Vegan Cauliflower Curry | Instant Pot Recipes | Indian low calorie recipe | Cauliflower

Heat oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.

Add curry powder, cumin, and turmeric; cook for 1-2 minutes until spices are toasted.

Add chopped tomatoes and cook until they break down, about 5 minutes.

Pour in coconut milk and vegetable broth; stir to combine.

Add cauliflower florets and chickpeas; bring to a simmer.

Cover and cook for 15-20 minutes until cauliflower is tender.

Stir in fresh spinach and cook until wilted, about 2-3 minutes.

Season with salt and black pepper to taste.

Garnish with chopped cilantro before serving.

Serve hot with rice or naan.

Equipment Needed

Spice Level:

Dietary

Allergens