Description
Creamy, comforting, and packed with bold spices, this Instant Pot Cauliflower Curry is a quick and easy one-pot wonder perfect for busy weeknights.
Ingredients
Scale
- 1 medium head cauliflower, cut into florets
- 1 can (13.5 oz) full-fat coconut milk
- 1 can (14.5 oz) diced tomatoes
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1/2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 1/2 cup vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped (for garnish)
Instructions
- Set the Instant Pot to sauté mode and let it preheat for a minute.
- Add olive oil and chopped onion. Cook until soft, about 3 minutes. Add garlic and ginger, sauté 1 more minute.
- Stir in curry powder, turmeric, and cumin. Cook for another 30 seconds to bloom the spices.
- Add cauliflower, diced tomatoes, coconut milk, vegetable broth, salt, and pepper. Stir to combine.
- Seal the Instant Pot lid and set to Manual (High Pressure) for 3 minutes.
- Quick release the pressure. Stir the curry. If needed, simmer on sauté mode for 2–3 minutes to thicken the sauce.
- Serve hot over rice or with naan. Garnish with fresh cilantro.
Notes
- For extra creaminess, use full-fat coconut milk.
- To add protein, stir in canned chickpeas after cooking.
- Let the curry rest a few minutes before serving to allow flavors to develop.
- Add a squeeze of lime juice before serving for a fresh pop.
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
Keywords: cauliflower curry, vegan curry, instant pot cauliflower, easy vegan dinner, one-pot curry