Instant Pot Cauliflower Curry
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.
Servings: 4
Calories: 222kcal
Equipment
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 tsp coconut oil, 1 onion or , 2 garlic cloves chopped, 1 tsp 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 tbsp tomato paste, 4 tbsp water, 1 tsp grated ginger, ½ tsp red chili powder, ½ tsp cumin powder, ¼ tsp garam masala, ½ tsp coriander powder, ¼ tsp 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 tsp 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.
Nutrition
Calories: 222kcal | Carbohydrates: 5g | Protein: 2g | Fat: 23g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 81mg | Potassium: 307mg | Fiber: 1g | Sugar: 1g | Vitamin A: 199IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 4mg