Cauliflower and Potato Curry


  • 5 tbsp oil
  • 1 red onion diced
  • 3 tbsp curry powder
  • 1 tsp salt
  • ¼ tsp cinnamon
  • ½ cauliflower with the florets separated and the stalk finely chopped
  • 4 medium potatoes peeled and evenly diced
  • 2 cups water
  • 1 19 oz/540 g jar canned whole peeled tomatoes
  • 2 tbsp peanut butter
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 5 Minutes. Add the oil, onion, curry, cinnamon, and 1 tsp of salt. Sauté for 5 Minutes.
  • Press Cancel. Add the cauliflower and potatoes and stir to coat them well with the onion and spices.
  • Add the water, canned tomatoes, peanut butter, and 1 tsp of salt. Mix well.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 6 Minutes.
  • When done, press Cancel and let the pressure release naturally for 10 minutes. Then turn the steam release handle to Venting. Once all the pressure has been released, open the Instant Pot® lid.
  • Press Saute and set time to 5 Minutes. Cook in this mode, stirring occasionally. Check for seasoning and adjust, if necessary (salt and spices). When the time is up, press Cancel.
  • Serve immediately, ideally with rice and served with plain yogurt, chopped fresh cilantro, and a lemon wedge.
  • Store the rest in an airtight container for up to 4 days.
  • Note: This recipe tastes much better the day after, since all the flavors are much more enhanced.
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