Instant Pot Cauliflower and Cashew Curry (Vegan)

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Incredible flavours and rich textures make this Instant Pot cauliflower and cashew curry a vegan treat for a weeknight. Serve it over basmati rice or with naan bread for a filling dinner that will satisfy even meat-eaters.

Cauliflower curry with roasted cashews in bowl with small bowl of rice and cutlery

I am a huge fan of curry, but I have a particular soft spot for those curry recipes that can be on the table in under an hour. This is a 30-minute or so vegan cauliflower curry made extra special thanks to the addition of roasted cashew nuts. 

There are lots of vegan cauliflower curry recipes out there, some stemming from korma, others from tikka masala. This recipe is similar to a tikka masala curry and the best news is that it can be cooked in the Instant Pot, so there’s minimal washing up required. Just how I like it!

Ingredients needed:

  • Oil for sauteing — I used olive oil, but you can use sunflower oil or even vegan butter for a creamier result
  • Onion
  • Garlic 
  • Ginger — freshly grated works best, but a Very Lazy variety or a paste would also be fine 
  • Spices: garam masala, dried fenugreek leaves, chilli flakes, ground cumin, and ground coriander
  • Chopped tomatoes 
  • Cauliflower — you’ll need a small head cut into florets (about 300g or 4 cups) 
  • Non-dairy yogurt — I used the Alpro Greek Style because it’s thick and creamy. Any plant-based yogurt would do, so use your favourite.
  • Cashew nuts — use raw ones that you can rost on the spot for extra flavour. Cut 3/4 of them into small pieces that will go into the curry, and reserve the rest to top each bowl with.
Cauliflower curry with roasted cashews in bowl up close

How to make cauliflower curry?

I do not have an Instant Pot, but this pressure cooker instead. However, I know that most people prefer/have the Instant Pot, so I wrote the instructions with this in mind. Stovetop instructions are included below. 

  1. Set the Instant Pot/pressure cooker to sauté mode and allow it to heat. Add the oil and wait for it to become hot.
  2. Add the onion, garlic, and ginger. Cook for 2-3 minutes until the onions are soft. Next, add all the spices and cook for another minute, stirring continuously so it doesn’t burn. Add 1/4 cup water and scrape the bottom. 
  3. Add the chopped tomatoes and cauliflower. 
  4. Secure the lid and set it on medium pressure for 2 minutes (or the lowest time your pressure cooker allows if not an Instant Pot).
  5. When it’s done, do a quick pressure release, stir in the yoghurt and 3/4 of the cashew nuts, chopped into small pieces. 
  6. Ladle into bowl and top with the rest of the cashews. Serve immediately with rice or naan. 
Step by step process for cauliflower curry in instant pot

What can you serve with this cashew nut curry?

  • Serve the cauliflower and cashew nut curry with basmati rice, brown rice, or quinoa
  • Naan also works great with this curry because there’s plenty of sauce for dipping
  • Add some extra roasted cashew nuts when serving for extra crunchiness if you like
Cauliflower curry with roasted cashews in bowl

Can I make this cauliflower curry on the stovetop?

Yes, you can make in on the stopvetop. Use a large pan and follow steps 1-3. Simmer for 10-15 minutes until the cauliflower has softened, then stir in the yoghurt and the chopped cashews nuts. 

If you liked this Instant Pot cauliflower and cashew curry, why not dig into some of my other vegan recipes:

Vegan Lentil Soup with Kale

Aubergine and Red Lentil Curry

The Ultimate Vegan Zuppa Toscana

Looking for more delicious inspiration? 😄 Follow Skinny Spatula on Instagram, Facebook, and Pinterest!

Yield: 4

Instant Pot Cauliflower and Cashew Curry (Vegan)

Cauliflower curry with roasted cashews in bowl with small bowl of rice

Incredible flavours and rich textures make this Instant Pot cauliflower and cashew curry a vegan treat for a weeknight. Serve it over basmati rice or with naan bread for a filling dinner that will satisfy even meat-eaters.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 2 tbsp oil (or vegan butter)
  • 2 medium onions, diced
  • 4 cloves garlic, minced
  • 1 tsp freshly grated ginger (or ginger paste)
  • 2 tsp garam masala
  • 2 tsp dried fenugreek leaves
  • 1/2 tsp chilli flakes
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp salt
  • 2 cans (400g/14 oz) tomatoes
  • 1 small cauliflower head, cut into florets (about 300 g/4 cups)
  • 3/4 cup non-dairy yoghurt
  • 50 g (2 oz)cashew nuts, roasted

Instructions

    1. Set the Instant Pot/pressure cooker to sauté mode and allow it to heat. Add the oil and wait for it to become hot.
    2. Add the onion, garlic, and ginger. Cook for 2-3 minutes until the onions are soft. Next, add all the spices and cook for another minute, stirring continuously so it doesn’t burn. Add 1/4 cup water and scrape the bottom.
    3. Add the chopped tomatoes and cauliflower. 
    4. Secure the lid and set it on medium pressure for 2 minutes (or the lowest time your pressure cooker allows if not an Instant Pot).
    5. When it’s done, do a quick pressure release, stir in the yoghurt and 3/4 of the cashew nuts, chopped into small pieces.
    6. Ladle into bowl and top with the rest of the cashews. Serve immediately with rice or naan. 

Did you make this recipe?

Share it on Instagram and mention @skinnyspatula or tag #skinnyspatula. It always makes my day to see your creations!