<h1 class="pgc-h-arrow-right" > vegan cauliflower curry</h1>
Like many of you, I bought an instant pot and have been using it every day since last week. It quickly became a good friend of mine. Boiling beans, chickpeas, lentils, rice, buckwheat and even oats is so simple. It must be admitted that waking up with warm oats feels very good, thanks to a timer!
If you buy this gadget and you still don't know what you're going to do, then I have a recipe for you! This delicious cauliflower curry is made in just one pot and comes with a creamy marsala sauce infused with Indian spices. The recipe is very simple, but you'll be amazed at how it tastes!
You start by making a tadaka (also known as tempering). Fry some onions, garlic and ginger until the onion is soft and begins to turn brown. Then add the spices. Frying spices in oil enhances its flavor. Next, we add diced tomatoes and maple syrup to balance the acidity of the tomatoes.
Regarding diced tomatoes, it seems that some brands have more juice than others. If your tomato juice is thick and there is very little juice, it is recommended to add about 1/2 cup of water to ensure that there is enough liquid in the instant pot.
Some of you have reported receiving "burn paste" messages on instant pots. To prevent this from happening, make sure the onion doesn't stick to the bottom of the liner before adding other ingredients. If your onion is too brown, add 1 tablespoon of oil and scrape the bottom to make sure there is no sticker at the bottom of the pan. This should solve the problem!
Finally, add the cauliflower florets and cover with a lid. Home and dry! It's time for the instant pot to work.
Cook cauliflower to perfection in just 2 minutes under pressure! You obviously have to wait for the instant pot to press, which can take 7 to 8 minutes, but it gives you time to do your laundry, set the table, or do something.
To make the curry creamier, I add some vegan yogurt at the end of cooking. You can use coconut yogurt, almond yogurt, and even homemade cashew cream. For toppings, fresh parsley and cashews roasted can't go wrong at all!
You can eat this cauliflower curry with rice, quinoa, or tofu to make a protein-wrapped meal. This curry is perfect for spices, cream and nutrition!
30 minutes instant pot cauliflower curry! Perfect spice, very easy to make, and super creamy!
< h1 class="pgc-h-arrow-right" > ingredient</h1>
1 tbsp vegan butter (or oil)
1 medium onion, diced
3 cloves of garlic, finely chopped
1 tablespoon freshly ground ginger
2 tsp. dried fenugreek leaves
2 teaspoons garam masala
1 tsp. turmeric
1/2 teaspoon paprika
1/4 tsp. cumin powder
1/2 tsp. salt
1 28 oz canned tomato juice cut into cubes (about 3 cups)
1 tablespoon (15 ml) maple syrup
1 small cauliflower head, cut into small flowers (about 4 cups florets)
1/2 cup (118 ml) non-dairy yogurt (or cashew cream)
Optional toppings: fresh parsley, roasted cashews
< h1 class="pgc-h-arrow-right" > production instructions</h1>
Set the instant pot to stir-fry mode for 7 minutes. Come on. After heating, add the onion, garlic and ginger. Cook for 3-4 minutes, or until the onion begins to caramelize and becomes soft. Add dried fenugreek leaves, (garam masala) spicy spice powder, turmeric, chili pepper, cumin and salt. Continue to cook for 2 minutes and stir regularly to make sure it does not burn. Add a few tablespoons of water and scrape the bottom to make sure there aren't any stickers, which will stop the instant pan from giving you "burn" information.
Add the chopped tomatoes, maple syrup and cauliflower florets. Secure the lid and then close the vents to seal it. Press the pressure cook button and adjust the time to 2 minutes. The instant pot takes about 10 minutes to reach the pressure, then cook under pressure for 2 minutes.
When the program is complete, you hear a beep, wait 1 minute and then release the pressure. Add non-dairy yogurt and stir well.
Serve with rice, bread or tofu, accompanied by fresh parsley and roasted cashews.
< h1 class="pgc-h-arrow-right" > notes</h1>
For spiced curry, increase the paprika to 1 teaspoon.
If the diced tomato juice is not much, add 1/2 cup of water.
<h1 class="pgc-h-arrow-right" > nutrition</h1>
Serving Size: 1
Calories: 196
Sugar: 20.4 g
Fat 3.8 g
Carbohydrate: 35.1 g
Fiber: 12.5 g
Protein 9.6g
For vegans, remove garlic, onions, parsley, and related powder products, and if necessary, use fresh celery, oregano, basil, and mint leaves instead.