30-minute Instant Pot cauliflower curry! Perfectly spiced, incredibly easy to make, and super creamy!
1 tbsp vegan butter (or oil)
1 medium onion, diced
3 cloves of garlic, minced
1 tbsp freshly grated ginger
2 tsp dried fenugreek leaves
2 tsp garam masala
1 tsp turmeric
1/2 tsp ground chili
1/4 tsp ground cumin
1/2 tsp salt
1 28-ounce can diced tomatoes with their juice (about 3 cups)
1 tbsp (15ml) maple syrup
1 small cauliflower head, cut into florets (about 4 cups florets)
1/2 cup (118ml) non-dairy yogurt (or cashew cream)
optional toppings: fresh parsley, roasted cashews
Set the Instant Pot to sauté mode for 7 minutes. Add the oil. Once hot, add the onion, garlic, and ginger. Cook for 3-4 minutes, or until the onions start to caramelize and become soft. Add the dried fenugreek leaves, garam masala, turmeric, chili, cumin, and salt. Continue to cook for another 2 minutes, stirring regularly to make sure it doesn’t burn. The Instant Pot should now turn off.
Add the crushed tomatoes, maple syrup, and cauliflower florets. Secure the lid and close the vent to Sealing. Press the Pressure Cook button and adjust the time to 2 minutes. The Instant Pot will take about 10 minutes to come to pressure, then cook under pressure for 2 minutes.
Once the program is finished and you have heard the beeps, wait 1 minute and release the pressure. Stir in the non-dairy yogurt and stir to combine.
Serve hot with rice, naan, or tofu, and top with fresh parsley and roasted cashews.