Instant Pot Cauliflower Curry
This Vegan Cauliflower Coconut Curry is super flavorful, delicious, healthy and easy to make in instant pot pressure cooker or stovetop just under 30 minutes.
Servings 6
Calories 88kcal
Equipment
Ingredients
- 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 adjust to taste
- juice of half lemon
- 2 tablespoons cilantro (coriander leaves)
Dry Spices
- ½ 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 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.
- Ensure to Deglaze the bottom of the pot to remove any stuck bits.If you think the mixture is too thick, add ½ cup of water to this (I did not add extra water).
- 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 a too liquid consistency. Instead, turn on SAUTE mode again and boil the curry for 2-3 minutes or until you get the desired consistency.
- Indian Style Instant Pot Cauliflower Coconut Curry recipe is ready. Serve hot with basmati rice, jeera rice, or quinoa.
Stovetop 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.
Video
Notes
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.
Variations:
- You can also add hearty veggies of your choice like carrots, sweet potatoes, bell pepper, squash, and green leafy veggies like kale, spinach.
- If you cant find 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 scrape the pot with some liquid to prevent possible BURN notice.
- Cauliflower cooks very quickly, so use larger pieces for this recipe.
Nutrition
Calories: 88kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Sodium: 78mg | Potassium: 207mg | Fiber: 2g | Sugar: 1g | Vitamin A: 49IU | Vitamin C: 32mg | Calcium: 18mg | Iron: 1.1mg