This Instant pot vegan curry is perfect on busy weeknights when you need something fast, but don’t want to sacrifice nutrition and flavor. That’s how the instant pot pressure cooker comes in handy. So the cooking time and clean-up after are minimal. I agree to be sent email.
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.
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
Instructions
Start by chopping the cauliflower into bite-sized pieces. Set them aside. 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. 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. 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.
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.
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Cauliflower Masala (Instant Pot & Stove top)Gobi Paratha RecipeVegan Cauliflower Buffalo WingsCauliflower SabziChili Gobi
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📖 Recipe
