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!
Instant Pot Cauliflower Tikka Masala
30-minute Instant Pot cauliflower curry! Perfectly spiced, incredibly easy to make, and super creamy!
Yield: 4
Print Recipe
Pin RecipeIngredients
- 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 crushed tomatoes (or diced)
- 1 tbsp maple syrup
- 1 cauliflower head, cut into florets
- 1/2 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. 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.
Notes
For a spicier curry, increase the ground chili to 1 teaspoon.
Nutrition
- Serving Size: 1
- Calories: 196
- Sugar: 20.4g
- Fat: 3.8g
- Carbohydrates: 35.1g
- Fiber: 12.5g
- Protein: 9.6g
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!
Glad to hear you liked it Emilia! 🙂
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!
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.
★★★★★
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?
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!
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!
Awesome! Thanks for sharing Debra!
Thanks for the feedback Elaine! 😉 You are totally right, a regular pressure cooker works well too.
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 fullofplants.com !!!! NOM NOM~
★★★★★
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!
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!
★★★★★
Thanks for the feedback Cathy!
i’m new to the instant pot! do you have to add any water to this at all for pressure cooking?
You don’t have to add additional water for this recipe, the juice from the tomatoes is already enough.
This is the first FulOfPlants recipe I’ve made and I loved it. I used fenugreek seeds because that’s what I had.
Thanks for the feedback Steve! Happy to hear you liked this curry 🙂 Fenugreek seeds are great too!
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!
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.
Thank you! I can’t wait to try it!
Is there a sub for fenugreek leaves if I can’t find them?
You can use ground fenugreek, or just leave it out.
Hi Thomas! This looks great! Can I use canned coconut milk to replace the vegan yogurt? Thank you!
Hi Alison, yes you can! And maybe add a squeeze of lemon!
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!
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.