Instant pot cauliflower coconut curry
Creamy and filling cauliflower curry made in minutes in the Instant pot for a quick weeknight meal.
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. Otherwise the vegetables will be overcooked and will become soft.
Can be refrigerated for up to 2 days.
Nutrition
Calories: 159 kcal | Total Carbs: 15.6 g | Protein: 4.5 g | Fat: 10 g | Saturated Fat: 3.3 g | Sodium: 628 mg | Fiber: 5.7 g | Sugar: 6 g | Calcium: 61 mg | Iron: 2 mg
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