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    Home » Recipes » Special » Instant Pot

    Instant Pot Cauliflower Tikka Masala

    By: Thomas Published: 5 Dec, 21 Updated: 14 Dec, 21 195 Comments

    RecipeVideoPrintComments
    Instant Pot Cauliflower Tikka Masala

    Inspired by Indian tikka masala, this easy 30-minute Instant-Pot cauliflower curry features tender cauliflower served in a spicy and hearty tomato sauce. Serve this flavorful curry over brown rice, or with naan or roti!

    Instant Pot Cauliflower Tikka Masala in a bowl with roasted cashews, cilantro, and rice.
    Jump to:
    • Introduction
    • 🥬 Ingredients to Make Cauliflower Tikka Masala
    • 🥣 How to Make Cauliflower Tikka Masala
    • 💬 FAQ
    • 📔 Tips
    • More Vegan Instant Pot Recipes
    • 📖 Recipe

    Introduction

    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 delicious it is!

    🥬 Ingredients to Make Cauliflower Tikka Masala

    Preparing this Instant Pot cauliflower recipe requires very basic ingredients you probably already have on hand. Here's what you will need:

    • Cauliflower
    • Onion and garlic cloves
    • Fresh Ginger
    • Diced Tomatoes, canned is best to save time.
    • Spices like dried fenugreek, cumin, garam masala, coriander, and turmeric.
    • Maple syrup
    • Non-dairy yogurt or cream to slightly thicken the sauce and make it creamier.
    Instant Pot liner with raw cauliflower florets and tikka masala sauce.

    🥣 How to Make Cauliflower Tikka Masala

    Before starting, be aware this is an Indian-inspired dish. It is not authentic in any way, although I tried to give the sauce an authentic flavor.

    This recipe starts with the tadka, also called tempering. Fry onions, garlic, and ginger for a few minutes, or until onions start to brown.

    Then, add the spices. Frying the spices in oil enhances their flavors. For the spices, I went with a combination of garam masala, turmeric, cumin, and ground chili for a hint of spiciness.

    Instant Pot Cauliflower Tikka Masala

    Next, add the diced tomatoes and a drizzle of maple syrup to balance with the acidity of the tomatoes.

    Finally, add the cauliflower florets to the pot and close the lid. You are almost 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, stir 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 cilantro and roasted cashews for a little crunch!

    💬 FAQ

    • I do not have an instant pot, can I make this recipe? Sure! You can simply prepare the sauce in a regular saucepan or skillet, let it simmer for 5-6 minutes and then stir in boiled or roasted cauliflower.
    • Can I use fresh tomatoes instead of canned diced ones? While I haven't personally tried, it should work. You might have to add some water if your tomatoes are not very juicy.
    • How long does cauliflower tikka masala keep? It will keep for up to 3 days in the refrigerator.
    • What is the size of your Instant Pot? For this recipe, I used a 6-Quart Duo Instant Pot.
    • My cauliflower is overcooked/undercooked, what happened? You either cut the cauliflower florets too small or too large. Read our tips below to fix it.
    Instant Pot Cauliflower Tikka Masala in a ceramic bowl with cashews and cilantro

    📔 Tips

    • Do not cut the cauliflower florets too small otherwise it will be overcooked. I recommend going with 2-inch florets. We also recommend using a very fresh cauliflower, it should not be yellow or soft.
    • Depending on the brand of diced tomatoes used, you may have to add extra salt. Taste the sauce after cooking and adjust saltiness as needed, you don't want a bland sauce!
    • To prevent getting a "Burn" message on the Instant Pot, deglaze the pot with a couple of tablespoons of water to remove the onions and spices that could have stuck to the bottom. This should be done before adding the diced tomatoes.
    • Regarding the diced tomatoes, it seems some brands have more juice than others. If your tomatoes are on the thicker side with very little juice, I recommend adding about ½ cup of water to make sure there is enough liquid in the Instant Pot.

