Cauliflower Cashew Mango Curry

Why You’ll Love This Recipe

• Sweet & Savory: The sweetness from mangoes perfectly balances the savory spices.
• One-Pot Meal: Made easily in the Instant Pot, it’s a quick and hassle-free dinner.
• Vibrant & Flavorful: The creamy sauce, complemented by the crunch of cashews, delivers an explosion of flavors.
• Customizable: Add other veggies like potatoes or chickpeas for variety.

Ingredients

• 2 cups cauliflower florets
• 1/2 cup mango puree (fresh mangoes)
• 1/2 cup water
• 1 can coconut milk (full-fat)
• 1 tablespoon oil
• 1 tablespoon mustard seeds
• 1 tablespoon cumin seeds
• 1-inch piece fresh ginger, chopped
• 1 dried red chili
• 1 green chili, sliced
• 6-8 curry leaves
• 1 teaspoon garam masala
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• Salt and sugar to taste
• 1/2 teaspoon cinnamon powder
• 1/4 cup roasted cashews
• Fresh cilantro and lemon juice for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Cauliflower: Toss the cauliflower with smoked paprika and garam masala.
2. Sauté Cashews: In the Instant Pot, sauté cashews in oil for 1-2 minutes until golden, then set aside.
3. Sauté Spices: Add oil, mustard seeds, cumin seeds, and ginger to the Instant Pot. Sauté for 1 minute until fragrant.
4. Add Mango Puree: Stir in the mango puree, water, and spices (garam masala, red chili powder, turmeric, salt, sugar, cinnamon). Mix well.
5. Add Coconut Milk: Stir in coconut milk and bring to a simmer.
6. Pressure Cook: Add the cauliflower and do not stir. Close the lid, set to low pressure, and cook for 3 minutes.
7. Release Pressure: After 5 minutes of natural release, quick-release the remaining pressure.
8. Finish & Serve: Stir in fresh cilantro and a squeeze of lemon juice. Garnish with roasted cashews.

Servings and Timing

This recipe serves 3 and takes about 35 minutes to prepare.

Variations

• Extra Veggies: Add potatoes, bell peppers, or chickpeas for more texture and flavor.
• Spicy Option: Increase the green chili or red chili powder for more heat.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat on the stove or in the microwave, adding a splash of water if needed.

FAQs

Can I make this curry on the stove?

Yes, follow the same steps but simmer on the stove instead of using the Instant Pot. Cook until the cauliflower is tender.

Can I use frozen cauliflower?

Yes, frozen cauliflower will work. Just cook it a bit longer to ensure it’s tender.

Can I use canned mango puree?

Fresh mango puree gives the best flavor, but canned mango puree can be used if needed.

Conclusion

Cauliflower Cashew Mango Curry is a creamy, sweet, and spicy dish that’s perfect for a weeknight dinner or a special occasion. The combination of rich coconut milk, sweet mango, and crunchy cashews makes this curry truly irresistible. Enjoy with rice, quinoa, or couscous!

Cauliflower Cashew Mango Curry

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Cauliflower Cashew Mango Curry is a sweet, savory, and creamy dish made easy in the Instant Pot. Combining tender cauliflower, crunchy cashews, and the natural sweetness of mangoes with traditional Indian spices, this vegan and gluten-free curry is a flavor-packed one-pot meal!

• Author: Amy
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 3 servings
• Category: Main Dish, Curry, Vegan
• Method: Instant Pot, Pressure Cooking
• Cuisine: Indian, Vegan
• Diet: Vegan

Ingredients

2 cups cauliflower florets

1/2 cup mango puree (fresh mangoes)

1/2 cup water

1 can coconut milk (full-fat)

1 tablespoon oil

1 tablespoon mustard seeds

1 tablespoon cumin seeds

1-inch piece fresh ginger, chopped

1 dried red chili

1 green chili, sliced

6–8 curry leaves

1 teaspoon garam masala

1 teaspoon red chili powder

1 teaspoon turmeric powder

Salt and sugar to taste

1/2 teaspoon cinnamon powder

1/4 cup roasted cashews

Fresh cilantro and lemon juice for garnish

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Instructions

• Prepare the Cauliflower:

  • Toss the cauliflower with smoked paprika and garam masala.

• Sauté Cashews:

  • In the Instant Pot, sauté cashews in oil for 1-2 minutes until golden, then set aside.

• Sauté Spices:

  • Add oil, mustard seeds, cumin seeds, and ginger to the Instant Pot. Sauté for 1 minute until fragrant.

• Add Mango Puree:

  • Stir in mango puree, water, and spices (garam masala, red chili powder, turmeric, salt, sugar, cinnamon). Mix well.

• Add Coconut Milk:

  • Stir in coconut milk and bring to a simmer.

• Pressure Cook:

  • Add cauliflower and do not stir. Close the lid, set to low pressure, and cook for 3 minutes.

• Release Pressure:

  • After 5 minutes of natural release, quick-release the remaining pressure.

• Finish & Serve:

  • Stir in fresh cilantro and a squeeze of lemon juice. Garnish with roasted cashews.

Notes

• Variations:

  • Add extra veggies like potatoes, bell peppers, or chickpeas for more texture and flavor.

  • Increase the green chili or red chili powder for more heat.

• Storage:

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating:

  • Reheat on the stove or in the microwave, adding a splash of water if needed.