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.
Servings: 8 serves
- 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.
Leftover curry can be kept in the fridge for up to 4 days if stored correctly.
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