    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!

    More Vegan Instant Pot Recipes

    • Instant Pot Creamy Masala Steel-Cut Oats
    • Instant Pot Sesame & Basil Noodles,
    • Instant Pot Sticky Rice with Green Curry Sauce

    Let me know in the comments if you try this recipe!

    Instant Pot Cauliflower Tikka Masala curry in a ceramic bowl

    📖 Recipe

    Instant Pot Cauliflower Tikka Masala

    Instant Pot Cauliflower Tikka Masala

    Author: Thomas
    30-minute Instant Pot cauliflower curry! Perfectly spiced, incredibly easy to make, and super creamy!
    4.38 from 48 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 12 mins
    Total Time 22 mins
    Course Main Course, Side Dish
    Cuisine Indian
    Servings 4 serving
    Calories 196 kcal

    Equipment

    • Instant Pot
    Prevent your screen from going dark

    Ingredients
     
     

    • 1 tablespoon vegan butter or oil
    • 1 medium onion diced
    • 3 cloves of garlic minced
    • 1 tablespoon freshly grated ginger
    • 2 teaspoon dried fenugreek leaves
    • 2 teaspoon garam masala
    • 1 teaspoon turmeric
    • ½ teaspoon ground chili
    • ¼ teaspoon ground cumin
    • ¼ teaspoon ground coriander
    • ½ teaspoon salt
    • 1 28-ounce can diced tomatoes with their juice
    • 1 tablespoon maple syrup
    • 1 small cauliflower head cut into florets (about 4 cups florets)
    • ½ cup non-dairy yogurt (or cashew cream)
    • optional toppings: fresh parsley roasted cashews

    Instructions
     

    • 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. Add a couple of tablespoons of water and scrape the bottom to make sure nothing is sticking to it, this will prevent the Instant Pot from giving you a "burn" message.
    • Add the diced 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. Taste the sauce and adjust saltiness if needed.
    • Serve hot with rice, naan, or tofu, and top with fresh parsley and roasted cashews.
    • This Instant Pot cauliflower will keep for up to 3 days in the refrigerator. Reheat over medium heat in a saucepan, or in the Instant Pot on the "Sauté" or "Keep warm" function.

    Video

    Notes

    Do not cut your cauliflower florets too small or it will be overcooked. We recommend cutting it into 2-inch florets.
    For a spicier curry, increase the ground chili to 1 teaspoon.
    If your diced tomatoes don't have a lot of juice, add ½ cup of water.

    Nutrition

    Serving: 1 servingCalories: 196 kcalCarbohydrates: 35.1 gProtein: 9.6 gFat: 3.8 gFiber: 12.5 gSugar: 20.4 g
    DID YOU MAKE THIS RECIPE? Tag @fullofplants on Instagram and hashtag it #fullofplants
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    Reader Interactions

    Comments

    1. Emilia

      January 03, 2018 at 5:24 pm

      Just made this - It was awesome!!
      Added some chickpeas for protein and topped with cilantro.
      Love your recipe’s btw and your photos are amazing!

      Reply
      • Thomas

        January 04, 2018 at 11:33 am

        Glad to hear you liked it Emilia! 🙂

        Reply
        • Pauline

          April 15, 2022 at 4:02 am

          This recipe was delicious!! Made it as written and can't wait to have it again! Thank you!

          Reply
          • Thomas

            April 18, 2022 at 4:27 am

            Awesome! Glad you liked it Pauline 😉

            Reply
      • Nadja

        October 08, 2019 at 7:47 pm

        Did you pressure cook canned chickpeas or add them in after the pressure cooking?

        Reply
    2. DebraLee

      January 03, 2018 at 7:57 pm

      I'm going to use some left over cashew sour cream I made last night in place of the yogurt!
      Looking for and, I love tikka masala!

