Creamy Cauliflower Curry in the Pressure Cooker

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This creamy cauliflower curry has an amazing butter chicken style sauce but switches out the meat for a great vegetarian meal. You can make it in the pressure cooker or Instant Pot in a matter of minutes!

We are so into the pressure cooker. Around Christmas I was desperate for an Instant Pot but they were sold out in basically the whole country so Will got me a Pressure King Pro instead and we’ve been making plenty of recipes in it. If you’ve got one too then make sure you grab all my favourite pressure king pro recipes!

Without really planning it we’ve ended up making several curries in it including a pressure cooker curry with potato and aubergine and pressure cooker saag aloo. They’re both cooked in a ridiculously short amount of time and the pressure cooker locks in all that amazing curry flavour!

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Creamy cauliflower curry in a pressure cooker with ladle


Ok, so first off, it uses a classic butter chicken style sauce recipe which has butter as a base (and therefore is obviously a winner) followed by plenty of seasoning and flavour and is finished off with a hearty helping of double cream.

Secondly, cauliflower is almost as good as chicken would be in this curry. I mean it, it’s a delicious chicken alternative and, bonus, it’s good for you!

Finally, it’s made in the pressure cooker so it’s just 3 minutes until you’ve got curry ready to go.

Close up of a bowl of creamy cauliflower curry with rice and topped with nigella seeds and coriander leaves


  • Butter: I like to use unsalted so that I can control the seasoning in the rest of the dish
  • Garlic & Ginger: I’ve been into using pastes recently, they just make cooking that bit quicker on a weeknight
  • Tomato Puree: Helps to add that richness to the dish
  • Spices: Coriander, cumin, smoked paprika, curry powder  and turmeric all go into this curry to add so much flavour
  • Diced Tomatoes
  • Cauliflower: Cut into florets
  • Double Cream: Or you could use coconut milk if you prefer

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Overhead photo of two bowls of creamy cauliflower curry on a dark background with a knife and fork

I really love that this recipe is so similar to butter chicken but it’s vegetarian. The cauliflower in this curry is cooked for just the right amount of time that it retains a little bite while still being cooked through and a bit creamy.

It’s coated in all that creamy curry sauce and tastes amazing served with basmati rice, nigella seeds and coriander (cilantro) leaves. It’s honestly the best curry! This and a little saag aloo is pretty much my dream night in.

Bowl of creamy cauliflower curry with rice on a hesian mat

Another thing about this recipe?

It makes GREAT leftovers.

Will and I pretty much always cook double portions of dinner because we need lunches for the next day. I cannot be doing with London lunchtime prices, you can easily spend well over a fiver everyday on lunch and that just seems like such a waste when I can cook something better at home!

Curry usually makes amazing leftovers because all those spices just develop more and more the longer you leave it. Making for some pretty excellent lunchtimes.

Creamy cauliflower curry in the pressure cooker with a ladle


  • It’s a good idea to take a look at your pressure cooker manual to see how long to cook this for. In my pressure cooker it took 3 minutes to cook the cauliflower perfectly but yours might differ slightly.
  • I’ve got really into using garlic and ginger pastes recently. They really cut down on prep time so give them a go in this recipe if you’re short on time. So easy!
  • Once you’ve released the pressure and added the cream I like to turn the saute setting back on for a minute to heat it through before serving.

Two bowls of creamy cauliflower curry with the pressure cooker in the background


Definitely! Just follow the steps but cook in a big pot over a medium heat. Add 200-300ml of water (about a cup) and cook until the cauliflower is tender.

Once it’s finished cooking add the cream as stated in the instructions then heat through for another minute before serving.


Add all of the ingredients up until the cauliflower to your slow cooker then pour over 200ml (0.8 cups) of water and cook on medium for 4 hours. Add the cream and cook for another 15 minutes.

Creamy cauliflower curry in bowls topped with nigella seeds and coriander leaves

Can you freeze cauliflower curry?

This curry freezes really well. We’ve made a few batches and frozen it for quick lunches and dinners throughout the week. When you’re ready to eat just defrost thoroughly and pop in the microwave until heated through.

Is this cauliflower curry healthy?

Most of the ingredients in this curry would be considered healthy including the cauliflower, tomatoes and spices. However, it does use a small amount of cream to get that amazing creaminess which is definitely not a healthy ingredient! If you prefer you could leave it out and the curry will still be tasty.

Is this curry vegan?

Because of the cream stirred through just before serving, this curry is not vegan. However, you could switch the cream for coconut milk for a vegan version. 

