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Instant pot cauliflower coconut curry

cauliflower coconut curry in a bowl
Creamy and filling cauliflower curry made in minutes in the Instant pot for a quick weeknight meal.
5 from 1 vote
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


  • Instant pot


  • 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


  • 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.


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.


Calories: 159kcalTotal Carbs: 15.6gProtein: 4.5gFat: 10gSaturated Fat: 3.3gSodium: 628mgFiber: 5.7gSugar: 6gCalcium: 61mgIron: 2mg
Keyword curry, easy, healthy, instant pot, quick, weeknight
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