Instant Pot Cauliflower Thai Curry

Scaled for 5 portions · 8 steps

1 tbsp(15 mL) extra-virgin olive oil1(14-ounce/398 mL) can light coconut milk1(14-ounce/398 mL) can diced tomatoes, with juices*2 cup(260 g) chopped cauliflower florets (1-inch pieces)2 cup(340 g) peeled and cubed (3/4-inch) butternut squash2 tbsp(30 mL) red curry paste**1 tsp(5 mL) dried flaked onion***0.5 tsp(2.5 mL) garlic powder0.75 tspfine sea salt, or to taste0.25 tspcayenne pepper—Lots of freshly ground black pepper, to taste0.5 cup(100 g) uncooked red lentils2 cup(75 g) packed stemmed and finely chopped kale or chard—Cooked jasmine rice or grain of choice—Fresh chopped cilantro leaves—Fresh lime juice

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