This Indian Vegan Cauliflower Coconut Curry is super flavorful ,delicious, healthy and easy to make in instant pot pressure cooker or stove top just under 30 minutes for busy weeknights.Keto and Low Carb!
Love Cauliflower ? Checkout out more Cauliflower Recipes here.
Today i am sharing both Instant Pot and Stove top pot ways of making cauliflower curry recipe.
Looking for more Keto Indian Cauliflower recipes then Cauliflower Soup ,Cauliflower Upma ,Cauliflower Poha ,Cauliflower Rice .
CAN I FREEZE CAULIFLOWER COCONUT CURRY?
You sure can! Cool Completely and then separate it in to freezer containers and pop them in your freezer for a quick and easy meal. Defrost completely before reheating then add the coriander before serving.
IS CAULIFLOWER COCONUT CURRY VEGAN?
Yes! this cauliflower coconut curry is Vegan.
WHAT TO SERVE WITH CAULIFLOWER CURRY?
Cauliflower coconut curry can be served with any jeera rice ,basmati rice or quinoa.
HOW TO MAKE CAULIFLOWER COCONUT CURRY IN INSTANT POT STEP BY STEP
Press SAUTE on Instant Pot. Add coconut oil in to the POT.Once 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 chilli 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.
If you think mixture is too thick add 1/2 cup of water to this.
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.
Squeeze some fresh lemon juice and garnish with cilantro.Dont 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 Cauliflower Coconut Curry is ready, serve with hot with Basmati rice ,Jeera Rice or quinoa.
HOW TO MAKE CAULIFLOWER COCONUT CURRY RECIPE ON STOVE TOP POT?
- Heat oil in a pot ,Once 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 chilli 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 Coconut Curry hot with Basmati rice or quinoa.
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 dont have dry spices mentioned in this recipe ,you can replace with 1.5 tablespoon of curry powder instead.
- You can also add canned cooked chickpeas for this 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.
MORE VEGAN INSTANT POT RECIPES TO TRY
Black Eye Pea Curry(Lobia curry)
CAULIFLOWER COCONUT CURRY RECIPE CARD
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Instant Pot Cauliflower Coconut Curry
Ingredients
Measuring cup used 1 cup = 250ml
- 1 tablespoon coconut oil (or olive oil)
- 1 bay leaf
- 1 teaspoon cumin (jeera) seeds
- 1 large onion,finely chopped
- 1 tablespoon ginger garlic paste
- 1 can (14 oz) tomatoes, crushed (about 1.5 cups)
- 1 can (14 oz) full fat coconut milk (about 1.5 cups)
- 1 large head cauliflower, cut into medium size florets (about 5 cups)
- salt to taste
- juice of half lemon
- 2 tablepsoon cilantro (coriander leaves)
Dry Spices
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala powder
Instructions
INSTANT POT METHOD:
- Press SAUTE on Instant Pot. Add coconut oil in to the POT.Once 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 chilli 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.
- If you think mixture is too thick add 1/2 cup of water to this.
- 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.
- Squeeze some fresh lemon juice and garnish with cilantro.Dont 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.
- Cauliflower Coconut Curry is ready, serve with hot with Basmati rice ,Jeera Rice or quinoa.
STOVE TOP POT METHOD:
- Heat oil in a pot ,Once 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 chilli 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 Cauliflower Coconut Curry hot with Basmati rice or quinoa.
Notes
VARIATIONS:
- You can add hearty veggies of your choice like carrots, sweet potatoes, bell pepper, butternut squash and green leafy veggies like kale ,spinach.
- If you dont have dry spices mentioned in this recipe ,you can replace with 1.5 tablespoon of curry powder instead.
- You can also add canned cooked chickpeas for this 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.
Nutrition
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Looks amazing, can’t wait to try it tomorrow. When would you add the chickpeas if using them? Thanks!
Hey Manisha, Califlower takes very less time for cooking so i suggest adding cooked or canned chickpeas for this recipe..you can add along with cauliflower and coconut milk.If you think chickpeas are undercooked just simmer the curry for sometime.Please let me know if you try this recipe.