Instant Pot Cauliflower Curry Recipes

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INSTANT POT CAULIFLOWER CURRY



Instant Pot Cauliflower Curry image

Instant Pot Cauliflower Curry! Tender cauliflower, butternut squash, and red lentils cooked in a coconut-creamy red curry sauce and poured over a mini-mountain of steamy rice. YUM.

Provided by Lindsay

Categories     Dinner

Time 15m

Number Of Ingredients 11

half of an onion, diced
3 cloves garlic, minced
2 cups cauliflower, cut into florets
2 cups squash, cut into cubes
1/2 cup red lentils
2 tablespoons red curry paste
1 teaspoon turmeric (optional)
1 14-ounce can diced tomatoes
1 can coconut milk
1 cup water
1 1/2 teaspoons kosher salt

Steps:

  • Place all ingredients in the Instant Pot. Cook on high pressure for 5 minutes. Immediately release the pressure to prevent overcooking the veggies.
  • Stir and season with more salt, or something spicy if you want. Give it a few minutes to cool and thicken slightly. Serve with rice. The end! It's SO GOOD.

Nutrition Facts : Calories 211 calories, Sugar 4.5 g, Sodium 616.1 mg, Fat 11.2 g, SaturatedFat 9.6 g, TransFat 0 g, Carbohydrate 23.4 g, Fiber 8.1 g, Protein 7.2 g, Cholesterol 0 mg

INDIAN POTATO AND CAULIFLOWER CURRY



Indian Potato and Cauliflower Curry image

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.

Provided by 6 Ingredients or Less Cookbook by Ivy Manning

Categories     Dinner

Time 9m

Number Of Ingredients 8

2 tbsp safflower oil
1 tbsp brown mustard seed
1 medium yellow onion (chopped)
1 tbsp hot curry powder
1 1/2 cups ripe tomatoes
3 medium Yukon gold potatoes (unpeeled and cut (about 8 ounces ))
Salt and pepper
1 medium cauliflower (cut into large (3-inch) florets, stalk and core discarded)

Steps:

  • Put the oil in the pot, select SAUTÉ, and adjust to NORMAL/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. Pour the mixture into a large serving bowl and break up the cauliflower a bit with a spoon. Serve immediately.

INSTANT POT® CURRIED CHEESY CAULIFLOWER-SQUASH SOUP



Instant Pot® Curried Cheesy Cauliflower-Squash Soup image

Make this colorful, cheesy soup in your Instant Pot® with creamy butternut squash, cauliflower, and yellow curry powder.

Provided by Ginny Maziarka

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cauliflower

Time 45m

Yield 6

Number Of Ingredients 9

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 head cauliflower, chopped
1 butternut squash, peeled and chopped
2 tablespoons yellow curry powder
1 teaspoon salt, or to taste
3 cups shredded mozzarella and Cheddar cheese blend

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and allow to heat. Add olive oil and onion; saute until soft, about 3 minutes. Add garlic and saute another minute. Add broth, cauliflower, and butternut squash. Close and lock the lid; set vent to seal. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
  • Stir curry powder and salt into soup in the pressure cooker. Blend soup to desired texture using an immersion blender. Stir in shredded mozzarella and Cheddar cheese blend and serve immediately.

Nutrition Facts : Calories 325.6 calories, Carbohydrate 30.4 g, Cholesterol 44 mg, Fat 17.2 g, Fiber 6.7 g, Protein 16.9 g, SaturatedFat 8.4 g, Sodium 1580.7 mg, Sugar 7.4 g

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