      Reply
    3. elaine

      January 03, 2018 at 8:25 pm

      5 stars
      This cauliflower masala is absolutely delicious! And an "instant pot" is not necessary - an old fashioned yet perfectly reliable and practical pressure cooker works just as well. I use my mother-in-law's which must be over 20 years old, but it cooks everything to perfection.

      Reply
      • DebraLee

        January 03, 2018 at 10:40 pm

        I don't have either! Crockpot will make the cauliflower fall apart probably. I'll just wing it on the stove.
        Maybe oven roast the cauliflower?

        Reply
        • Thomas

          January 04, 2018 at 11:38 am

          As Elaine said you can use a regular pressure cooker. If you don't have one, boil the cauliflower until tender, drain and then add to the masala sauce.
          Yes, roasting should work well too!

          Reply
          • DebraLee

            January 05, 2018 at 2:51 am

            I roasted the cauliflower in the oven and added it to the sauce I made on the stove! I added about 1/4 cup of cashew sour cream...perfect! Amazingly easy and very good. Served with quinoa.
            Thank you!

            Reply
            • Thomas

              January 05, 2018 at 2:42 pm

              Awesome! Thanks for sharing Debra!

      • Thomas

        January 04, 2018 at 11:36 am

        Thanks for the feedback Elaine! 😉 You are totally right, a regular pressure cooker works well too.

        Reply
      • Realy

        March 12, 2020 at 7:38 pm

        Instant Pot is now just what people call pressure cookers no need to get high and mighty

        Reply
    4. Lisa

      January 06, 2018 at 1:03 am

      5 stars
      This was absolutely delicious! I did't have canned tomatoes or v-yogurt tho, so I made my own cashew cream and used fresh organic tomatoes. Still turned out super yummy. Also, didn't have chili powder so opted for Red Harissa and it was absolutely banging good, delicious. Keep in mind we have only been using our instant pot since the day after Christmas and find the manual to be not so helpful so we spent a lot of time trying to get the pressure cooking right. Thank you so much for sharing this easy, delicious, healthy vegan meal with us. I'm a fan of fullofplants1.wpengine.com !!!! NOM NOM~

      Reply
      • Thomas

        January 09, 2018 at 6:48 am

        Thank you Lisa! I'm glad you like this curry 🙂 It can only taste better with fresh tomatoes and a rich cashew cream!
        Thanks for the feedback!

        Reply
      • Xiphia

        November 08, 2018 at 7:40 pm

        How many fresh tomatoes did you use? How did you prepare them?

        Reply
    5. Cathy

      January 22, 2018 at 9:07 pm

      5 stars
      I made this last night and then used the Instant Pot to make your coconut yogurt. I wish there was leftover curry because they are both so good and would have been good together!

      Reply
      • Thomas

        January 28, 2018 at 5:44 am

        Thanks for the feedback Cathy!

        Reply
    6. steve

      February 08, 2018 at 1:01 am

      i'm new to the instant pot! do you have to add any water to this at all for pressure cooking?

      Reply
      • Thomas

        February 08, 2018 at 5:32 am

        You don't have to add additional water for this recipe, the juice from the tomatoes is already enough.

        Reply
    7. Steve

      February 14, 2018 at 3:39 pm

      This is the first FulOfPlants recipe I’ve made and I loved it. I used fenugreek seeds because that’s what I had.

      Reply
      • Thomas

        February 15, 2018 at 4:44 pm

        Thanks for the feedback Steve! Happy to hear you liked this curry 🙂 Fenugreek seeds are great too!

        Reply
    8. Michelle

      March 20, 2018 at 2:15 am

      Hi - I was wondering - what exactly is 'ground chili'? Is that a spice? Or? Also, if one leaves out the maple syrup, would that ruin the recipe? Or is there a non-sugar type replacement?

      I can't wait to try this recipe! Thank you!

