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+ servings
cauliflower curry served on a bed of steamed rice and topped with cilantro, lime slices and red chillies
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5 from 10 votes

Weeknight Cauliflower Curry Recipe

This quick and easy cauliflower curry recipe is perfect for a busy weeknight. Made in the instant pot means there will be fewer dishes, and the meal will come together in no time. Using pantry staples means this is a recipe that will make it onto your regular meal rotation in no time.
Prep Time10 minutes
Cook Time5 minutes
Coming to pressure20 minutes
Total Time35 minutes
Course: Dinner
Cuisine: American, Indian
Keyword: cauliflower curry recipe, instant pot cauliflower curry
Servings: 8 serves
Calories: 166kcal


  • 2 tablespoons extra virgin olive oil
  • 1 brown onion diced
  • 3 cloves garlic minced or grated
  • 2 tablespoons fresh ginger grated
  • 1 large head of cauliflower cut into similarly sized florets
  • 1 can (14oz/400g) full fat coconut milk
  • 1 can (28.8oz/800g) diced tomatoes
  • 1 tablespoon garam masala
  • 2 teaspoons yellow curry powder
  • 1 teaspoon sriracha (add more if you want it more spicy)
  • 1 teaspoon ground turmeric
  • 1 tablespoon lime juice
  • ½ teaspoon lime zest
  • salt and black pepper to taste
  • ¼ cup fresh cilantro chopped


  • Select sauté mode on the instant pot, add oil and sauté onion, garlic, and ginger until the onion is translucent.
  • Add the rest of the ingredients except fresh cilantro
  • Close the lid of the instant pot, seal the valve and select high pressure,  cook for 5 minutes (it will take about 20 minutes for the pressure to rise and start cooking)
  • Once cooked, release the pressure immediately, open the lid carefully. Serve on rice if desired, sprinkle cilantro on top.


Storing Leftovers
Leftover curry can be kept in the fridge for up to 4 days if stored correctly.
Freezer Instructions
Leftover cauliflower curry can be stored in the freezer for up to 3 months. To reheat the curry, thaw it overnight that the cauliflower doesn’t get soggy.
Uncooked curry ingredients can be frozen in a freezer-safe meal.
Simply empty the frozen ingredients, along with 1 cup of water into the instant pot and cook for 5 minutes.


Calories: 166kcal | Carbohydrates: 10g | Protein: 3g | Fat: 14g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 116mg | Potassium: 468mg | Fiber: 3g | Sugar: 3g | Vitamin A: 101IU | Vitamin C: 43mg | Calcium: 49mg | Iron: 3mg