Cauliflower Cashew Mango Curry

If you love curries that are creamy, flavorful, and a little unexpected, this Cauliflower Cashew Mango Curry is one to try. Tender cauliflower is paired with sweet, ripe mango, creamy coconut milk, toasted cashews, and aromatic Indian spices for a curry that is both comforting and refreshing.

This easy mango curry comes together in about 35 minutes and is made in the Instant Pot, making it a convenient choice for a flavorful weeknight dinner. It is naturally vegan and gluten-free, and you can serve it over rice, quinoa, or couscous for a satisfying meal.

Why You’ll Love This Recipe

• Sweet and savory: Ripe mango adds natural sweetness that balances the warm spices and chilies.
• Creamy without dairy: Full-fat coconut milk creates a rich, silky curry sauce.
• Quick and easy: The Instant Pot makes this flavorful curry in about 35 minutes.
• Vegan and gluten-free: A naturally plant-based meal that works for a variety of diets.
• Great texture: Golden cauliflower and crunchy roasted cashews add plenty of contrast.

Ingredients

• Cauliflower florets: Cut into roughly 1-inch pieces so they stay tender without becoming mushy.
• Smoked paprika: Adds a subtle smoky flavor to the cauliflower.
• Garam masala: Brings warmth and aromatic spice to the dish.
• Avocado oil: Used for roasting the cashews, browning the cauliflower, and sautéing the spices.
• Raw cashews: Toasted until golden and added as a crunchy topping.
• Black mustard seeds: Add a classic Indian tempering flavor.
• Cumin seeds: Provide earthy, aromatic notes.
• Fresh ginger: Adds warmth and a bright, slightly spicy flavor.
• Dried red chili: Gives the curry a deeper chili flavor.
• Green chili: Adds fresh heat, which can be adjusted to taste.
• Curry leaves: Bring a distinctive fragrant flavor to the curry.
• Fresh mango puree: The key ingredient that gives this curry its sweet, fruity character. Use ripe, sweet fresh mangoes.
• Water: Helps create the proper consistency for pressure cooking.
• Red chili powder: Adds additional heat.
• Turmeric powder: Contributes earthy flavor and vibrant color.
• Salt: Enhances all of the flavors.
• Sugar: Optional and only needed if the mangoes are not naturally sweet enough.
• Cinnamon: A small pinch adds subtle warmth.
• Full-fat coconut milk: Makes the curry rich and creamy.
• Fresh cilantro: Adds freshness at the end.
• Lemon juice: Brightens the creamy, sweet curry and balances the flavors.

How to Make Cauliflower Cashew Mango Curry

Prepare the Cauliflower

Cut the cauliflower into approximately 1-inch florets. Toss them with smoked paprika and 1/8 teaspoon of the garam masala. Set aside while you prepare the other ingredients.

Toast the Cashews

Press the Sauté button on the Instant Pot. Once the pot is hot, add 1 tablespoon of oil.

Add the raw cashews and roast for 1–2 minutes, turning or stirring frequently, until golden brown on both sides. Transfer them to a plate and set aside.

Brown the Cauliflower

Add the seasoned cauliflower to the same pot. Cook for about 4–5 minutes, stirring frequently, until the florets are lightly browned on both sides.

Remove the cauliflower and place it on the same plate as the cashews.

Temper the Spices

Add the remaining 2 teaspoons of oil to the Instant Pot. Add the mustard seeds and cumin seeds.

Allow the mustard seeds to pop and the cumin seeds to sizzle.

Before continuing, check the bottom of the pot. If any cauliflower is stuck, add 1–2 teaspoons of water and scrape the bottom to deglaze it. Wipe the pot clean if necessary before adding the oil and spices.

Add the Aromatics

Add the chopped ginger, dried red chili, and sliced green chili. Sauté for about 1 minute, until the ginger begins to change color.

Add the curry leaves and stir carefully. The curry leaves can splutter quite a bit when they hit the hot oil, so step back slightly after adding them.

Build the Mango Curry Sauce

Pour in the fresh mango puree and 1/2 cup of water.

Add the remaining garam masala, red chili powder, turmeric, salt, optional sugar, and a pinch of cinnamon. Stir everything together.

Pour in the coconut milk and mix gently.

Place the sautéed cauliflower on top of the sauce. Do not stir it into the liquid at this stage.

Pressure Cook

Secure the Instant Pot lid and set the pressure valve to Sealing.

Select Pressure Cook/Manual and set it to Low Pressure for 3 minutes.

Once the cooking time is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick release.

Finish and Serve

Open the pot and stir in the chopped cilantro and lemon juice.