      Reply
      • Thomas

        March 21, 2018 at 5:51 pm

        Hi Michelle, ground chili is a mix of spices. It usually contains cayenne pepper, cumin, oregano, paprika, etc, it's not pure cayenne pepper.
        Leaving out the maple syrup won't ruin the recipe at all, especially if you don't have a sweet tooth. Otherwise, you can probably use a bit of stevia.

        Reply
        • Michelle

          March 21, 2018 at 7:28 pm

          Thank you! I can't wait to try it!

          Reply
    9. Kathie

      April 01, 2018 at 1:49 pm

      Is there a sub for fenugreek leaves if I can’t find them?

      Reply
      • Thomas

        April 03, 2018 at 3:55 pm

        You can use ground fenugreek, or just leave it out.

        Reply
        • Eric

          April 12, 2020 at 3:14 am

          5 stars
          I used fresh mustard greens rather than fenugreek. The flavor is apparently similar. 4 leaves chopped up. It looked like too much going in but was just right in the end. The leaves cook down a lot.

          Reply
    10. Alison

      April 02, 2018 at 1:07 pm

      Hi Thomas! This looks great! Can I use canned coconut milk to replace the vegan yogurt? Thank you!

      Reply
      • Thomas

        April 03, 2018 at 4:03 pm

        Hi Alison, yes you can! And maybe add a squeeze of lemon!

        Reply
    11. sara

      April 08, 2018 at 4:59 pm

      do you think you could put quinoa (along with some water) in along with everything else for the pressure cooking? i'm new to my instant pot but i love "all in one" recipes!

      Reply
      • Thomas

        April 09, 2018 at 5:04 pm

        Yes, I think that would work. Make sure to use a good ratio of quinoa to water so it doesn't soak up the whole sauce.

        Reply
    12. Ida Moser

      April 28, 2018 at 2:48 am

      4 stars
      Really fabulous recipe. I'm always all about adding extras to my recipes and I think that cauliflower would be the bomb!

      Finally some much needed SUN!

      Reply
      • Thomas

        April 30, 2018 at 10:55 am

        Thanks Ida!

        Reply
    13. Polly

      May 03, 2018 at 4:08 am

      Looks so yum! This may be a stupid question, but is an instant pot the same as a pressure cooker? Or a CrockPot? So many pots. I'm confused.

      Reply
      • Thomas

        May 03, 2018 at 5:43 am

        An Instant Pot can be used as a pressure cooker, or as a slow cooker. A CrockPot is a slow cooker but not a pressure cooker if I'm not wrong.
        You can probably make this recipe using a regular pressure cooker.

        Reply
      • Yep

        March 12, 2020 at 7:39 pm

        Google is a very good resource

        Reply
    14. Britany

      June 17, 2018 at 11:01 pm

      This is so good! Love that it’s so easy! I’m having a problem with the burn message though and I’m not sure what I did wrong.

      Reply
      • Thomas

        June 19, 2018 at 6:12 am

        Thanks Britany! Usually the burn message appears where there is no liquid left in the Instant Pot. Did you put the valve on "seal" and added all the liquids?

        Reply
    15. Eileen

      July 02, 2018 at 11:25 am

      How can I make this in my pressure cooker if I dont have an instant pot?

      Reply
      • Thomas

        July 05, 2018 at 12:23 pm

        It's about the same if using a pressure cooker, make sure it is in seal position. Cook for 2 minutes once the pressure cooker is under pressure. Then wait 10 minutes before releasing the pressure.

        Reply
    16. Stephen

      July 23, 2018 at 9:32 pm

      4 stars
      Tastes fine, but the cauliflower was seriously over cooked. I would reduce pressure cooking time at least in half.

      Reply
      • Thomas

        July 24, 2018 at 6:28 pm

        Hi Stephen, I'm sorry to hear that! I make this recipe regularly and the cauliflower is never overcooked. My guess would be that your cauliflower florets were a bit too small?

