A few weeks ago I was convinced to buy an Instant Pot and I’ve never looked back. It changed my life! I've been making this red curry every week, and now that it's finally cold enough out, I figured I'd share the recipe. Perfect for dinner tonight!
Optional pre-roast: Toss the eggplant chunks, cauliflower florets, and butternut squash chunks in olive oil and sea salt. Roast at 350°F (175°C) for about 40 minutes. This can be done the day before or right before cooking.
Set the Instant Pot to sauté mode and add a generous amount of oil. Add the diced onions and sauté for about a minute before adding the red curry paste. Once the onions have softened, add the diced bell peppers and mix through, cooking for about two or three minutes.
At this point, add the remaining ingredients: coconut milk, diced tomatoes, grape tomatoes, vegetable broth, and the roasted vegetables (or raw vegetables if not pre-roasted). Stir until all ingredients are well-combined.
Secure the Instant Pot lid and set it to pressure cook for 20 minutes. Once cooking is done, allow a natural pressure release for 10 minutes before manually venting any remaining pressure. Finally, add the spinach at the end and mix through until it wilts before serving.
