Instant Pot Cauliflower Thai Curry

INGREDIENTS

1 tbsp

extra-virgin olive oil

(14-ounce/398 mL) can light coconut milk

(14-ounce/398 mL) can diced tomatoes

2 1/2 cups

chopped cauliflower florets (1-inch pieces)

2 cups

peeled and cubed (3/4-inch) butternut squash

1/2 cup

uncooked red lentils

2 tbsp

red curry paste*

1 tsp

dried flaked onion**

1/2 tsp

garlic powder

3/4 tsp

fine sea salt, or to taste

1/4 tsp

cayenne pepper

Lots of freshly ground black pepper,

2 cups

packed stemmed and finely chopped kale or chard

Cooked jasmine rice or grain of choice

Fresh chopped cilantro leaves

Fresh lime juice