Cauliflower curry is a delicious and comforting dish packed with bold spices, creamy textures, and wholesome ingredients. When made in the Instant Pot, this dish becomes even easier and faster to prepare, making it a perfect option for busy weeknights. Whether you’re following a vegan diet, looking for a healthy meal, or just love a flavorful curry, this Instant Pot Cauliflower Curry is a must-try.
Why You’ll Love This Instant Pot Cauliflower Curry
✅ Quick & Easy – Ready in under 30 minutes, thanks to the Instant Pot.
✅ Healthy & Nutritious – Loaded with fiber, vitamins, and antioxidants.
✅ Vegan & Gluten-Free – A great plant-based meal option.
✅ One-Pot Meal – Minimal cleanup and maximum flavor.
Instant Pot Cauliflower Curry Recipe
Ingredients:
- 1 medium cauliflower, cut into florets
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 1-inch piece ginger, grated
- 2 tomatoes, chopped (or 1/2 cup canned diced tomatoes)
- 1 can (13.5 oz) coconut milk
- 1 cup vegetable broth
- 1 ½ teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon garam masala
- ½ teaspoon red chili powder (adjust to spice preference)
- ½ teaspoon salt (adjust to taste)
- 1 cup chickpeas (cooked or canned, drained and rinsed)
- 2 tablespoons coconut oil or olive oil
- 1 teaspoon cumin seeds (optional, for extra flavor)
- ½ cup frozen peas (optional, for added color and nutrition)
- Juice of ½ lemon
- Fresh cilantro, chopped (for garnish)
Instructions:
Step 1: Sauté Aromatics
- Set the Instant Pot to Sauté mode and add the coconut oil.
- Once hot, add cumin seeds (if using) and let them sizzle for a few seconds.
- Add onions and sauté until soft and golden brown.
- Stir in garlic and ginger, and cook for another 30 seconds until fragrant.
Step 2: Add Spices and Tomatoes
- Add curry powder, cumin, coriander, turmeric, garam masala, and chili powder. Stir for 30 seconds to toast the spices.
- Add chopped tomatoes and cook for 2-3 minutes until they soften.
Step 3: Cook the Curry
- Pour in coconut milk and vegetable broth, stirring to combine.
- Add cauliflower florets and chickpeas. Stir well to coat with the sauce.
- Close the Instant Pot lid, set the valve to Sealing, and select Pressure Cook (Manual) for 2 minutes.
Step 4: Quick Release & Final Touches
- Once done, do a quick release of pressure. Open the lid and stir in the peas (if using).
- Squeeze in lemon juice and mix well.
Step 5: Serve & Enjoy
- Garnish with fresh cilantro and serve hot with rice, naan, or quinoa.
Tips & Variations
- Make it Spicier 🔥 – Add an extra ½ teaspoon of chili powder or a chopped green chili.
- Creamier Texture – Blend half of the curry before serving for a thicker consistency.
- Protein Boost – Add cubed tofu or paneer for extra protein.
- Low-Carb Option – Serve with cauliflower rice instead of regular rice.
Final Thoughts
Instant Pot Cauliflower Curry is a quick, healthy, and flavorful dish perfect for any meal. It’s rich, aromatic, and packed with nutrients, making it a fantastic plant-based comfort food. Whether you’re a curry lover or trying it for the first time, this easy recipe will become a staple in your kitchen!