Indian Potato and Cauliflower Curry

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.

Cuisine

Indian

Course

Dinner

Difficulty

Easy

Duration

15-30 min

Diet

Vegan, Vegetarian

Cooking Technique

Pressure Cook, Sauté

Keywords

15-30 min, brown mustard seed, cauliflower, cauliflower curry, contributed, curry, dinner, easy, hot curry powder, indian, instant pot, instant pot curry, instant pot curry recipe, instant pot vegan recipe, instant pot vegetables, instant pot vegetarian recipes, Ivy Manning, pressure cook, ripe tomatoes, safflower oil, salt and pepper, sauté, vegan, vegan recipes, vegetarian, yellow onion, yukon gold potatoes

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

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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