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Instant Pot Indian Butter Cauliflower Curry

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Instant Pot Indian Butter Cauliflower Curry is a comforting dish that combines tender cauliflower with a rich, creamy sauce infused with aromatic spices. Perfect for weeknight dinners or special gatherings, this quick recipe transforms everyday ingredients into a flavorful feast. Ready in under 30 minutes, this vegan-friendly curry is sure to impress your family and friends while adding warmth to your dining experience.

Ingredients

Scale
  • 1 medium head cauliflower (about 600g), cut into florets
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 cup full-fat coconut milk (240ml)
  • 1/2 cup tomato puree (120ml)
  • 2 tbsp butter or coconut oil
  • 2 tsp garam masala
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp chili powder (adjust to taste)
  • Salt to taste

Instructions

  1. Chop the cauliflower into bite-sized florets, dice the onion, mince the garlic, and grate the ginger.
  2. Set the Instant Pot to sauté mode. Melt butter or coconut oil and sauté onions until golden brown (about 5 minutes). Add garlic and ginger; cook for an additional minute.
  3. Stir in garam masala, cumin, turmeric, and chili powder; sauté for another 2 minutes.
  4. Add tomato puree and coconut milk; mix until well combined.
  5. Fold in cauliflower florets until coated with sauce.
  6. Seal the lid of the Instant Pot and cook on manual high pressure for 5 minutes. Allow natural release for 5 minutes before quick-releasing any remaining steam.

Nutrition

Keywords: - For added protein, consider mixing in chickpeas or lentils. - Adjust spice levels according to preference; omit chili powder for a milder flavor. - Store leftovers in an airtight container in the refrigerator for up to four days.

Find it online: https://flavorinside.com/creamy-instant-pot-indian-butter-cauliflower-curry-recipe/