        Reply
    17. Karen

      August 11, 2018 at 11:49 pm

      My family loved this. Very complex flavors. I made my Garam Masala from scratch. I served it with a BBQ’d chicken. You could easily add cooked chicken right to it at the end.

      Reply
      • Karen

        August 11, 2018 at 11:51 pm

        The first time I submitted my review my 5 stars disappeared. Flaw?

        Reply
        • Thomas

          August 17, 2018 at 5:27 am

          I'm not sure what happened, I will look into it.

          Reply
      • Thomas

        August 17, 2018 at 5:27 am

        Awesome! Thanks for the feedback Karen! 😉

        Reply
    18. Abby

      August 21, 2018 at 4:50 pm

      5 stars
      Making this tonight! I don't have a pressure cooker or an instant pot though. Are any major adjustments needed if I cook this on the stove-top besides oven cooking the cauliflower?

      Reply
      • Thomas

        August 22, 2018 at 5:53 am

        If using a stove-top pressure cooker, you might have to add 1-2 minutes to the pressure cooking time. Another option, cut the cauliflower into florets, lightly coat it with oil and bake in the oven until cooked. In the meantime, prepare the sauce in a skillet or large saucepan and let simmer for about 10 minutes. Then add the cooked cauliflower to the sauce and cook for another 5 minutes.

        Reply
    19. Jessica

      August 22, 2018 at 2:57 am

      5 stars
      I’m not sure what I didn’t wrong but I’m going on my third 2 minute pressure cooking session. The cauliflower keeps being under cooked. It appears that the pot is working correctly. I’m using the manual setting at 2 minutes. Thanks so much!

      Reply
      • Thomas

        August 22, 2018 at 5:56 am

        What was the size of your cauliflower florets? Also, did you put the Instant Pot on the "Seal" position?

        Reply
      • Jacqui Jacobs

        October 04, 2018 at 2:28 am

        This happened to me too! See my other comment.

        Reply
      • Carrie

        March 12, 2020 at 7:42 pm

        My cauliflower was undercoooked. It needs more time. I live in high altitude though and found that varies alot since water boils at a diff temp

        Reply
    20. Melissa

      August 28, 2018 at 9:39 pm

      Hi
      Could frozen cauliflower florets be used?

      Reply
      • Thomas

        August 29, 2018 at 6:02 am

        It should work! I think the same cooking time will be okay.

        Reply
    21. Rekha

      September 12, 2018 at 10:12 pm

      5 stars
      Love this! So flavorful! The cashew cream was a perfect addition.

      Reply
      • Thomas

        September 14, 2018 at 5:08 am

        Thanks for the feedback Rekha! Happy to hear you liked it!

        Reply
    22. Jacqui Jacobs

      October 04, 2018 at 2:27 am

      4 stars
      I tried this recipe, and it’s delicious. But your instructions for using the manual pressure didn’t work nor did they gibe with the instantpots instructions. I ended up using the chili/beans feature for 10 minutes of pressure. Worked great.

      Reply
      • Thomas

        October 06, 2018 at 11:27 am

        Hi Jacqui,
        Glad to hear you liked it! Could you be a bit more specific on what went wrong for you? I made this recipe several times and 2 minutes was always enough to cook the cauliflower.

        Reply
    23. Lily

      November 03, 2018 at 9:23 am

      5 stars
      my sister love cauliflower so i will try it for her ❤

      Reply
    24. amy

      November 04, 2018 at 10:23 pm

      I made a double batch of this today. I was skeptical because I had read that too much tomato can lead to scorching. But I trusted the good ratings! Mine did indeed scorch but luckily I smelled it before it got too bad. The vent was on sealing and I followed the recipe. But I wonder if some brands of crushed tomatoes are thicker than others? The ones I used, which were def. crushed and not a sauce, were thick like a sauce. Anyway I caught it in time and just let it cook stovetop with a bit of water added.

