Go Back
–+ servings

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 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 minutes
Instant pot pressure buildup time 10 minutes
Total Time 22 minutes
Course Dinner
Servings 4

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
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!