This is a creamy Cauliflower Korma made dairy-free with coconut milk and cashews. I’ve included both stovetop and Instant Pot methods, but the goal is the same either way: tender cauliflower that still holds its shape in a rich, coconut-cashew sauce.
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Here is a simple cauliflower korma made with everyday Indian spices, tomatoes, coconut milk and cashews. You can make it on the stovetop or in the Instant Pot, depending on what is easiest that day.
The only thing I really care about is keeping the cauliflower tender, but not mushy.
This version is vegan, so instead of cream or yogurt, I use coconut milk and blended cashews. The sauce is rich and smooth, but the cauliflower keeps the curry from feeling too heavy.
It is gentle, creamy and comforting. For a rich, dinner party worthy korma, check out my navratan korma.
Stovetop or Instant Pot?
Both methods work.
The stovetop method gives you more control, especially if you want to watch the cauliflower and stop it before it becomes too soft.
The Instant Pot method is useful when you want a quicker, hands-off version, but cauliflower cooks very fast, so timing matters. After making several vegetable curries in the instant pot - Instant Pot dry aloo gobi and Instant Pot palak paneer - I've found that minimal pressure cook times give the best results.
INGREDIENTS FOR VEGAN CAULIFLOWER KORMA
Find the full recipe with exact measurements in the recipe card below
Cauliflower - I try to select cauliflower which is fresh, white, firm, and has minimal blemishes.
Cauliflower is available all year round in the UK but peak season is autumn and winter which is when I like to make this dish.
If cooking in the Instant Pot, I recommend cutting the florets large so they don't mush.
Tomatoes - they add just the right amount of acidity, sweetness and colour. Use fresh or canned. We use pureed canned tomatoes.
Spices - I've used basic Indian spices for this korma and also a little homemade mild curry masala powder to give extra body.
Coconut milk - I use full-fat canned coconut milk.
Raw cashews - are rich and creamy and add body to make the sauce thicker. I soak them in warm water for about 10-15 minutes first so they blend smoothly.
Serving Suggestions
This creamy curry goes best with piping hot fluffy basmati rice.
If you prefer bread, then either round and soft Gujarati rotlis or restaurant-style garlic and coriander naans are the way to go.
My family love it with multigrain flour rotis/chapattis.
An Indian side salad such as kachumber is a must with any curry!
Serve this the British Curry House way with some poppadoms and poppadom dips.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Cauliflower Korma
Ingredients
- 1 small head cauliflower 500-600g
- ½ cup raw cashews - 70g soak in warm water for 15 minutes
- 400 ml unsweetened coconut milk 13.5 ounces
- 3 tbsp. oil
- 1 medium onion finely chopped
- 2 tbsp. ginger-garlic minced
- 1 small green chili minced optional
- ½ can chop or diced tomatoes- 200g
- 1 tsp. curry powder
- 1 tsp. red chilli powder
- ½ tsp. turmeric powder
- 2 tsp. ground cumin and coriander
- 1 tsp. garam masala
- Salt to taste
- Cilantro/Coriander to garnish
Instructions
Instant Pot
- Cut the cauliflower into bite-size florets and thoroughly wash it under running water.
- Leave it aside for 10-15 minutes to drain the excess water.
- Select saute mode on the Instant pot panel.
- Heat oil in the inner pot, add onion, ginger garlic, and chilli.
- Fry this mixture until light brown.
- Add crushed tomatoes and keep cooking the mixture further.
- Once the raw smell of tomatoes goes away, add all the spices powders and salt.
- After a minute or so add drained cauliflower florets and mix well.
- Cancel the saute mode, cover the pot with the lid.
- Select LOW PRESSURE for 0 minutes.
- Meanwhile, in a high-speed blender blend cashew with little water and make a fine puree. Leave it aside.
- Once done, release the pressure straight away.
- Now add cashew puree and coconut milk, mix.
- Saute for 1 minute.
- Sprinkle freshly chopped cilantro and serve hot.
Stovetop
- Sauté the onion, ginger, garlic in a heated pan with oil for 5-7 minutes or until it turns light brown.
- Add chopped/pureed/crushed tomatoes and cook further until the tomato's raw smells go away.
- Then add spices and salt, mix well and cook for a minute.
- Add cauliflower florets, mix well and add ¼ cup water, cover the pan with a lid and cook for 2-3 minutes.
- Pour cashew and coconut milk, mix well and further cook until cauliflower is done but not mushy.
- Turn off the heat, add garam masala and mix.
- Garnish it with freshly chopped cilantro and serve hot.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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SDM197 says
Quick question on the ingredients of "2 tsp. ground cumin & coriander" is that 2 tsp of each totalling 4?
jcookingodyssey says
Hello, no 2 teaspoon only. You can use 1 teaspoon cumin and 1 teaspoon coriander powder. Hope this helps.
SDM197 says
Thank you for your reply, I actually used 2 tsp of each and it was still lovely, I will use one of each next time.
Amy Bloodworth says
This was so delicious! The cauliflower was cooked perfectly and I love how quickly it came together!
Jar of Lemons says
I love your idea of transforming this korma curry recipe into a soup recipe! Great idea!
Anaiah says
This vegan cauliflower korma was so easy to make in my instant pot! Definitely making this for family dinners more often.
Heather says
You had me at "0 minutes"! Even with pressurizing time I love how quick this dish is to make. I can already smell that wonderful spicy flavor!
jcookingodyssey says
Thanks Heather! We love 0 minutes curry 🙂
Kayla DiMaggio says
I loved the brightness and depth of flavor that this dish provided. The curry powder was delightful and amazing!
jcookingodyssey says
Thanks Kayla!
Chenée says
This was such a yummy meal! The curry sauce was so flavorful!