The most comforting Vegan Cauliflower and Coconut Korma can be made in the Instant Pot in minutes. The recipe is easy to follow and quick to make using easy-to-find ingredients is healthy and gluten-free. Instant Pot Cauliflower or Gobi Korma comprises of large cauliflower chunks braised in a finger-licking cashew and coconut sauce.
INSTANT POT CAULIFLOWER AND COCONUT KORMA
INSTANT POT VEGETABLES
You may think that cooking cauliflower or indeed other vegetables can cause the veggies to become mushy, but with some care, this is definitely not the case! We have successfully made many vegetable recipes in our Instant Pot.
This curry is made in the Instant Pot under low pressure for 0 minutes!! That is how quickly the cauliflower cooks,
My tips to make sure that your vegetables do not get mushy, hold their shape and retain texture are as follows:
⇨keep the vegetables in large chunks
⇨use the low-pressure function
⇨good quality vegetables require short cooking times. In England, produce is fresh and watery and we tend to only need to cook vegetables for 1 minute on low pressure or sometimes even 0 minutes!!
⇨do not add too much water
⇨quick release the steam
Some of our favourite Instant Pot curry recipes are:
Instant Pot Vegan Brussels Sprouts Korma
Instant Pot Corn on the cob curry with coconut
INSTANT POT GOBI KORMA
Cauliflower florets are cooked in a creamy and coconut-based korma sauce. This korma is not too sweet and has just the right balance of mild spice and creaminess. The coconut milk gives a lovely flavour and a mild sweetness.
Korma originates from the Indian subcontinent, particularly from the Mughlai cuisine. Korma or qurma refers to the cooking technique of the dish in which vegetables and/or meat is cooked in a creamy gravy made with either yoghurt or cream.
This dish is:
✅Quick, easy and hearty
✅Vegan, plant-based, and gluten-free
✅ Instant pot-friendly
✅ Mild, creamy and oh-so-delicious
✅Great for parties and get-togethers
✅ Meal prep and prep ahead
INGREDIENTS FOR 30 MINUTES VEGAN CAULIFLOWER KORMA
exact measurements and method found in the recipe card below
◉ Cauliflower - although various colors of cauliflowers are available in the market, I prefer only white ones for Indian curry recipes.
Select the cauliflower which is fresh, white, firm, and without any blemishes, smaller cauliflowers are more flavourful.
Although in the UK cauliflower is available all year round, its peak season is spring and autumn/fall.
◉ Oil - we have used light olive oil. Vegetable, sunflower, or rapeseed oil works fine too.
◉ Onion - we have used white/brown onion but if you like use red.
◉ Ginger-garlic, green chillies
◉ Spices powders, also known as masalas in Hindi
Garam masala is a blend of roasted and ground various Indian spices. Many recipes ask to add at the end of cooking, as it works on an aromatic level, raising the whole nature of the dish.
Red chilli powder known as Lal Mirch powder, it is made up of grinding dried red chillies. Lal mirch powder provides heat and a bit of colour to the dish.
There are different grades of chilli powders available in the market. Most commonly used is Kashmiri Red Chilli powder which is mild but gives vibrant red colouring to the dish.
Turmeric powder is known as Haldi powder in Hindi, good for health and easily available in the market. Haldi adds bright yellow mustard colour and subtle earthy flavour to the dish. Not great for your french manicure though!! 😀
Ground coriander and cumin powder are known as Dhaniya Jeera Powder. This aromatic and warm powder is made of dried roasted coriander and cumin seeds that rarely overpower a dish. A must in your pantry if you love Indian Currys 🙂
◉ Curry powder is one of those spices that only non-Asians keep in their pantry. To your surprise, you won't see curry masala powder in most Indian kitchens as instead, they use the right amount of various spices in different combinations which are added to the curry whilst preparing it.
Curry powder is easily available in the market, we have used our homemade Indian curry masala in this recipe.
