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    Home » Instant Pot Recipes

    Oct 8, 2021 by Farwin.

    Instant pot cauliflower coconut curry

    cauliflower coconut curry in a bowl with rice

    If you're a creamy coconut curry lover with generous helping of vegetables can we be friends? You'll thank your new found friend because it can be made in minutes in the Instant pot. You're welcome.

    Who has the time to spend hours in the kitchen on a weekday with a screaming toddler rooted to their hips? And two tweens hovering in the kitchen asking when the dinner will be ready?

    Did I say apart from cauliflower you can get in extra vegetables in this curry? It’s a big win for a momma if she can get her kiddos to eat veggies in any form. I’ll take veggies in a curry any day rather than a steamed cold version. Don’t you agree? 

    Needless to say this curry is in my weekly meal rotation. 

    cauliflower coconut curry in a bowl with rice

    What do you need to make this curry?

    • Cauliflower
    • Coconut milk
    • Onion
    • Tomato
    • Carrot
    • Green peas
    • Garlic
    • Curry powder
    • Green chili
    • Chili flakes

    How to make this curry

    step by step instructions for instant pot cauliflower coconut curry

    We need to saute the vegetables to bring more flavour so start by pressing the saute button and add the oil. Add mustard seeds, onion and minced garlic.

    When the onion turn translucent, we'll add the tomatoes and chopped green chili.

    Then goes the cauliflower, carrot and green peas followed by curry powder and salt. They are mixed well until coated with spices and sauteed for a minute or two.

    The we'll add the coconut milk and water.

    Close the lid and turn the vent to the sealing position.

    We need to cancel the saute function and pressure cook in high for 2 minutes.

    When the two minutes are up, we 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 with rice.

    Tips for making cauliflower coconut curry in Instant pot

    • Instead of curry powder you can add a mix of chili powder 1 tsp, turmeric powder ½ tsp, coriander powder 1 teaspoon and cumin powder 1 tsp.
    • I like mustard seeds in the curry but if you don't have any leave them out.
    • Pressure cook for 2 minutes and and do a quick release to prevent overcooking the vegetables.

    More instant pot recipes to try

    Instant Pot Chicken Quinoa Veggie Soup

    Instant pot Thai curried butternut squash soup

    More curry recipes to try

    Chicken Curry

    Keema Curry

    Recipe

    Instant pot cauliflower coconut curry

    cauliflower coconut curry in a bowl
    Farwin
    Creamy and filling cauliflower curry made in minutes in the Instant pot for a quick weeknight meal.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 2 mins
    Instant pot pressure buildup time 10 mins
    Total Time 22 mins
    Course Dinner
    Servings 4
    Calories 159 kcal

    Equipment

    • Instant pot

    Ingredients
     

    • 2 tablespoon oil
    • ½ teaspoon 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 tablespoon curry powder
    • 1 can coconut milk 1.5 cup
    • ¼ cup water
    • salt to taste
    • 2 teaspoon lemon juice
    • ½ teaspoon 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. Otherwise the vegetables will be overcooked and will become soft.
    Can be refrigerated for up to 2 days.
     

    Nutrition

    Calories: 159 kcalTotal Carbs: 15.6 gProtein: 4.5 gFat: 10 gSaturated Fat: 3.3 gSodium: 628 mgFiber: 5.7 gSugar: 6 gCalcium: 61 mgIron: 2 mg
    Keyword curry, easy, healthy, instant pot, quick, weeknight
    Tried this recipe?If you like this recipe, I’d love if you can give me a rating and comment! Share this with your family and friends!
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    I'm happy you're here. I'm Farwin, the foodie behind this blog.  As a mom of three, I know how hard it can be to get a delicious wholesome dinner, at the end of a long day. Here at Love & other Spices, I share simple but flavorful recipes to make it easier for you to feed your family.

    More about me→

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