If you love creamy coconut curry loaded with vegetables, this Instant Pot cauliflower coconut curry is going to become a fast favorite. It comes together in minutes, making it perfect for busy weeknights when time is short and appetites are loud.
This curry is flexible — besides cauliflower you can add other vegetables like carrots and peas, so it’s an easy way to get a few extra servings of veggies into a family meal. The warm, spiced coconut sauce helps even picky eaters enjoy their greens.
What you need
- Cauliflower
- Coconut milk
- Onion
- Tomato
- Carrot
- Green peas
- Garlic
- Curry powder
- Green chili
- Chili flakes
How to make this curry
Begin by selecting the Sauté function on your Instant Pot and add oil. When the pot is hot, add mustard seeds (if using), chopped onion and minced garlic. Sauté until the onion turns translucent.
Stir in the chopped tomatoes and sliced green chili, cooking for a minute or two to soften the tomatoes and release their flavor.
Add the cauliflower florets, sliced carrot and green peas. Sprinkle in the curry powder and salt, tossing the vegetables so they are evenly coated with the spices. Sauté briefly for a minute to toast the spices.
Pour in the coconut milk and the water, then close the lid and set the pressure valve to sealing.
Cancel the Sauté setting and select Pressure Cook (High) for 2 minutes. When the cook time finishes, perform a quick release to prevent the vegetables from becoming overly soft.
Finish with lemon juice and chili flakes to taste, and garnish with fresh coriander (cilantro) leaves. Serve warm with steamed rice or roti.
Tips for success
- If you don’t have curry powder, substitute with a blend of 1 tsp chili powder, 1/2 tsp turmeric, 1 tsp coriander powder and 1 tsp cumin powder.
- Mustard seeds add a nice texture and flavor, but they’re optional — omit if you don’t have them.
- Pressure cook for only 2 minutes and quick-release the steam to keep the vegetables tender but not mushy.
More Instant Pot and curry ideas
Try this curry alongside other quick meals in your rotation for varied, weeknight-friendly dinners.
Recipe
Instant Pot Cauliflower Coconut Curry
Equipment
- Instant Pot
Ingredients
- 2 tbsp oil
- ½ tsp mustard seeds (optional)
- 1 small onion, chopped
- 3 garlic cloves, minced
- 2 roma tomatoes, chopped
- 1 green chili, sliced
- 4 cups cauliflower florets (about 1 medium head)
- 1 carrot, sliced
- ½ cup green peas
- 2 tbsp curry powder
- 1 can coconut milk (about 1.5 cups)
- ¼ cup water
- Salt to taste
- 2 tsp lemon juice
- ½ tsp chili flakes
- Coriander leaves, to garnish
Instructions
- Press the Sauté button on the Instant Pot and add oil.
- When hot, add mustard seeds (if using), chopped onion and minced garlic. Sauté until the onion turns translucent.
- Add chopped tomatoes and sliced green chili. Sauté for 1–2 minutes.
- Add cauliflower florets, sliced carrot and green peas. Sprinkle curry powder and salt, and toss to coat the vegetables.
- Pour in the coconut milk and water. Close the lid and set the valve to sealing.
- Cancel Sauté and pressure cook on High for 2 minutes. When finished, perform a quick release.
- Stir in lemon juice and chili flakes, garnish with coriander leaves, and serve warm with rice or roti.
Notes
Quick-release the steam after cooking to keep the vegetables firm and avoid overcooking. The curry can be refrigerated for up to 2 days.
Nutrition
Calories: 159 kcal | Total Carbs: 15.6 g | Protein: 4.5 g | Fat: 10 g | Saturated Fat: 3.3 g | Sodium: 628 mg | Fiber: 5.7 g | Sugar: 6 g | Calcium: 61 mg | Iron: 2 mg