Taste and adjust the salt, lemon juice, or chili if needed.

Transfer the cauliflower mango curry to a serving bowl and garnish with the toasted cashews and additional cilantro.

Serve warm over rice, quinoa, or couscous.

Stove-Top Instructions

You can also make this mango curry on the stove.

Heat the oil in a large pot or deep skillet. Roast the cashews until golden, then remove them and set aside.

Add the seasoned cauliflower and sauté until lightly browned on both sides. Remove it from the pan.

Continue with the recipe as directed, adding the mango puree, water, spices, and coconut milk. When you reach the point where the cauliflower is added back, reduce the heat to low-medium.

Cover and simmer for about 15–20 minutes, or until the cauliflower is tender.

The sauce may reduce more quickly on the stovetop, so add a little extra water if necessary and adjust the consistency to your preference.

Tips for Success

• Use large cauliflower florets: Pieces around 1 inch in size hold their shape better during pressure cooking. Smaller florets can become overly soft.
• Choose ripe mangoes: The sweetness and flavor of the fresh mango are central to this recipe. Use sweet, ripe mangoes rather than canned mango puree.
• Adjust the heat: This is naturally a sweet curry. Add more green chili or red chili powder if you prefer a spicier dish.
• Don’t skip browning: Sautéing the cauliflower before pressure cooking adds extra flavor and helps maintain a better texture.
• Watch the curry leaves: They can splutter when added to hot oil, so add them carefully.
• Balance the sweetness: If your mangoes are exceptionally sweet, you may not need the optional sugar. Lemon juice at the end also helps balance the sweetness.

Equipment Needed

• Instant Pot or electric pressure cooker
• Large spoon or spatula
• Measuring spoons and cups
• Knife and cutting board
• Mixing bowl
• Serving bowls

For the stovetop version, use a large heavy-bottomed pot or deep skillet with a lid.

Recipe Variations

Spicy Mango Cauliflower Curry

For extra heat, add another sliced green chili or increase the red chili powder. A pinch of cayenne can also make the curry noticeably spicier.

Chickpea Mango Curry

Add drained and rinsed chickpeas along with the cauliflower for extra protein and a heartier meal.

Mango Cashew Tofu Curry

Replace some or all of the cauliflower with cubed extra-firm tofu. Brown the tofu separately before adding it to the curry.

Vegetable Mango Curry

Add vegetables such as bell peppers, green beans, or broccoli. Keep the pieces fairly large so they don’t become overly soft during cooking.

Creamier Mango Curry

Use full-fat coconut milk and slightly reduce the amount of water for an especially rich and creamy sauce.

Serving Suggestions

This creamy mango curry pairs beautifully with:

• Steamed basmati or jasmine rice
• Brown rice
• Quinoa
• Couscous
• Warm naan or flatbread
• Fresh cucumber salad
• Simple roasted vegetables
• Extra cilantro and toasted cashews

For a complete vegan dinner, serve it with rice or quinoa and a fresh vegetable side.

Frequently Asked Questions

Can I use canned mango puree?

Fresh ripe mangoes are recommended for this recipe. Canned mango puree can have a different sweetness and texture and may not give the same fresh flavor.

Is Cauliflower Cashew Mango Curry spicy?

The curry has a balance of sweet and spicy flavors, but the heat is adjustable. Add more or less green chili and red chili powder depending on your preference.

Can I make this curry without an Instant Pot?

Yes. Follow the stovetop method and simmer the curry over low-medium heat, covered, for about 15–20 minutes, or until the cauliflower is tender.

Why did my cauliflower become mushy?

The size of the florets matters. Use approximately 1-inch florets rather than very small pieces. Smaller cauliflower pieces can become too soft during pressure cooking.

Can I prepare the curry ahead of time?

Yes. The curry can be prepared ahead and gently reheated. You may want to add the roasted cashews just before serving so they remain crunchy.

What can I serve with mango curry?

Rice, quinoa, and couscous are all excellent choices. Naan or another flatbread is also delicious for scooping up the creamy mango sauce.

Final Thoughts

Cauliflower Cashew Mango Curry is a delicious way to bring something different to the dinner table. The combination of sweet fresh mango, creamy coconut milk, warm spices, tender cauliflower, and crunchy cashews creates a flavorful curry with plenty of texture.

Whether you make it in the Instant Pot for a quick weeknight meal or use the stovetop method, this vegan and gluten-free mango curry is easy to customize and pairs beautifully with rice, quinoa, or couscous.

If you try it, adjust the chili to your preferred heat level and don’t forget the toasted cashews—they add the perfect finishing crunch.

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