gluten-free, soy-free, no added oil
1 1/2 cups (355 ml) water
3/4 cup (175 ml) full-fat coconut milk
1 1/2 tsp (4 g) red curry paste
2-inch (5-cm) piece lemongrass, smashed (or 1 tsp lemon zest)
1 medium zucchini, spiralized (about 3 cups [360 g)
1/2 cup (75 g) chopped red pepper
1/2 cup (64 g) thin carrot coins
2 tbsp (10 g) nutritional yeast
Salt, to taste
FOR SERVING:
Lime wedges
Bean sprouts
Chopped cilantro
Add the water, coconut milk, red curry paste, lemongrass, zucchini, red pepper and carrot coins to the Instant Pot.
Put on the lid and close the pressure valve. Click the manual button and set to 1 minute, then click the adjust button and set the pressure to low.
Release the pressure manually, by carefully moving the valve. Stir in the nutritional yeast and salt to taste.
To serve, garnish with the lime wedges, bean sprouts and cilantro.
PER SERVING: Calories 250.8, protein 6.5 g, total fat 16.0 g, carbohydrates 22.8 g, sodium 285.9 mg, fiber 6.4 g