Instant Pot Cauliflower Coconut Curry
This Instant Pot cauliflower coconut curry is rich, creamy and loaded with vegetables, ready in under 30 minutes. Serve it over rice or with roti for an easy weeknight dinner the whole family will eat.
This Instant Pot Cauliflower Coconut Curry is creamy with a generous helping of vegetables perfect for a weeknight meal. Cauliflower, carrot and green peas cooked in fragrant coconut milk, it’s so good piled on steaming hot rice.
Vegetables can be cut roughly so the prep doesn’t take much time. And they cook faster in the Instant Pot. The only wait is until the instant pot comes to pressure. And it’s a hearty meal that comes together quickly.
Needless to say this curry is in my weekly meal rotation.
Ingredients
- Cauliflower
- Coconut milk
- Onion
- Tomato
- Carrot
- Green peas
- Garlic
- Curry powder
- Green chili
- Chili flakes
How To Make Instant Pot Cauliflower Curry
- Vegetables need to be sauteed to bring more flavour so let’s start by pressing the saute button and add the oil. Add mustard seeds, onion and minced garlic.
- When the onion turn translucent, mix in the tomatoes and chopped green chili.
- Then goes the cauliflower, carrot and green peas followed by curry powder and salt. Mix well until the veggies are coated with spices and saute for a minute or two.
- Add the coconut milk and water. Close the lid and turn the vent to the sealing position.
- Cancel the saute function and pressure cook in high for 2 minutes.
- When the two minutes are up, do a quick release so as to not to overcook the vegetables.
- Add lemon juice and chili flakes and garnish with coriander leaves. Serve warm over rice.
Recipe Tips
- No curry powder? Mix 1 tsp of chili powder, 1 tsp coriander powder and 1 tsp cumin powder, 1/2 tsp turmeric powder and use it instead.
- It’s so easy to over cook the vegetables in the Instant Pot, so keep an eye on the timer for the 2 minute mark and do a quick release.
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Recipe
Instant Pot Cauliflower Coconut Curry
Equipment
- Instant pot
Ingredients
- 2 tbsp oil
- ½ tsp mustard seeds
- 1 small onion chopped
- 3 garlic cloves minced
- 2 roma tomato chopped
- 1 green chili sliced
- 4 cup cauliflower 1 medium sized head
- 1 carrot sliced
- ½ cup green peas
- 2 tbsp curry powder
- 1 can coconut milk 1.5 cup
- ¼ cup water
- salt to taste
- 2 tsp lemon juice
- ½ tsp chili flakes
- coriander leaves to garnish
Instructions
- Press the Saute button in the instant pot.
- Add oil and when the screen says hot add in the mustard seeds, onion and minced garlic. Sauté until the onions turn translucent.
- Add the chopped tomatoes and green chili. Saute for a minute or two.
- Add the cauliflower florets, sliced carrots and green peas followed by curry powder and salt. Mix well until the vegetables are coated in curry powder.
- Add the coconut milk and water. Close the lid and turn the vent to the sealing position.
- Press cancel and pressure cook for 2 minutes on high. When the 2 minutes are up, do a quick release.
- Add lemon juice and chili flakes. Garnish with coriander leaves. Serve warm with rice or roti.
Notes
- Make sure to release the steam quickly once the 2 minutes are up. If not, the vegetables will be overcooked and mushy.
- Can be refrigerated for up to 2 days.
Nutrition
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