This Paleo dinner recipe brings the heat, thanks to curry powder and cayenne powder. As a bonus, you can make this Paleo recipe in your Instant Pot!

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

prep:
20 mins
pressure-cook:
5 mins
Servings:
6
Max Servings:
8
Yield:
6 3/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 6-qt. multifunction electric or stove-top pressure cooker stir together the first eight ingredients (through cayenne pepper). Add coconut milk; stir to coat.

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  • Lock lid in place. Set electric cooker on high pressure to cook 5 minutes. For stove-top cooker, bring up to pressure over medium-high; reduce heat enough to maintain steady (but not excessive) pressure. Cook 5 minutes. Remove from heat. For both models, immediately release pressure. Open lid carefully. Serve over cauliflower rice. Top with cilantro.

Nutrition Facts

252 calories; total fat 8g; saturated fat 3g; polyunsaturated fat 2g; monounsaturated fat 2g; cholesterol 142mg; sodium 341mg; potassium 762mg; carbohydrates 12g; fiber 3g; sugar 5g; protein 33g; trans fatty acid 0g; vitamin a 644IU; vitamin c 95mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 8mg; vitamin b6 1mg; folate 59mcg; vitamin b12 1mcg; calcium 49mg; iron 2mg.
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Reviews

Rating: 5.0 stars
04/27/2020
This was really good! If you like extra-spicy you might want to double the cayenne pepper. I thought it was perfect. My husband wanted it hotter. I made no changes. Thanks for sharing!
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