Creamy cauliflower curry in two bowls on hesian with a knife and fork and dark background

Want more? Get all my other vegetarian recipes before you go or try these healthy curry recipes:

Or try all of my other pressure cooker recipes

Bowl of creamy cauliflower curry with rice on a hesian mat

Creamy Cauliflower Curry in the Pressure Cooker

This creamy cauliflower curry has an amazing butter chicken style sauce but switches out the meat for a great vegetarian meal. You can make it in the pressure cooker or Instant Pot in a matter of minutes!
5 from 8 votes
Print Pin Rate
Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 3 minutes
Total Time: 13 minutes
Servings: 4 servings
Calories: 299kcal
Author: Amy Fulwood


  • 3 tbsp Unsalted Butter
  • 1 Onion chopped
  • 8 cloves Garlic crushed
  • 2 tsp Ginger Paste
  • 1 tbsp Tomato Puree
  • 1 tbsp Curry Powder
  • 1 tbsp Ground Coriander
  • 1 tsp Cumin
  • 1 tbsp Smoked Paprika
  • 1 tsp Turmeric
  • 1 tsp Salt
  • 1 400g tin Chopped Tomato
  • 1 large Head of Cauliflower cut into florets
  • Water as needed
  • 200 ml Double Cream
  • Fresh Coriander/Cilantro to serve
  • Nigella Seeds to serve


  • Put your pressure cooker on the saute setting. Add the butter and let it melt then add the onion, garlic and ginger and cook for a couple of minutes.
  • Add the tomato puree, all of the spices and the salt and stir to coat. Cook for a minutes until the spices become super aromatic then pour in the chopped tomatoes, add the cauliflower florets and add enough water to reach the minimum line in your pressure cooker.
  • Cook on the stew setting for 3 minutes. Release the pressure then add the cream to the pot and put the saute setting back on for a minute to make sure it's hot. Serve with rice and topped with fresh coriander leaves and nigella seeds.
Nutrition Facts
Creamy Cauliflower Curry in the Pressure Cooker
Amount Per Serving
Calories 299 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 17g85%
Cholesterol 91mg30%
Sodium 759mg32%
Potassium 454mg13%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 3g3%
Protein 3g6%
Vitamin A 2040IU41%
Vitamin C 27.3mg33%
Calcium 105mg11%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.


Nutrition information is an estimate and will vary depending on the exact ingredients used.
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  • Reply
    28/03/2018 at 9:51 AM

    wow! cauliflower curry looks so delicious and creamy!

    • Reply
      30/03/2018 at 7:38 PM

      Thank you Priya 🙂

  • Reply
    28/03/2018 at 11:50 AM

    5 stars
    Okay, now you’ve totally got me craving some curry! Love how easy this is to make!

    • Reply
      30/03/2018 at 7:38 PM

      Haha thanks Demeter!

  • Reply
    Helen of Fuss Free Flavours
    28/03/2018 at 12:37 PM

    5 stars
    Curried cauliflower is so delicious, and such a great combination. Making it in the pressure cooker is quick and easy, ideal for a tasty mid-weel meal.

    • Reply
      28/03/2018 at 1:15 PM

      Thanks Helen!

  • Reply
    28/03/2018 at 1:13 PM

    5 stars
    This is the most awesome recipe. I love it. And I can’t believe how quick it is in the pressure cooker. Def gotta try!

    • Reply
      28/03/2018 at 1:15 PM

      Thanks so much Danielle!

  • Reply
    28/03/2018 at 2:15 PM

    5 stars
    I don’t have an Instant Pot, but I do have a regular pressure cooker. I love all kinds of curries…and cauliflower is a great ingredient for sure. This looks like a flavourful and satisfying dish for sure.

    • Reply
      30/03/2018 at 7:38 PM

      Thanks Gloria!

  • Reply
    26/11/2018 at 8:32 AM

    5 stars
    I made this absolute delicious recipe many times! Totally love it.

    • Reply
      27/11/2018 at 1:35 PM

      Janine this makes me so happy, thank you so much for commenting!

  • Reply
    04/01/2019 at 7:23 PM

    Hi there,
    I don’t see onion in the list of ingredients, how much should I use? I’m guessing just one. Thanks.

    • Reply
      05/01/2019 at 10:33 PM

      Hi John, so sorry about the error, it is one onion. The recipe has been updated 🙂

  • Reply
    Emma Godfrey
    07/08/2019 at 12:13 PM

    5 stars
    Yummo! Added spinach at the end and powdered veg stock in the water plus a bit more of all the spices. Definately making again!

  • Reply
    26/01/2020 at 3:57 PM

    Anyone try it with coconut cream?

  • Reply
    23/09/2020 at 1:10 PM

    5 stars
    Loved it! We made it last night and it was so yummy. I just wanted to leave a tip, because we used a different kind of instapot that doesn’t have the same lines/markings. I wasn’t sure how much water to add. I put in 1 cup of water from my liquid measuring glass and it turned out perfect!

    • Reply
      23/09/2020 at 7:19 PM

      Thanks Janelle!

  • Reply
    25/02/2021 at 6:22 AM

    Do you make tomato purée or is ur available ready made?

    • Reply
      25/02/2021 at 9:07 PM

      Hi Katie, I use store bought tomato puree

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