Instant Pot Cauliflower and Pea Coconut Curry
A delicious vegetarian or vegan Gobi Matar Korma (cauliflower and green pea coconut curry) made easy in the Instant Pot pressure cooker. This recipe is reprinted with permission from Vegetarian Indian Cooking by Manali Singh, Page Street Publishing Co. 2018.
My family and I love Indian food. Indian is my go-to for take out. There are so many naturally vegetarian and vegan options, and the dishes are so filled with flavor and nutrition. I’ve shared a few Indian recipes here on the blog, in fact. Chana Masala and Instant Pot Dal are a couple favorites. This Instant Pot Cauliflower and Pea Coconut Curry is another favorite to add to the list.
Manali from the blog Cook with Manali just came out with a new cookbook: Vegetarian Indian Cooking with your Instant Pot. I couldn’t wait to check it out, and Manali sent me a copy and agreed to let me share a recipe with you! All the recipes look absolutely amazing and I’m learning so much about Indian cuisine. It’s wonderful to be able to make authentic traditional recipes that are quicker, healthier, and easier than ever.
The recipe I chose to make from Manali’s book is the Gobi Matar Korma (Cauliflower & Green Peas Coconut Curry). I absolutely love curries. They are so warm and comforting and easy to load up with veggies. I’ve done a few Thai style curries like this Easy Yellow Chickpea Curry with Roasted Veggies and Chickpea Curry with Butternut Squash. Oh, and you also need to try my Curried Pumpkin Lentil Soup!
Manali’s Gobi Matar was so much fun to make and my whole family loved it – my kids happen to love peas. While making this dish, I learned that “Korma refers to a yogurt-and coconut-based curry.” I love that Manali included many vegan variations throughout the recipes in her cookbook, and this delicious vegetable curry is no different. Let me show you a few of the steps!
How to Make Instant Pot Cauliflower and Pea Curry
First, a creamy thick “paste” is made in the blender with raw cashews, tomatoes, a green chili pepper, garlic, and ginger. She had me at garlic and ginger, plus raw cashews are my favorite for creamy thickness. Like in my Creamy Vegan Broccoli Soup!
Set the tomato mixture aside and set the Instant Pot to saute. I just got off the phone with a girlfriend and we were remarking how much we love the saute function on the Instant Pot. Unlike our slow cookers that don’t saute and then you have to dirty another pan, the Instant Pot does it all! We saute the most wonderful fragrant spices like green cardamoms, peppercorns, and cloves. Can you smell it already? Then we saute the onion and even more spices before whisking in the coconut milk.
Pop a head of cauliflower, broken into florets, and frozen peas in to the sauce and you’re nearly done!
How to Serve Gobi Matar Korma
In her book, Manali served this cauliflower and pea coconut curry with rice and a few slices of raw red onion (I LOVE raw onion). I also served the curry with rice, a little raw onion, a few slices of purple radish, lots of fresh cilantro, and naan on the side. What a great dinner! I know I’ll be making this one again!
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- 3 large tomatoes
- 4 large cloves garlic
- 1-inch (25-mm) piece ginger
- 1 green chili
- 12 raw cashews
- 1½ tbsp (22 ml) oil of choice
- 1 bay leaf
- 3 green cardamoms
- 6–7 peppercorns
- 3 cloves
- 1 large red onion, chopped
- 1 ½ tsp (6 g) coriander powder
- 1 tsp garam masala
- ½ tsp red chili powder, or to taste
- ½ tsp turmeric powder
- 1 tsp salt, or to taste
- ¼ cup (60 g) plain yogurt, at room temperature
- ½ cup + 2 tbsp (150 ml) coconut milk
- ¼ cup (60 ml) water
- 1 large head cauliflower, cut into medium- to large-sized florets
- ½ cup (70 g) frozen green peas
- Cilantro, for garnish
- Using a blender, purée the tomatoes, garlic, ginger, green chili and cashews to a smooth paste. Set aside.
- Press the sauté button. When the pot displays hot, add the oil and then add the bay leaf, green cardamoms, peppercorns and cloves. Sauté for a few seconds until the spices are fragrant and then add the onion. Cook the onion until soft, around 2 minutes, and then add in the puréed tomato–ginger–garlic–cashew paste that you prepared earlier. Cook for 2 minutes and then add the coriander powder, garam masala, red chili powder, turmeric powder and salt. Stir to combine the spices and cook them for 30 seconds. Add the yogurt, whisking continuously until it’s well combined with the curry. Make sure the yogurt is at room temperature before you add it to the masala.
- Add the coconut milk and the water and mix to combine. Add the cauliflower florets and peas and toss to combine them with the masala. Close the lid and press the manual or pressure-cook button, making sure the pressure valve is in the sealing position. Use the adjust or pressure-level button to set to low pressure and cook on low pressure for 3 minutes. Do a quick-pressure release.
- Open the pot, give the korma a stir and adjust spices and salt to taste. Garnish with cilantro and serve.
Make it vegan: Skip the yogurt and add ½ cup (120 ml) of water.
Amount Per Serving: Calories: 0 Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g