Instant Pot Cauliflower Tikka Masala

30-minute Instant Pot cauliflower curry! Perfectly spiced, incredibly easy to make, and super creamy!

Instant Pot Cauliflower Tikka Masala

INGREDIENTS
  1. 1 tbsp vegan butter (or oil)
  2. 1 medium onion, diced
  3. 3 cloves of garlic, minced
  4. 1 tbsp freshly grated ginger
  5. 2 tsp dried fenugreek leaves
  6. 2 tsp garam masala
  7. 1 tsp turmeric
  8. 1/2 tsp ground chili
  9. 1/4 tsp ground cumin
  10. 1/2 tsp salt
  11. 1 28-ounce can diced tomatoes with their juice (about 3 cups)
  12. 1 tbsp (15ml) maple syrup
  13. 1 small cauliflower head, cut into florets (about 4 cups florets)
  14. 1/2 cup (118ml) non-dairy yogurt (or cashew cream)
  15. optional toppings: fresh parsley, roasted cashews

INSTRUCTIONS
  • Set the Instant Pot to sauté mode for 7 minutes. Add the oil. Once hot, add the onion, garlic, and ginger. Cook for 3-4 minutes, or until the onions start to caramelize and become soft. Add the dried fenugreek leaves, garam masala, turmeric, chili, cumin, and salt. Continue to cook for another 2 minutes, stirring regularly to make sure it doesn’t burn. The Instant Pot should now turn off.
  • Add the crushed tomatoes, maple syrup, and cauliflower florets. Secure the lid and close the vent to Sealing. Press the Pressure Cook button and adjust the time to 2 minutes. The Instant Pot will take about 10 minutes to come to pressure, then cook under pressure for 2 minutes.