15-30 minbrown mustard seedcauliflower

Indian Potato and Cauliflower Curry

By Ivy Manning

15-30 min

Easy

Recipe Details

Course: Dinner

Difficulty: Easy

Total Time: 15-30 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: Indian

Diet: Vegan, Vegetarian

Ingredients

2 tbsp safflower oil
1 tbsp brown mustard seed
1 medium yellow onion
1 tbsp hot curry powder
1 1/2 cups ripe tomatoes
3 medium Yukon gold potatoes
Salt and pepper
1 medium cauliflower

This vegan entrée is so filling, you’ll never miss the meat. The trick to cooking the cauliflower under pressure without it falling apart is to cut the florets into large chunks, cook them on top of the other vegetables, and then break them up into bite-size pieces before serving.

INSTRUCTIONS

Put the oil in the pot, select SAUTÉ, and adjust toNORMAL/MEDIUM heat. When the oil is hot, add the mustard seeds and cook until they have popped and turned gray, 1 minute. Add the onions and curry powder and cook, stirring frequently, until the onions are tender, 4 minutes. Add the tomatoes and cook until they break down a bit, about 2 minutes. Press CANCEL.
Add the potatoes, 1/2 cup water, 1 teaspoon salt, and several grinds of pepper and stir into the tomato mixture. Place the cauliflower florets on top of the potato mixture, but don’t stir. Lock on the lid, select the PRESSURE COOK function, and adjust to LOW pressure for 2 minutes. Make sure the steam valve is in the “Sealing” position.
When the cooking time is up, quick-release the pressure. Pourthe mixture into a large serving bowl and break up the cauliflower a bit with a spoon. Serve immediately.

Notes

Tasty Tip: If tomatoes are not in season, substitute 1 (10-ounce) can diced tomatoes with green chilies and their juice., Tasty Tip: Make sure your curry powder is fresh—the spices will go stale after about 4 months, so buy only what you need and replace it often for the brightest tasting curries.

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About the chef

Ivy Manning

Ivy Manning is a Portland, Oregon-based food and travel writer and author of 10 cookbooks including her most recent title, Tacos A to Z- A Delicious Guide To Inauthentic Tacos (West Margin Press, 2023). Her work regularly appears in Cooking Light, Clean Eating, Eating Well, Better Homes & Gardens, and The Kitchn.com. She is a regular contributor to lifestyle brands like Fitbit, My Fitness Pal and The Spruce Eats. After receiving a Bachelor of Arts in English from the University of Wisconsin-Madison, Manning attended Western Culinary Institute in Portland, Oregon, followed by an externship at the award-winning Paley’s Place restaurant, stints at some of Portland’s best restaurants, and stages in Barbaresco, Italy and Chiang Mai, Thailand. She held the position of Salud Cooking School director at Whole Foods Market in Portland for several years and currently teaches classes at Bob’s Red Mill. Manning lives in a sweet bungalow in Portland, Oregon with her vegetarian husband Gregor, and her rescued Whippets, Astor and Remy. When she’s not in the kitchen, she’s traveling the world to eat, working with the nonprofit Les Dames D’Escoffier Portland, hanging out in international food markets, or doing yoga with goats.

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