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.

WHAT’S In INSTANT POT CAULIFLOWER AND PEA COCONUT CURRY:

– 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

INSTRUCTIONS

 Using a blender, purée the tomatoes, garlic, ginger, green chili and cashews to a smooth paste. Set aside.

1:

Press the sauté button. When the pot displays hot, add the oil and then add the bay leaf, green cardamoms, peppercorns and cloves.

2:

Sauté for a few seconds until the spices are fragrant and then add the onion.

3:

Cook the onion until soft, around 2 minutes, and then add in the puréed tomato–ginger–garlic–cashew paste that you prepared earlier.

4:

Cook for 2 minutes and then add the coriander powder, garam masala, red chili powder, turmeric powder and salt.

5:

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