Instant Pot Cauliflower Coconut Curry

Press SAUTE on Instant Pot. Add coconut oil to the POT. Once the oil is hot, add cumin seeds, bay leaf, and let cumins splutter.

Then add onions, ginger-garlic paste, and saute until onions turn light brown for 3-4 minutes.

Next, add the crushed tomatoes along with the juice or tomato puree/sauce, full-fat coconut milk, and dry spices like red chili powder, turmeric powder, garam masala powder, coriander powder, salt, cauliflower florets, and stir well.

Ensure to Deglaze the bottom of the pot to remove any stuck bits. If you think the mixture is too thick, add 1/2 cup of water to this (I did not add extra water).

Close the lid on the pot. Select 0 minutes on MANUAL/PRESSURE COOK (High Pressure) OR select Manual 2 minutes for low pressure.

Once the pot beeps, Quick release the pressure manually.

Lastly, squeeze some fresh lemon juice and garnish with cilantro. Don't worry if the curry is a too liquid consistency. Instead, turn on SAUTE mode again and boil the curry for 2-3 minutes or until you get the desired consistency.

Indian Style Instant Pot Cauliflower Coconut Curry recipe is ready. Serve hot with basmati rice, jeera rice, or quinoa.

Equipment Needed

Spice Level:

Dietary

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