Description
This Instant Pot Cauliflower Curry is a flavorful and creamy vegan curry that’s quick and easy to make. Loaded with cauliflower, peas, and aromatic spices, it’s a satisfying main course that pairs perfectly with steamed rice or naan bread.
Ingredients
Scale
Main Ingredients:
- 1 medium head of cauliflower, cut into florets
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon vegetable oil
Spices and Seasonings:
- 1 can (14 ounces) diced tomatoes
- 1 can (14 ounces) coconut milk
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- 1 cup frozen peas
- Fresh cilantro, chopped for garnish
Instructions
- Sauté Aromatics: Set the Instant Pot to sauté mode, add vegetable oil, onion, garlic, and ginger. Sauté until softened.
- Add Spices: Stir in curry powder, cumin, turmeric, paprika, cayenne, salt, and pepper. Toast for 1 minute.
- Cook Curry: Add tomatoes, cauliflower, and coconut milk. Pressure cook for 3 minutes, then quick release.
- Finish: Stir in peas, adjust seasoning, and garnish with cilantro before serving.
Notes
- Serve with steamed rice or naan bread.
- For added protein, include a can of chickpeas in the curry.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 11g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg
