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Easy Curried Cauliflower Soup
Lunch American

Easy Curried Cauliflower Soup

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat olive oil in a large pot over medium heat; cook and stir onion, carrots, red bell pepper, and garlic until tender and softened, 5 to 10 minutes. Add cauliflower to vegetable mixture and pour in chicken broth; bring to a boil. Cook soup until cauliflower is tender, about 10 minutes.
  2. 2 Remove pot from heat and blend soup using a hand blender until smooth.
  3. 3 Place pot over low heat and add curry powder, butter, hot sauce, salt, and pepper to soup; simmer until flavors have blended, about 15 minutes more.

By Stacey Dodd

Instant Pot® Curried Chicken Thighs
Dinner Indian

Instant Pot® Curried Chicken Thighs

4.9

Prep
10 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Season chicken thighs with 2 teaspoons curry powder, honey powder, salt, and black pepper.
  2. 2 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and butter. Add chicken and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Add onion; cook and stir until soft and translucent, about 5 minutes. Add garlic and ginger; cook until fragrant, about 2 minutes. Return chicken to Instant Pot®. Add tomatoes and tomato powder. Close and lock the lid.
  3. 3 Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
  4. 4 Release pressure using the natural-release method according to manufacturer's instructions, for 10 minutes. Switch to the quick-release method according to manufacturer's instructions and release remaining pressure for about 5 minutes. Unlock and remove the lid.
  5. 5 Turn on Saute function. Add coconut milk, cumin, and remaining curry powder to the pot. Cook until sauce has thickened, about 5 minutes.

By thedailygourmet

Instant Pot® Curried Cheesy Cauliflower-Squash Soup
Dinner

Instant Pot® Curried Cheesy Cauliflower-Squash Soup

5.0

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to heat. Add olive oil and onion; saute until soft, about 3 minutes. Add garlic and saute another minute. Add broth, cauliflower, and butternut squash. Close and lock the lid; set vent to seal. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
  3. 3 Stir curry powder and salt into soup in the pressure cooker. Blend soup to desired texture using an immersion blender. Stir in shredded mozzarella and Cheddar cheese blend and serve immediately.

By Ginny Maziarka

Yellow Chicken Curry with Coconut Milk
Dinner Asian

Yellow Chicken Curry with Coconut Milk

5.0

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Bring water to a boil in a medium saucepan; stir in rice, cover, and reduce heat to low. Simmer until water has been absorbed, about 15 minutes. Add a few tablespoons water if rice is too firm. Remove from heat, cover, and set aside.
  2. 2 Meanwhile, heat oil in a large wok over medium-high heat. Add potatoes, chicken, salt, and black pepper; cook and stir until chicken is firm and no longer translucent, 5 to 7 minutes.
  3. 3 Stir in coconut milk, curry powder, chopped garlic, soy sauce, sugar, garlic powder, cumin, ginger, and pepper flakes with a wooden spoon until well mixed. Bring to a boil. Cover, reduce heat to low, and simmer until potatoes are very soft and curry aroma is strong, 15 to 20 minutes.
  4. 4 Off heat, taste; adjust curry powder, sugar, salt, and black pepper as desired. Let sit before serving over cooked rice, 5 minutes.

By Tanya Jenny