Instant Pot Cauliflower Curry Recipe

Finding a delicious and nutritious meal that comes together quickly can be a challenge for busy families.

Our Instant Pot Cauliflower Curry is the perfect solution—a flavorful, healthy, and vegan-friendly dish that’s ready in no time.

This curry pairs wonderfully with rice or roti, making it an ideal choice for weeknight dinners.

Let’s learn how to make it.

Why Choose Cauliflower Curry?

Cauliflower is excellent at absorbing the rich flavors and aromas of spices, ensuring every bite is packed with taste.

This curry is not only vegan, gluten-free, keto-friendly, and low in carbohydrates but also incredibly versatile, catering to various dietary preferences. It’s a hearty option that doesn’t compromise on flavor or nutrition.

Ingredients For Our Cauliflower Curry

• 1 large head of cauliflower, cut into medium florets
• 1 large onion, finely chopped (red or white)
• 3 cloves garlic, minced (or 1 tablespoon garlic paste)
• 1-inch piece ginger, grated (or 1 tablespoon ginger paste)
• 2 medium tomatoes, chopped (or 1 cup canned crushed tomatoes)
• 1 can (14 oz) coconut milk (full-fat for a creamier sauce)
• 2 tablespoons coconut oil (or your preferred cooking oil)
• 1 teaspoon cumin seeds
• 1 bay leaf
• 2 green chilies, slit (adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon garam masala
• Salt, to taste
• 1 tablespoon fresh lemon juice
• Fresh cilantro leaves, chopped for garnish

Optional Add-Ins:

• 1 cup green peas
• 1 bell pepper, chopped
• 1 potato, diced

How to Make Instant Pot Cauliflower Curry

Our Instant Pot method makes this curry effortless and quick. Here’s how to prepare it:

Step 1: Prepare the Ingredients

Rinse the cauliflower florets thoroughly and set aside.

Finely chop the onion, mince the garlic, and grate the ginger.

Chop the tomatoes, or have your canned crushed tomatoes ready.

Step 2: Sauté the Aromatics

Turn on the Instant Pot and select the ‘Sauté’ mode.

Add 2 tablespoons of coconut oil to the pot. Once melted, add 1 teaspoon cumin seeds and 1 bay leaf.

Let them splutter for about 30 seconds until fragrant.

Stir in the minced garlic, grated ginger, and slit green chilies. Sauté for 1-2 minutes until the mixture is aromatic.

Add the chopped onions and cook for 3-4 minutes until they turn translucent and lightly golden.

Step 3: Add Tomatoes and Spices

Mix in the chopped tomatoes, cooking for another 2-3 minutes until they soften.

Add the turmeric powder, red chili powder, and salt. Stir well to combine all the spices with the tomato mixture.

Step 4: Add Cauliflower and Coconut Milk

Add the cauliflower florets to the pot, stirring to coat them with the spice mixture.

Pour in the coconut milk and stir everything together. If you’re adding any optional vegetables like green peas or bell peppers, include them now.

Step 5: Pressure Cook

Close the lid of the Instant Pot, ensuring the vent is set to the ‘Sealing’ position.

Select the ‘Pressure Cook’ or ‘Manual’ mode and set the timer for 6 minutes on high pressure.

Once the cooking time is complete, allow the Instant Pot to naturally release pressure for 10 minutes, then carefully move the vent to ‘Venting’ to release any remaining pressure.

Step 6: Final Touches

Open the lid and stir in 1 teaspoon garam masala and 1 tablespoon fresh lemon juice. Adjust the seasoning if necessary.

Garnish with fresh cilantro leaves before serving.

Step 7: Serve

Serve your Instant Pot Cauliflower Curry hot with steamed basmati rice, whole wheat roti, or quinoa for a wholesome meal.

Stovetop Pressure Cooker Method

Don’t have an Instant Pot? No problem! You can easily make this curry using a stovetop pressure cooker.

Here’s how:

Step 1: Cook the Cauliflower

In a stovetop pressure cooker, add the cauliflower florets and 1 cup of water.

Close the lid and cook on medium-high heat for 3-4 whistles. Once done, turn off the heat and allow the pressure to release naturally.

Step 2: Sauté the Aromatics

Heat 2 tablespoons of coconut oil in a large pan or pressure cooker over medium heat.

Add 1 teaspoon cumin seeds and 1 bay leaf, letting them splutter for about 30 seconds.

Stir in the minced garlic, grated ginger, and slit green chilies. Sauté for 1-2 minutes until aromatic.

Add the chopped onions and cook for 3-4 minutes until translucent and lightly golden.

Step 3: Add Tomatoes and Spices

Mix in the chopped tomatoes and cook for another 2-3 minutes until softened.

Add the turmeric powder, red chili powder, and salt. Stir well to combine.

Step 4: Combine Cauliflower and Coconut Milk

Add the cooked cauliflower florets to the pan along with the sautéed tomato mixture.

Pour in the coconut milk and add any optional vegetables like green peas or bell peppers.

Step 5: Pressure Cook

Close the lid of the pressure cooker and set it to medium-high heat.

Cook for 3-4 whistles, then turn off the heat and allow the pressure to release naturally.

Step 6: Final Touches

Open the lid and stir in 1 teaspoon garam masala and 1 tablespoon fresh lemon juice.
Garnish with fresh cilantro leaves before serving.

Step 7: Serve

Serve your stovetop Cauliflower Curry hot with rice, roti, or quinoa.

Serving Suggestions For Our Cauliflower Curry

Cauliflower Curry is incredibly versatile and pairs well with a variety of sides:

• Steamed Basmati Rice: Fluffy and fragrant, perfect for soaking up the curry.
• Whole Wheat Roti or Chapati: Soft and chewy flatbreads ideal for scooping the sauce.
• Quinoa: A nutritious alternative to rice that adds a nice texture.
• Indian Cucumber Salad: A refreshing side that complements the rich flavors of the curry.
• Pickles: Add a tangy kick to your meal with your favorite vegan pickles.

Our Top Cooking Tips

• Adjust Consistency: Tailor the thickness of the curry by adding more or less water or coconut milk based on your preference.
• Soak the Lentils: Although split yellow mung lentils cook quickly, soaking them for 30 minutes can reduce cooking time and ensure a smoother texture.
• Use Fresh Spices: Using fresh spices and herbs enhances the flavor and aroma of the curry.
• Deglaze the Pot: When using the Instant Pot, make sure to deglaze the bottom of the pot with the liquid from the tomatoes to prevent a burn notice.
• Size Matters: Cut the cauliflower into large florets to ensure they cook evenly and retain some texture.

Variations for Cauliflower Coconut Curry

Feel free to customize this curry to suit your taste and what you have on hand:

• Add Extra Vegetables: Incorporate vegetables like bell peppers, sweet potatoes, carrots, kale, or spinach for added nutrition.
• Boost the Protein: Add cooked chickpeas or sautéed tofu for an extra protein boost.
• Spice It Up: Increase the number of green chilies or add a dash of your favorite hot sauce for more heat.
• Different Oils: Swap out coconut oil for peanut oil or another high-heat oil to change the flavor profile.

Final Thoughts

Our Instant Pot Cauliflower Curry is a fantastic addition to any family’s meal plan. It’s quick, easy, and packed with flavor and nutrients.

Whether you’re a seasoned cook or new to Indian cuisine, this recipe is sure to impress.

Gather the family, enjoy the process, and savor the delicious results.

Frequently Asked Questions