Instant Pot Cauliflower Curry

Looking for a delicious, quick, and vegan curry? Look no further than this Instant pot cauliflower curry!

This Instant pot vegan curry is perfect on busy weeknights when you need something fast, but don't want to sacrifice nutrition and flavor.

A bowl of cauliflower curry is on the table along with a golden spoon.

That's how the instant pot pressure cooker comes in handy. So the cooking time and clean-up after are minimal.

Yet another aspect that makes this a perfect weeknights recipe is that the dish pairs well with brown rice, white rice, naan bread, or besan roti.

That's the kind of flexibility you need for a busy weekday dinner option...limited cook time, bold flavor, wholesome nutrition, and great taste.

So the next time you shop for vegetables grab a head of cauliflower and try this vegan cauliflower curry.

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Why this recipe works
Ingredients note
Instructions
Recipe FAQ
Expert tips
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📖 Recipe
Comments

Why this recipe works

This cauliflower curry is a great option for vegans or people who are looking for a hearty and healthy, meal.

Cauliflower is a great source of vitamins and minerals, and it also happens to be very low in calories.

It's one of the easiest instant pot recipes you can find.

This vegan cauliflower curry is also chock-full of other healthy ingredients like tomatoes, ginger, and garlic. The coconut milk adds richness and creaminess to the dish, while the spices give it a robust flavor.

If you're looking for an easy and delicious vegan curry recipe, then you've gotta try this Instant pot cauliflower curry! It's sure to become a new favorite in your house.

If you are a big fan of the cauliflower curry recipe then must try my cauliflower sabzi recipe and cauliflower masala recipe.

Ingredients note

Cauliflower curry ingredients are on the table.

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.

Instructions

Start by chopping the cauliflower into bite-sized pieces. Set them aside.

An instant pot is with onions, ginger and garlic on saute mode.

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.

A pot is with onions and tomato paste on saute mode.

Now add the tomato paste along with 4 tablespoons of water.

Next, add the spices and salt. Stir and cook for a minute.

An instant pot is with cauliflower florets and coconut milk for curry.

Add the cauliflower florets and coconut milk. Give it a good stir.

An instant pot is filled with cauliflower and spices for curry.

Add the crushed Kasuri methi and close the Instant pot with the lid sealed.

An instant pot displaying pressure cook mode.

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.

head shot of cauliflower curry which is in an instant pot.

Open the Instant pot and garnish with cilantro leaves. Serve hot with rice or naan bread.

Recipe FAQ

Can I make this curry ahead of time?

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.

Can I freeze this curry?

Yes, you can freeze this cauliflower curry for up to three months.

I don't have an Instant Pot. Can I make this recipe without one?

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.

Expert 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.