Instant Pot Cauliflower and Cashew Curry (Vegan)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, richly spiced cauliflower and cashew curry made in the Instant Pot with warming spices like garam masala and cumin. It's satisfying comfort food served over rice or with naan bread for dinner.
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Nutrition & ingredients
Ingredients
serves 4- 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
- 1/2 teaspoon chilli flakes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon 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
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 611mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 802mg
- Calcium
- 145mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 611MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.