Instant Pot Cauliflower Curry

This Indian Cauliflower Curry recipe is super flavorful, delicious, healthy, and easy to make in an instant pot pressure cooker or stovetop just under 30 minutes for busy weeknights. Cauliflower Coconut Curry is Vegan, Keto, and Low Carb!

This Vegan Cauliflower Curry is a rich, filling, comforting meal prepared with very few ingredients. It’s an excellent weeknight dinner as it gets ready in no time.

We often make this curry when I get fresh cauliflower from the grocery. I usually like to serve on top of basmati rice and a sprinkle of fresh cilantro and squeeze of fresh lime juice on the top. I also like making my favorite Indian Cauliflower Potato Curry( Aloo Gobi) in my Instant Pot pressure cooker.

Love Cauliflower? Checkout out more Cauliflower Recipes here.

Today I am sharing both Instant Pot and Stovetop pot ways of making cauliflower coconut milk curry recipes.

Looking for more Keto Indian Cauliflower recipes then check Cauliflower Soup, Cauliflower Upma, Cauliflower Poha, and Cauliflower Rice.

Cauliflower Curry Ingredients

This cauliflower curry requires only a few ingredients and you’ll be able to find most of them in your pantry.

• Cauliflower: 1 large head of cauliflower cut into medium size florets (about 5 cups).
• Onion: I have used finely chopped onions for this recipe.
• Ginger and garlic: I have used ginger and garlic paste. You can also mince them and add in the curry.
• Tomatoes:  I have used canned crushed tomatoes. You can also use fresh Roma tomatoes to make the base for this curry. You can also puree the fresh tomatoes instead and add if you wish.
• Coconut milk: I have used Chaokoh brand Full Fat Coconut milk in this recipe because full fat works best as it contains the creamiest flavors.
• Coconut oil: I have used coconut oil in this recipe, you can use your preferred vegetable oil.
• Dry spices: I have used turmeric powder, red chili powder, coriander powder, garam masala. You can increase or decrease the spices according to your choice.
• Coriander leaves: for garnish.

How to make Cauliflower Curry

Instant Pot Method

Press SAUTE on Instant Pot. Add coconut oil to the POT. Once the oil is hot add cumin seeds, bay leaf, and let cumins splutter.

Then add onions, ginger garlic paste and saute until onions turn light brown for 3-4 minutes.

Next add the crushed tomatoes along with the juice or tomato puree/sauce, full-fat coconut milk, and dry spices like red chili powder, turmeric powder, garam masala powder, coriander powder, salt, cauliflower florets, and Stir well.

Make sure to Deglaze the bottom of the pot to remove any stuck bits.

In case you think mixture is too thick add ½ cup of water to this.

Furthermore, Close the lid on the pot. Select 0 minutes on MANUAL/PRESSURE COOK (High Pressure) OR select Manual 2 minutes for low pressure.

Once the pot beeps, Quick release the pressure manually.

Lastly, Squeeze some fresh lemon juice and garnish with cilantro. Don't worry if the curry is too liquid consistency. Just turn on SAUTE mode again and boil the curry for 2-3 minutes or until you get desired consistency.

Indian Style Instant Pot Cauliflower Coconut Curry recipe is ready, serve hot with Basmati rice, Jeera Rice, or quinoa.

Stove Top Pot Method

• Heat oil in a pot, Once the oil, is hot add cumin seeds, bay leaf, and let cumin splutter.
• Then add onions, ginger-garlic paste, and saute until onions turn light brown for 3-4 minutes.
• Next add the crushed tomatoes along with the juice or tomato puree or sauce, full-fat coconut milk, and dry spices like red chili powder, turmeric powder, garam masala powder, coriander powder, salt, cauliflower florets, and stir well.
• Cover the lid and cook for 10-15 minutes, stirring occasionally, until the cauliflower softens and absorbs the flavors.
• Lastly, squeeze fresh lemon juice and garnish with cilantro. Serve Indian style Cauliflower Curry hot with basmati rice or quinoa.

What to serve with Cauliflower Coconut Curry?

Cauliflower coconut curry can be served with any jeera rice, basmati rice, or quinoa. It can also be served with naan or roti.

Variations

• You can add hearty veggies of your choice like carrots, sweet potatoes, bell pepper, squash, and green leafy veggies like kale, spinach.
• If you don't have dry spices mentioned in this recipe, you can replace them with 1.5 tablespoons of curry powder instead.
• You can also add canned or cooked chickpeas to make a cauliflower chickpea curry recipe.
• I prefer using full-fat coconut milk for this recipe. You can also use reduced-fat coconut milk but you may not achieve the same results. The sauce may be thinner.

Tips

• Make sure to deglaze the bottom of the pot with the liquid. There are chances of onion and ginger garlic bits sticking to the bottom so gently scraping the pot with some liquid to prevent possible BURN notice.
• Cauliflower cooks very quickly, so use larger pieces for this recipe.

Recipe FAQs

More Vegan Instant Pot Curry recipes

• Rajma Masala
• Chickpea Coconut Curry
• Black Eye Pea Curry (Lobia curry)
• Lauki (Bottle gourd) Sabji
• Whole green moong dal
• Green Lentil Soup 

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