What type of curry is best for cauliflower curry?

There are so many different types of curry out there that you really have a lot of options! I prefer to use a red curry paste for that warm, spicy flavor that pairs perfectly with the subtle nutty sweetness of cauliflower. This is more Thai-inspired in flavor, but it'd also be great with Indian spices.

What is the best way to cook cauliflower for curry?

I prefer to cook the cauliflower directly in the broth, as the florets will absorb the flavor all the way through. Other versions call for steaming the cauliflower first, which isn't a great idea. The cauliflower will absorb water instead of all the delicious flavor from the broth!

Can you make cauliflower curry in the instant pot?

Technically, yes, but you really don't need to! This recipe cooks in just 25 minutes. It'd probably take longer for your pressure cooker to get to high pressure than just to make it on the stove.

Cauliflower Curry

Name: Cauliflower Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indian
Ingredients: 1 tablespoon avocado oil; 1 small onion, diced; 2 cloves garlic, finely chopped; 1 teaspoon fresh ginger, grated; 2 tablespoons red curry paste; 2 tablespoons tomato paste; 1 (13.5 ounce) can coconut milk (about 1.5 cups); 1 tablespoon fish sauce (optional); 1 lime, juiced and zested; 1 large head of cauliflower, cut into florets; 1 medium red bell pepper, sliced; cilantro or Thai basil (for garnish)

Description

This creamy Cauliflower Curry is a quick and easy, one pot vegan meal that is ready in just 25 minutes! The tender cauliflower pieces are simmered in a flavorful mixture of aromatics, red curry paste, and coconut milk for an all-in-one meal you won't be able to stop eating. Start a batch of steamed rice at the same time for the perfect meal ready on those busy weeknights!

Ingredients

1 tablespoon avocado oil
1 small onion, diced
2 cloves garlic, finely chopped
1 teaspoon fresh ginger, grated
2 tablespoons red curry paste
2 tablespoons tomato paste
1 (13.5 ounce) can coconut milk (about 1.5 cups)
1 tablespoon fish sauce (optional)
1 lime, juiced and zested
1 large head of cauliflower, cut into florets
1 medium red bell pepper, sliced
cilantro or Thai basil (for garnish)

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Instructions

In a large skillet, heat oil over medium-high heat until the hot oil sizzles, about 1 minute. Add onion, garlic and ginger. Sauté until tender, about 2-3 minutes.
Stir in red curry paste and tomato paste and cook until evenly combined, about 1 minute.
Add coconut milk, soy sauce (or fish sauce), lime zest, and lime juice. Mix well and bring the sauce mixture to a boil.
Add cauliflower florets and bell pepper. Reduce heat to medium low and cover the lid. Simmer until tender, about 3-5 minutes.
Garnish with cilantro or basil on top and serve warm with coconut rice or steamed rice.

Notes

How to store: Allow the curry to cool to room temperature, then store the leftovers in an airtight container in the fridge for 3-4 days.

How to reheat: It's very easy to microwave this curry for 5-6 minutes to serve over leftover rice. You can also warm it up in a saucepan or skillet with a splash of extra water as needed.

How to freeze: Place the freezer-safe containers in the freezer for 3-6 months. Thaw the curry in the fridge before reheating.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Stew
Method: Stovetop
Cuisine: Indian