      Reply
      • Thomas

        November 05, 2018 at 10:05 am

        I guess it depends on the brand, mines have quite a lot of juice. You could also use a can of whole peeled tomatoes and chop them, then add it with the juice to the Instant Pot.

        Reply
    25. Theresa

      December 06, 2018 at 4:47 pm

      5 stars
      I made this last night and it was so delicious over brown rice! Thank you for this recipe.

      Reply
      • Thomas

        December 12, 2018 at 4:56 pm

        You're welcome! Thanks for your feedback Theresa!

        Reply
    26. RDDR

      December 20, 2018 at 12:45 am

      Love this! Will try it with chickpeas too, as another reviewer suggested.

      Reply
    27. Christine

      December 28, 2018 at 10:04 pm

      5 stars
      Delicious! Made it last night. I'm new to this whole "instant pot" cooking...Super easy recipe to follow. I recommend reading over the ingredients/recipe fully before starting & doing all the prep first...then the pot does the rest! Easier than I originally thought it would be. Thanks for the recipe!

      Reply
      • Thomas

        December 30, 2018 at 6:12 am

        You're welcome Christine! Hope you will enjoy cooking with your Instant Pot!

        Reply
    28. Kat

      January 03, 2019 at 12:15 am

      I followed the recipe perfectly but for some reason the instant pot was not able to reach pressure. This usually happens for me when there is not enough fluid...so I wonder if my caulifower head was too large, making the recipe dry overall. I ended up cooking it on stovetop until the caulifower was done and I loved the flavour...wondering what I can do differently next time so that I can make it in the pot. Do you think it was too much cauliflower?

      Reply
      • Thomas

        January 05, 2019 at 7:04 am

        It may be too much cauliflower. Did you add the juice of the diced tomatoes too?

        Reply
    29. HOLLY

      January 06, 2019 at 12:51 am

      5 stars
      Thank you - your recipe was delicious! I did not have diced tomatoes so I used stewed instead, just broke them up in a blender first. Thanks for the idea of using more chili powder - 1 teaspoon was perfect. I was nervous about using the IP's saute function because the IP gave me the burn warning in the past, but this time I added a little water and scaped the bottom well before proceeding to pressure cooking - it worked great! I think it's important to have all the ingredients chopped, measured and ready to go when using the IP, timing is more critical than usual.

      Reply
      • Thomas

        January 07, 2019 at 5:52 am

        Thanks for sharing your tweaks Holly! 😉

        Reply
    30. Tracy

      January 13, 2019 at 2:58 am

      5 stars
      Loved this recipe! Super fast and easy, my husband and I really enjoyed it! Thank you!

      Reply
      • Thomas

        January 13, 2019 at 3:41 pm

        Thanks for your feedback Tracy!

        Reply
    31. Tara

      January 13, 2019 at 9:44 pm

      1 star
      This recipe gave me a burn notice. Not enough liquid.

      Reply
      • Thomas

        January 14, 2019 at 8:30 am

        Sorry to hear that! Did you add the juice with the diced tomatoes?

        Reply
    32. Mary Dolan

      January 14, 2019 at 8:12 pm

      5 stars
      I’ve tried this recipe twice and I LOVE it! I saw another review that suggested adding garbanzo beans. I did that and it definitely added some substance to the meal. I know this is going to be a regular on my list.

      Reply
      • Thomas

        January 17, 2019 at 7:19 am

        Thanks Mary! Glad to hear the recipe worked for you and you liked the flavor 😉
        Thanks for the rating!

        Reply
    33. Erica

      January 17, 2019 at 1:45 am

      My instant kept saying "Burn" ...I added water but it still wouldn't cook....please advise...

      Reply
      • Thomas

        January 17, 2019 at 7:23 am

        Hi Erica,
        I'm not sure what happened, for most people this recipe works great but I had a few similar comments like yours regarding the 'burn' message. Did you add the juice of the diced tomatoes?
        I'm going to re-test this one once more and update it if needed.

