2 T vegetable oil
1/2 onion chopped
2 cloves garlic
1 T minced ginger
1 t cumin
1/2 t tumeric
2 T red curry paste
1 t lemon zest
1 head cauliflower
1 cups veg broth
1.5 cups coconut milk
1 T honey
1/2 t salt
1/4 t pepper
Saute onion and oil first, then add spices after onions are softened. Add in remaining ingredients except coconut milk. Pressure cook on high for 5 minutes, release naturally. Add coconut milk and use immersion blender to puree.
