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.
Would you like to save this?
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.
Jump to:
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: 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.

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.
Recipe FAQ
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.
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.

You might also like
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.
Did you love this recipe? Rate it ⭐⭐⭐⭐⭐!
And let me know in the comments what you loved about it.
📖 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.
Comments
No Comments