Indian Potato and Cauliflower Curry

By: 6 Ingredients or Less Cookbook by Ivy Manning

Indian Potato and Cauliflower Curry
cuisine icon Cuisine
Indian
cuisine icon Course
Dinner
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon 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."]
cuisine icon 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, 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.
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