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instant pot cauliflower coconut curry in a white bowl with side of rice and curry and lemon on side
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4.88 from 8 votes

Instant Pot Cauliflower Coconut Curry

This 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.
Course curry, Main Course
Cuisine Indian
Keyword cauliflower recipes, instant pot cauliflower coconut curry
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Calories 88kcal
Author bhavana

Ingredients

Measuring cup used 1 cup = 250ml

Dry Spices

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

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.

VARIATIONS:

  1. You can add hearty veggies of your choice like carrots, sweet potatoes, bell pepper, butternut squash and green leafy veggies like kale ,spinach.
  2. If you dont have dry spices mentioned in this recipe ,you can replace with 1.5 tablespoon of curry powder instead.
  3. You can also add canned cooked chickpeas for this recipe.
  4. 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:

  1. 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.
  2. Cauliflower cooks very quickly, so use larger pieces for this recipe.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

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