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instant pot cauliflower coconut curry served in a white bowl with lemon wedges and cilantro on side
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4.69 from 32 votes

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.
Course curry, Main Course
Cuisine Indian
Keyword cauliflower recipes, instant pot cauliflower coconut curry
Diet Vegan, Vegetarian
Method Instant Pot/Pressure Cooker, Stovetop
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6
Calories 88kcal
Author Bhavana Patil

Ingredients

Measuring cup used 1 cup = 250ml

Dry Spices

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.
    step to saute spices collage
  • Then add onions, ginger-garlic paste, and saute until onions turn light brown for 3-4 minutes.
    steps to saute ginger garlic paste and onions collage
  • 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.
    step to add tomato sauce and spices to cauliflower curry collage
  • 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.
    pressure cooked cauliflower coconut curry in the instant pot insert
  • Indian Style Instant Pot Cauliflower Coconut Curry recipe is ready. Serve hot with basmati ricejeera rice, or quinoa.
    instant pot cauliflower coconut curry served in a white bowl with lemon wedges and cilantro on side

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.

Notes

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

Variations:

  1. You can also add hearty veggies of your choice like carrots, sweet potatoes, bell pepper, squash, and green leafy veggies like kale, spinach.
  2. If you cant find dry spices mentioned in this recipe, you can replace them with 1.5 tablespoons of curry powder instead.
  3. You can also add canned or cooked chickpeas to make a cauliflower chickpea curry 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 scrape 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