Instant Pot Cauliflower Curry Recipe

This Vegan Cauliflower Curry is a rich, filling, comforting meal prepared with few ingredients. It’s an excellent weeknight dinner because it’s ready in no time. We often make this curry when I get fresh cauliflower from the grocery store. I usually serve it on top of basmati rice, with a sprinkle of fresh cilantro and a squeeze of fresh lime juice. I also like making my favorite Indian Cauliflower Potato Curry ( Aloo Gobi) in my Instant Pot Electric Pressure Cooker. Today I am sharing Instant Pot and Stovetop pot methods of preparing cauliflower coconut milk curry recipe.

Ingredients

This cauliflower curry recipe requires only a few ingredients, and you’ll be able to find most of them in your pantry.

Cauliflower: 1 large head of cauliflower cut into medium size florets (about 5 cups). Onion: I have used finely chopped onions for this recipe. Ginger and garlic: I have used homemade fresh ginger and garlic paste. You can also mince them and add them to the curry. Tomatoes: I have used canned crushed tomatoes in this recipe. You can also use fresh diced Roma tomatoes to make the base for this curry. Or puree the fresh tomatoes and add them if you wish. Coconut milk: I have used Chaokoh brand Full Fat Coconut milk in this recipe because full fat works best as it contains the creamiest flavors. However, you can use low-fat coconut milk, but curry won’t be as rich and creamy. Oil: I used coconut oil in this recipe, you can use your preferred vegetable oil for cooking. Dry spices: I used turmeric powder, red chili powder, coriander powder, garam masala. You can increase or decrease the spices according to your choice.

How to Make Cauliflower Coconut Curry in Instant Pot

Press SAUTE on Instant Pot. Add coconut oil to the POT. Once the oil is hot, add cumin seeds, bay leaf, and let cumins splutter. Then add onions, ginger-garlic paste, and saute until onions turn light brown for 3-4 minutes. Next, add the crushed tomatoes along with the juice or tomato puree/sauce, full-fat coconut milk, and dry spices like red chili powder, turmeric powder, garam masala powder, coriander powder, salt, cauliflower florets, and Stir well. Ensure to Deglaze the bottom of the pot to remove any stuck bits. If you think the mixture is too thick, add ½ cup of water to this (I did not add extra water). Close the lid securely, and turn the vent to “SEALING”. Select the PRESSURE COOK/MANUAL (High Pressure) setting and set the cooking time to 0 minutes OR select the PRESSURE COOK/MANUAL (Low Pressure) setting and set the cooking time to 2 minutes. When the instant pot beeps, Quick release the pressure manually before removing the lid. Lastly, Squeeze some fresh lemon juice and garnish with cilantro. Don’t worry if the curry is a too liquid consistency. Instead, turn on SAUTE mode again and boil the curry for 2-3 minutes or until you get the desired consistency. Indian Style Instant Pot Cauliflower Coconut Curry recipe is ready. Serve hot with basmati rice, jeera rice, or quinoa.

Stovetop Pot Method

Heat oil in a pot, add cumin seeds, bay leaf, and let the cumins splutter. Then add onions, ginger-garlic paste, and saute until onions turn light brown for 3-4 minutes. Next, add the crushed tomatoes along with the juice or tomato puree or sauce, full-fat coconut milk, and dry spices like red chili powder, turmeric powder, garam masala powder, coriander powder, salt, cauliflower florets, and stir well. Cover the lid and cook for 10-15 minutes, occasionally stirring, until the cauliflower softens and absorbs the flavors. Lastly, squeeze fresh lemon juice and garnish with cilantro. Serve Indian-style Cauliflower Curry hot with basmati rice or quinoa.

What to Serve with Cauliflower Coconut Curry?

Serve cauliflower coconut curry with

Indian bread like rotis, naan, parathas, or poori. Basmati rice, jeera rice, or coconut rice with Indian cucumber salad or pickle on the side.

Make Ahead and Storage

Make-ahead: The curry can be made a day before serving and reheated on the microwave or stovetop until warm before serving. Store: You can store leftover cauliflower coconut curry in an airtight container for up to 3 days in the refrigerator. Freeze: Freeze in freezer-safe containers or Ziploc bags for up to 3 months. Reheat: Reheat cauliflower curry in a microwave or stovetop until warm, and serve. If it’s frozen, defrost first and then reheat.

Variations

Vegetables: You can also add hearty veggies of your choice, such as carrots, sweet potatoes, bell peppers, squash, beans, and green leafy veggies like kale and baby spinach. Spices: If you can’t find the dry spices mentioned in this recipe, you can replace them with 1.5 tablespoons of curry powder. Protein: To make cauliflower chickpea curry, add canned or boiled chickpeas to this recipe. For a variation, you may also add sauteed tofu. Coconut Milk: I prefer using full-fat coconut milk for this recipe. You can also use reduced-fat coconut milk, but you may not achieve the same results. The sauce may be thinner.

Tips

Make sure to deglaze the bottom of the pot with the liquid. There are chances of onion and ginger garlic bits sticking to the bottom, so gently scrape the pot with some liquid to prevent possible BURN notice. Cauliflower cooks very quickly, so use large pieces for this recipe.