Looking for a delicious, quick, and vegan curry? Look no further than this Instant pot cauliflower curry!
This Instant pot vegan cauliflower curry is perfect on busy weeknights when you need something fast, but don't want to sacrifice nutrition and flavor.
So next time you're at the store, grab a fresh head of cauliflower and make this easy Instant Pot cauliflower curry. If you enjoy rich tomato-based gravies like my gobi tikka masala, or comforting dry-style dishes like vegan aloo gobi, this curry brings the best of both worlds saucy, satisfying, and incredibly simple to prepare.
Why You Will Love This
- One-pot convenience: Everything cooks in the Instant Pot, making cleanup effortless.
- Weeknight friendly: Ready in under 30 minutes with minimal prep.
- Rich and creamy without dairy: Coconut milk adds luxurious texture while keeping it fully vegan.
- Nutrient-dense and satisfying: Cauliflower is high in fiber and pairs beautifully with plant-based protein sides.
- Meal-prep approved: Tastes even better the next day as the flavors deepen.
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Key Ingredients
- Cauliflower: I used regular-sized cauliflower for this recipe, but you could also use frozen cauliflower florets. Just look for cauliflower heads with no brown or black coloring developing on the top. That usually shows the age of the cauliflower.
- Coconut milk: I prefer to use full-fat coconut milk for this recipe, but you could also use light coconut milk.
- Tomato paste: I used tomato paste but you can use canned tomatoes or tomato puree if you prefer.
- Spices: I used a combination of Indian spices like red chili powder, garam masala, turmeric powder, coriander powder, and cumin seeds for this recipe. You can adjust the spices to your liking. You can find these at most ethnic grocery stores or online.
- Ginger & garlic: I used fresh chopped ginger and just two cloves of garlic. You could also use ginger & garlic paste.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
How to Make Instant Pot Cauliflower Curry
- Set Instant pot to sauté mode and drizzle a couple of teaspoons of coconut oil. When hot, add the chopped onions, garlic, and ginger.
- Sauté for a few minutes until onions are translucent.
- Now add the tomato paste along with 4 tablespoons of water.
- Next, add the spices and salt. Stir and cook for a minute.
- Add the cauliflower florets and coconut milk. Give it a good stir.
- Add the crushed Kasuri methi and close the Instant pot with the lid sealed.
- Set to manual mode for two minutes at low pressure. or set on pressure cook mode for zero minutes at high pressure.
- Once done, let the Instant pot release pressure naturally for five minutes, and then do a quick release.
- Open the Instant pot and garnish with cilantro leaves. Serve hot with rice or naan bread.
Serving Suggeations
This Instant Pot cauliflower curry pairs beautifully with fluffy basmati rice or warm Indian breads.
Serve it with soft homemade chapati for a classic, comforting combination, or try it with hearty besan roti for added protein and flavor. If you enjoy adding greens to your meals, soft spinach chapati makes a nutritious and vibrant option.
For a rice-based pairing, fragrant Instant pot peas pulao or lightly spiced vegan methi pulao complement the creamy curry perfectly, making it a wholesome and satisfying dinner.
Instant Pot Cauliflower Curry Recipe FAQs
Yes, you can make this curry ahead of time and store it in an airtight container. Just reheat it when you're ready to eat.
Yes, you can freeze this cauliflower curry for up to three months.
Yes, you can make this recipe on the stovetop. Simply follow the instructions up until you add the cauliflower and coconut milk.
Cover the pot and simmer until the cauliflower is cooked through. Then proceed with the recipe as written.
Uma's tips
- If you want a richer curry, you can add some vegan ghee or vegan butter to the Instant pot when sautéing the onions.
- You can also add some green peas along with cauliflower for extra flavor and nutrition.
- Adding a few cubes of boiled potatoes to the mix makes it somewhat close to the 'Aloo Gobi' dish.
- For a milder curry, you can reduce the amount of red chili powder used.
- Use curry powder instead of listed spices for an easy shortcut.
- If you don't have fresh ginger and garlic, you can use ginger & garlic paste.
- For the thicker curry, cook it uncovered on simmer for a few minutes.
- Curry always tastes better the next day so make a big batch and enjoy leftovers!
- Add ½ cup cooked lentils or 1 chopped potato as a thicking agent.
Indian Vegan Curry Recipes
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📖 Recipe
Instant Pot Cauliflower Curry
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 head cauliflower - 4 cups cauliflower florets
- 1 can coconut milk - 13.66 oz
- 2 tablespoon tomato paste
- 2 teaspoon coconut oil
- 4 tablespoon water
- 1 onion or - ¾ cup chopped onion
- 2 garlic cloves chopped
- 1 teaspoon grated ginger
- ½ teaspoon red chili powder
- ½ teaspoon cumin powder
- ¼ teaspoon garam masala
- ½ teaspoon coriander powder
- ¼ teaspoon turmeric powder
- salt to tatse
- ½ teaspoon kasuri methi
Instructions
- Start by chopping the cauliflower into bite-sized pieces. Set them aside.
- Set Instant pot to sauté mode and drizzle a couple of teaspoons of coconut oil. When hot, add the chopped onions, garlic, and ginger.2 teaspoon coconut oil, 1 onion or, 2 garlic cloves chopped, 1 teaspoon grated ginger
- Sauté for a few minutes until onions are translucent.
- Now add the tomato paste along with 4 tablespoons of water. Next, add the spices and salt. Stir and cook for a minute.2 tablespoon tomato paste, 4 tablespoon water, 1 teaspoon grated ginger, ½ teaspoon red chili powder, ½ teaspoon cumin powder, ¼ teaspoon garam masala, ½ teaspoon coriander powder, ¼ teaspoon turmeric powder, salt to tatse
- Add the cauliflower florets and coconut milk. Give it a good stir.1 head cauliflower, 1 can coconut milk
- Add the crushed Kasuri methi and close the Instant pot with the lid sealed. Set to manual mode for two minutes at low pressure. or set on pressure cook mode for zero minutes at high pressure.½ teaspoon kasuri methi
- Once done, let the Instant pot release pressure naturally for five minutes, and then do a quick release.
- Open the Instant pot and garnish with cilantro leaves. Serve hot with rice or naan bread.
Video
Notes
- If you want a richer curry, you can add some vegan ghee or vegan butter to the Instant pot when sautéing the onions.
- You can also add some green peas along with cauliflower for extra flavor and nutrition.
- Adding a few cubes of boiled potatoes to the mix makes it somewhat close to the 'Aloo Gobi' dish.
- For a milder curry, you can reduce the amount of red chili powder used.
- Use curry powder instead of listed spices for an easy shortcut.
- If you don't have fresh ginger and garlic, you can use ginger & garlic paste.
- For the thicker curry, cook it uncovered on simmer for a few minutes.
- Curry always tastes better the next day so make a big batch and enjoy leftovers!
- Add ½ cup cooked lentils or 1 chopped potato as a thicking agent.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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