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.

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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 ¾ of them into small pieces that will go into the curry, and reserve the rest to top each bowl with.
How to make cauliflower curry?
- Set the Instant Pot/pressure cooker to sauté mode and allow it to heat. Add the oil and wait for it to become hot.
- 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 ¼ cup water and scrape the bottom.
- Add the chopped tomatoes and cauliflower.
- Secure the lid and set it on high pressure for 2 minutes (or the lowest time your pressure cooker allows if not an Instant Pot).
- When it’s done, do a quick pressure release, stir in the yoghurt and ¾ of the cashew nuts, chopped into small pieces.
- Ladle into bowl and top with the rest of the cashews. Serve immediately with rice or naan.
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
Can I make this cauliflower curry on the stovetop?
Yes, you can make it on the stovetop. 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:
Aubergine and Red Lentil Curry
The Ultimate Vegan Zuppa Toscana
Looking for more delicious inspiration? 😄 Follow Skinny Spatula on Instagram, Facebook, and Pinterest!
Instant Pot Cauliflower and Cashew Curry (Vegan)
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.
Ingredients
- 2 tablespoon oil (or vegan butter)
- 2 medium onions, diced
- 4 cloves garlic, minced
- 1 teaspoon freshly grated ginger (or ginger paste)
- 2 teaspoon garam masala
- 2 teaspoon dried fenugreek leaves
- ½ teaspoon chilli flakes
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon salt
- 2 cans (400g/14 oz) tomatoes
- 1 small cauliflower head, cut into florets (about 300 g/4 cups)
- ¾ cup non-dairy yoghurt
- 50 g (2 oz)cashew nuts, roasted
Instructions
- Set the Instant Pot/pressure cooker to sauté mode and allow it to heat. Add the oil and wait for it to become hot.
- 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 ¼ cup water and scrape the bottom.
- Add the chopped tomatoes and cauliflower.
- 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).
- When it’s done, do a quick pressure release, stir in the yoghurt and ¾ of the cashew nuts, chopped into small pieces.
- Ladle into bowls and top with the rest of the cashews. Serve immediately with rice or naan.
Jeff says
It’s a bit soupier than I expected it to be, but tasty!
Also … I’m glad I followed the recommendation of roasting my own cashews. Very flavorful.
seriouslyseekinganswers says
Oh my, this looks good. Must try it!
Jamie says
I love this recipe! It reminds me of my a dish I used to get at my favorite Indian restaurant. But now, I can make it at home. Thank you!
Priya Lakshminarayan says
I make something similar too. Will try your recipe as well..since we love anything cauliflower at home.
Suzy says
I love using my instant pot for just about anything and this is another winner! So easy and it's so tasty!
Beth says
This looks so delicious! I can't wait to make this!
Alice says
I hope you like it, Beth!
Cyndy says
This was positively heavenly! I love the extra sauce which was perfect for dipping naan!
Alice says
Thank you, Cyndy, I'm so glad you liked it!