Bowl of creamy cauliflower curry with rice on a hesian mat
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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 299kcal
Author Amy

Ingredients

  • 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

Instructions

  • 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.

Notes

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Nutrition

Calories: 299kcal | Carbohydrates: 11g | Protein: 3g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 91mg | Sodium: 759mg | Potassium: 454mg | Fiber: 2g | Sugar: 3g | Vitamin A: 40.8% | Vitamin C: 33.1% | Calcium: 10.5% | Iron: 15.8%