Is anyone up for a 30-minute recipe?
Like many of you, I got an Instant Pot for Christmas and I have been using it every day since last week. It quickly became my best friend. Cooking beans, chickpeas, lentils, rice, buckwheat or even oats has never been easier. I have to admit that waking up to warm steel-cut oats feels pretty good (thanks to the timer!). What are you guys cooking in your Instant Pot?!
If Santa gave you this gadget for Christmas but you still don’t know what to cook, I have something for you! This flavorful cauliflower curry is made in only one pot and comes with a creamy masala sauce that is infused with Indian spices. The recipe is super simple and requires very little active time. It’s so easy you will be surprised by how good it tastes!
You start by making the tadka, also called tempering. Fry some onions, garlic, and ginger until onions become soft and start to brown. Then add the spices. Frying the spices in oil enhances their flavors. Next, we add the crushed tomatoes and a drizzle of maple syrup to balance with the acidity of the tomatoes.
Finally, add the cauliflower florets and close the lid. You are done! It’s time to let the Instant Pot do its job.
Just 2 minutes under pressure and the cauliflower is cooked to perfection! You obviously have to wait for the Instant Pot to come to pressure, which can take 7-8 minutes, but that leaves you time to do the laundry, set the table, or whatever you have on your to-do list.
To make the curry creamier and richer, I stirred in some vegan yogurt at the end of cooking. You can use coconut yogurt, almond yogurt, or even homemade cashew cream. For the toppings, you can’t go wrong with fresh parsley and roasted cashews for a little crunch!
You can serve this cauliflower tikka masala with rice, quinoa, or tofu for a protein-packed meal. This curry is perfectly spiced, creamy, and nutritious! Stay tuned for more Instant Pot recipes!
Let me know in the comments if you try this recipe!
- 1 tbsp vegan butter (or oil)
- 1 medium onion, diced
- 3 cloves of garlic, minced
- 1 tbsp freshly grated ginger
- 2 tsp dried fenugreek leaves
- 2 tsp garam masala
- 1 tsp turmeric
- 1/2 tsp ground chili
- 1/4 tsp ground cumin
- 1/2 tsp salt
- 1 28-ounce can diced tomatoes with their juice (about 3 cups)
- 1 tbsp (15ml) maple syrup
- 1 small cauliflower head, cut into florets (about 4 cups florets)
- 1/2 cup (118ml) non-dairy yogurt (or cashew cream)
- optional toppings: fresh parsley, roasted cashews
- Set the Instant Pot to sauté mode for 7 minutes. Add the oil. Once hot, add the onion, garlic, and ginger. Cook for 3-4 minutes, or until the onions start to caramelize and become soft. Add the dried fenugreek leaves, garam masala, turmeric, chili, cumin, and salt. Continue to cook for another 2 minutes, stirring regularly to make sure it doesn’t burn. The Instant Pot should now turn off.
- Add the crushed tomatoes, maple syrup, and cauliflower florets. Secure the lid and close the vent to Sealing. Press the Pressure Cook button and adjust the time to 2 minutes. The Instant Pot will take about 10 minutes to come to pressure, then cook under pressure for 2 minutes.
- Once the program is finished and you have heard the beeps, wait 1 minute and release the pressure. Stir in the non-dairy yogurt and stir to combine.
- Serve hot with rice, naan, or tofu, and top with fresh parsley and roasted cashews.
For a spicier curry, increase the ground chili to 1 teaspoon.
- Serving Size: 1
- Calories: 196
- Sugar: 20.4g
- Fat: 3.8g
- Carbohydrates: 35.1g
- Fiber: 12.5g
- Protein: 9.6g