Thai Red Curry Bowl

Ingredients

• Squash

  Winter, butternut, raw

  1 medium (1 lb) or 454g

• Organic Vegetable Stock

  Low Sodium - Trader Joe's

  1 ¾ cup or 420g

• Onions

  Raw

  1 cup, sliced or 115g

• Broccoli

  Raw

  1 cup chopped or 91g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  ½ cup or 120g

• Red Split Lentils

  Trader Joe's

  ½ cup or 70g

• Mushrooms

  Oyster, raw

  114g

• Garlic

  Raw

  3 cloves, minced or 9g

• Lime juice

  Raw

  1 tbsp or 15g

• Crushed red pepper flakes

  ½ tsp or 0.2g

• Paste, Red Curry

  Thai Kitchen

  ⅔ tablespoon or 9g

Directions

1. Prep your ingredients
2. Turn your Instant Pot to "saute" and cook the onion for about 1 minute.
3. Add garlic and cook for another minute
4. Add 3/4 cup veggie stock, lentils, curry paste, and coconut milk
5. Close and seal the lid.
6. Choose "manual" and then cook for 3 minutes on high pressure
7. When time is up, hit "cancel" and let the pressure come down by itself
8. Add mushrooms, cubed squash, and 1 cup of stock
9. Close the lid again and seal
10. Select "manual" again, and cook for 3 minutes
11. When the timer beeps, quick-release the pressure this time
12. Add broccoli and close the lid to let the leftover heat cook the broccoli
13. Season and serve!