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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!

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings 4 servings
Calories 299 kcal
Author Amy

Ingredients

  • 3 tbsp Unsalted Butter
  • 8 cloves Garlic crushed
  • 2 tsp Ginger Paste
  • 1 tbsp Tomato Puree
  • 1 tbsp Curry Powder
  • 1 tbsp Coriander Powder
  • 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
UK Measures - US Measures

Instructions

  1. 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.

  2. 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.

  3. 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.

Recipe Notes

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Nutrition Facts
Creamy Cauliflower Curry in the Pressure Cooker
Amount Per Serving
Calories 299 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 17g 85%
Cholesterol 91mg 30%
Sodium 759mg 32%
Potassium 454mg 13%
Total Carbohydrates 11g 4%
Dietary Fiber 2g 8%
Sugars 3g
Protein 3g 6%
Vitamin A 40.8%
Vitamin C 33.1%
Calcium 10.5%
Iron 15.8%
* Percent Daily Values are based on a 2000 calorie diet.