Prep
Ingredients:
4 tbsp butter
2 ½ cups chopped tempeh
Salt and black pepper to taste
2 tbsp red curry paste
1 cup coconut cream
½ cup vegetable broth
1 cup cauliflower, cut into florets
½ cup fresh cilantro, chopped
Instructions
Set the IP in Sauté mode and adjust to Medium heat.
Melt the butter in the inner pot and cook the tempeh until brown, 5 minutes. Season with salt and black pepper.
Mix in the red curry paste, vegetable broth, and cauliflower.
Lock the lid in place; select Manual mode on High Pressure and set the timer to 3 minutes.
After cooking, do a quick pressure to release the remaining steam and open the lid.
Stir and adjust the taste with salt and black pepper.
Mix in the cilantro and serve the curry.
Nutrition Facts per Serving
Calories
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