        Reply
      • Thomas

        January 18, 2019 at 8:31 am

        I just re-tested the recipe this morning and didn't get any "burn" message. I'm not sure how it can happen since this is a curry and there is quite a lot of liquid. What kind of canned tomatoes did you use?

        Btw, the recipe has been updated with cup measurements for the cauliflower florets.

        Reply
    34. melinda

      January 27, 2019 at 6:16 am

      1 star
      Did not taste good at all

      Reply
      • Thomas

        January 27, 2019 at 4:55 pm

        Sorry to hear you didn't like this recipe, can you develop?

        Reply
    35. Amélie

      January 27, 2019 at 11:06 pm

      5 stars
      Love the combination of spices. Great recipe! I just discovered your blog and l will definitly try other recipes.

      Reply
      • Thomas

        January 30, 2019 at 3:22 pm

        Glad you liked it 😉 Thanks for the rating!

        Reply
    36. Kim

      February 27, 2019 at 5:48 pm

      5 stars
      This recipe ended up being my favorite of four curries I made for my visiting brothers and parents--I cook Indian food a lot and having tried many easy instant pot recipes, I honestly was not expecting much! It has a great spice blend that just tastes restaurant-style to me, and is creamy while still remaining light and healthy. Loved having a big bowl for breakfast--I'll definitely be making this again as a low cal dead easy curry/stew. I used a onion-ginger-garlic puree that I had made for another recipe, and full fat greek dairy yogurt but I'm sure many variations would be delicious.

      Reply
      • Thomas

        February 28, 2019 at 5:56 pm

        Thanks so much for the great feedback Kim! I'm happy you liked this cauliflower tikka masala! 😉

        Reply
    37. Emily

      February 28, 2019 at 6:14 pm

      If I make this in regular slow cooker what would be the heat (high/low) and timing? Thx!

      Reply
      • Thomas

        March 01, 2019 at 5:08 pm

        Hi Emily,
        I don't own a slow cooker so I have absolutely no idea, sorry!

        Reply
    38. Marie-Anne

      March 03, 2019 at 1:58 am

      5 stars
      My daughter made this for her YouTube channel (PickyPawsMouthPiece). We had to modify a few things because we couldn't find the ingredients, It turned out delicious and was actually quite filling.

      Reply
      • Thomas

        March 07, 2019 at 2:53 pm

        Awesome! Thanks for your feedback!

        Reply
    39. urbster

      March 11, 2019 at 4:34 pm

      4 stars
      Tastes great! Unfortunately like some others I kept getting "burn" but I was able to salvage it OK. I used 4 cups of frozen cauliflower florets and 1 28-oz can of Cento San Marzano tomatoes with the juice. I tried adding 1/2 cup of water, too but still got "burn." I used an Instant Pot DUO60. It still came out OK though! I just finished it on "Saute" mode.

      Reply
      • Thomas

        March 12, 2019 at 7:31 am

        I re-tried this recipe many times after seeing some people had the burn message but I never get it. I assume it depends on the brand and consistency of the diced tomatoes. I'm surprised that you still got the message after adding 1/2 cup of water. Maybe it's because something already burnt at the bottom.

        Reply
        • Holly

          March 12, 2019 at 2:44 pm

          5 stars
          I think you are right about the burn message being triggered by food sticking on the bottom of the pot. After the saute function finished, I scraped the bottom, added a bit of liquid and allowed the pot to cool a minute. That eliminated the burn message for me. I love the spice blend and make this recipe often!

          Reply
          • Thomas

            March 13, 2019 at 6:43 am

            Awesome! 🙂
            Thanks for your rating Holly!

            Reply
    40. Allison

      March 15, 2019 at 8:17 am

      Full of flavour and very easy to make. Thank you.

      Reply
      • Thomas

        March 19, 2019 at 7:11 pm

        Thanks Allison! 🙂

        Reply
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