25 ounces water (shake it up in the used tomato sauce jar!)
  • 2 cups brown or white rice - try freezer variety prepared by cooking or heating up (if frozen)
  • 1/2 bunch cilantro chopped roughly


  • Instant Pot
    Combine all ingredients except rice and cilantro into the base of the instant pot. Set to high pressure and cook for 5 minutes.
  • Slow Cooker
    Place all ingredients except rice and cilantro into a 4-quart electric slow cooker; stir well and cook on low for 8-9 hours or until vegetables are tender.
  • Serve over brown rice and top with cilantro.