Instant Pot Vegan Cauliflower Curry Recipe

I think I should rename tofucado to tofucurry (even though, funnily enough, I have never made a curry with tofu, but neither with avocados). Either way, I think curry has become one of my go-to meals because it always tastes so good and you can basically make a curry out of most pantry ingredients. And when you have an Instant Pot… Well, it makes it even easier. Here my Instant Pot Cauliflower Curry.

La recette est en français tout en bas du post!

Ingredients

  • Cauliflower
  • Garlic and red onion
  • Can of peeled tomatoes (400 grams)
  • Spices: Paprika, curry, curcuma & chives
  • Tomato paste
  • Milk (if you have coconut milk, this will taste better!)
  • Veggie broth

How to make this Instant Pot Cauliflower curry ?

It’s an Instant Pot recipe which 90% of the times it means it’s going to be super easy. Plus you already know I don’t like complicated recipes.

We are going to sauté (select sauté mode in your instant pot) the onion & garlic for 2-3 minutes, then we will just dump all the ingredients).

Once all the ingredients are in, it’s time to launch our Instant Pot Ritual: Close the lid, set the valve to sealing and click on manual. Set the timer to 2 minutes. The Instant Pot will take around 15 to 20 minutes to reach pressure. When the timer goes off, do a 5 minute natural release followed by a Quick Release (QR). When it’s safe to do so, open the lid and enjoy your beautiful cauliflower curry.

I’d suggest waiting a couple of minutes before serving & eating it, mostly because it’s going to be hot like lava, but also cause that way all the flavors will infuse together better in those last extra minutes.

Serve this curry with rice, naan bread, or rice noodles if you are feeling funky. We bought a huge package last time, and rice noodles are so good, we kinda want to eat them all the time.

Alternatives to this Instant Pot Cauliflower Curry

If you liked this recipe, you can also check out my other “Instant Pot curry” recipes, and if you don’t have an Instant Pot, my stove-top curry recipes :

And last but not least, my latest 3 chickpea recipes video, which has a delicious japanese style chickpea curry :

What curry recipe would you like to see next? Tell me in the comments!

As always, don’t forget to tag @tofu_cado if you try one of my recipes, I’d love to see the results !

Have a great end of week everyone and stay safe.

Instant Pot Vegan Cauliflower Curry

Course: Main Course
Cuisine: International
Servings: 4

Equipment

  • Instant Pot

Ingredients

  • 1 medium sized cauliflower
  • 1 can peeled tomatoes 400 g
  • 3-4 garlic cloves
  • 1 red onion
  • 1 tbsp tomato paste
  • 1 tbsp paprika
  • 3-4 tbsp curry
  • 1 tbsp curcuma
  • A tiny bit of chives
  • 1/2 cup plant-based milk (coconut is best)
  • 3 cups veggie broth

Instructions

  • Select the sauté function. Add a bit of olive oil. When hot, add the onion and garlic. Cook for 2-3 minutes. Turn off the sauté function.
  • Add all the other ingredients.
  • Close the lid, set the valve to sealing and click on manual. Set the timer to 2 minutes. The Instant Pot will take around 15 to 20 minutes to reach pressure. When the timer goes off, do a 5 minute natural release followed by a Quick Release (QR). When it’s safe to do so, open the lid.
  • Let the curry chill for 5 minutes then serve with either rice, naan bread, or rice noodles if you are feeling funky.

Recette en français – Curry de choufleur vegan (Instant Pot)

Ingrédients

  • 1 choufleur
  • 1 boîte tomates pelées (400 g)
  • 3-4 gousses d’ail
  • 1 oignon rouge
  • 1 cuillère à soupe de concentré de tomates.
  • Épices: 1 cuillère à soupe de paprika, de curcuma et entre 3 et 4 cuillères à soupe de curry. Un petit peu de ciboulette.
  • 125 ml de boisson végétal (lait de coco si possible)
  • 750 ml de bouillon végétal

Étapes

  • Ajouter un peu d’huile d’olive. Cuire l’oignon et l’ail pendant 2 – 3 minutes avec l’option “sauté”.
  • Éteindre l’option “sauté” et ajouter tous les autres ingrédients.
  • Fermer l’instant Pot, vérifier que la sealing valve est bien sur Sealing. Sélectionner le mode “Manual/Pressure cooker” et ajouter le timer à 2 minutes. L’instant Pot prendra entre 15-20 minutes à arriver à la pression maximale.
  • Quand le timer est terminé, nous allons faire une natural release (NR) pendant 5 minutes puis on fera une quick release (QR). Quand la floating valve est descendue, nous pouvons bouger la sealing valve à venting et ouvrir l’Instant Pot très doucement.
  • Laisser reposer 5 minutes puis servir avec un peu de riz, naan ou nouilles du riz.

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