◉ Tomatoes, they add just the right amount of acidity, sweetness and colour. Use fresh or canned. We use pureed canned tomatoes.
◉ Coconut milk, I am using full-fat canned coconut milk.
◉ Raw cashews - are rich and creamy and add body to make the sauce thicker
◉ Fresh cilantro/coriander to garnish
INDIAN CAULIFLOWER CURRY VARIATIONS
This Indian vegan cauliflower masala is very flexible, so I encourage you to use a guide. Here are some ideas to change it up. Keep in mind that cooking times can change.
Use different vegetables. If you want to bulk up this curry or simply want to add more vegetables for a hearty fall/autumn dish, why don't you add either of these:
Butternut squash, Green Peas, Spinach, Carrots, Sweet potato, Broccoli, peppers, or kale?
Add boiled Chickpeas, tofu, paneer, edamame, or red lentils for texture and flavours.
Make it creamy. Stir in double/heavy cream at the end if not vegan or controlling calories or allergic to nuts and coconut milk.
HOW TO MAKE CURRIES QUICKLY?
Often, people shy away from making curries because of the long list of ingredients and complicated cooking methods. But this really does not have to be the case!
Simple preparation is key and can really speed up the cooking process!
For this curry, in particular, have the cauliflower cut first and draining whilst you prepare the other ingredients.
To make the base for the curry, have all of your ingredients measured and ready - you can prepare the onion, garlic mixture first and as it is cooking (this will take around 5 mins), you have time to prepare the crushed tomatoes.
Whilst the curry is cooking in the Instant Pot, you can then be preparing the cashew nuts.
WHAT TO SERVE WITH CAULIFLOWER CURRY?
STORAGE
HOW CAN I MAKE CAULIFLOWER KORMA SOUP?
EQUIPMENT/TOOLS NEEDED
HOW TO MAKE CAULIFLOWER KORMA IN THE INSTANT POT
HOW TO MAKE CAULIFLOWER CURRY ON STOVETOP?
If you prefer, you can easily and as effectively make this curry on the stovetop too.
1. Sauté the onion, ginger, garlic in a heated pan with oil for 5-7 minutes or until it turns light brown.
2. Add chopped/pureed/crushed tomatoes and cook further until the tomato's raw smells go away.
3. Then add spices and salt, mix well and cook for a minute.
4. Add cauliflower florets, mix well and add ¼ cup water, cover the pan with a lid and cook for 2-3 minutes.
5. Pour cashew and coconut milk, mix well and further cook until cauliflower is done but not mushy.
6. Turn off the heat, add garam masala and mix.
7. Garnish it with freshly chopped cilantro and serve hot.
IF YOU LIKE THIS RECIPE
...you might also like our other curry and cauliflower recipes:
2. Tandoori cauliflower and chickpea taco
3. Loaded cauliflower mash cheese balls
4. Mauritian gateaux piment curry
5. Gujarati style potato curry - bateta nu saak
Do you like to read our blog? then don't forget to sign up for email updates to get new recipes delivered right to your inbox. you can find us on Twitter, Facebook, Instagram, Pinterest and Youtube Channel.
Instant Pot Vegan 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
- 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.
Video
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.
Share on Facebook Pin This Recipe
Quick question on the ingredients of "2 tsp. ground cumin & coriander" is that 2 tsp of each totalling 4?
Hello, no 2 teaspoon only. You can use 1 teaspoon cumin and 1 teaspoon coriander powder. Hope this helps.
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.
This was so delicious! The cauliflower was cooked perfectly and I love how quickly it came together!
I love your idea of transforming this korma curry recipe into a soup recipe! Great idea!
This vegan cauliflower korma was so easy to make in my instant pot! Definitely making this for family dinners more often.
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!
Thanks Heather! We love 0 minutes curry 🙂
I loved the brightness and depth of flavor that this dish provided. The curry powder was delightful and amazing!
Thanks Kayla!
This was such a yummy meal! The curry sauce was so flavorful!