Description
This sweet and creamy Cauliflower Cashew Mango Curry is packed with vibrant flavors from ripe mango, coconut milk, warm spices, chilies, and roasted cashews. This easy vegan and gluten-free curry can be made in the Instant Pot or on the stovetop and is delicious served with rice, quinoa, or couscous.
Ingredients
- 2 cups heaping cauliflower florets, cut into 1-inch pieces
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garam masala, divided
- 1 tablespoon + 2 teaspoons oil, divided
- 2 tablespoons whole raw cashews
- 1/2 teaspoon black mustard seeds
- 1/4 teaspoon cumin seeds
- 1 inch ginger, finely chopped
- 1 whole dried red chili, broken
- 1 green chili, sliced
- 8-10 curry leaves
- 1 cup mango puree, made from 2 large sweet mangoes
- 1/2 cup water
- 1/4 teaspoon red chili powder, or to taste
- 1/4 teaspoon turmeric powder
- 1/2-3/4 teaspoon salt, to taste
- 1 teaspoon sugar, optional
- Pinch of cinnamon powder
- 1 cup full-fat coconut milk
- 1 tablespoon chopped cilantro
- 3-4 teaspoons lemon juice
Instructions
- Toss the cauliflower florets with 1/4 teaspoon smoked paprika and 1/8 teaspoon garam masala. Set aside.
- Press the sauté button on the Instant Pot. Once hot, add 1 tablespoon oil and the cashews. Roast for 1-2 minutes until golden brown on both sides. Remove the cashews and set aside.
- Add the seasoned cauliflower to the same pot. Cook for 4-5 minutes, stirring often, until browned on both sides. Remove and set aside.
- Add the remaining 2 teaspoons oil to the pot. Add the mustard seeds and cumin seeds and cook until the mustard seeds pop and the cumin seeds sizzle. Make sure the bottom of the pot is not stuck or burned. If needed, add 1-2 teaspoons water to deglaze and wipe the pot clean before continuing.
- 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 carefully and stir. The curry leaves may splutter when added.
- Add the mango puree and 1/2 cup water.
- Add the remaining garam masala, red chili powder, turmeric, salt, optional sugar, and cinnamon powder. Stir to combine.
- Stir in the coconut milk. Place the sautéed cauliflower on top without stirring.
- Close the Instant Pot lid and cook on low pressure for 3 minutes with the pressure valve in the sealing position. Allow the pressure to release naturally for 5 minutes, then perform a quick release.
- Open the pot and stir in the cilantro and lemon juice.
- Transfer the curry to a serving bowl and garnish with the roasted cashews and additional cilantro. Serve warm with rice, quinoa, or couscous.
- For the stovetop method, heat the oil in a pot or pan and roast the cashews. Remove them, then sauté the seasoned cauliflower until browned and remove it as well. Follow the remaining recipe until the cauliflower is added back to the pot. Lower the heat, cover, and simmer over low-medium heat for 15-20 minutes, or until the cauliflower is tender. Add a little extra water if needed as the liquid evaporates.
Notes
- Use cauliflower florets that are at least 1 inch in size so they retain their shape during cooking. Smaller florets can become mushy.
- This is a naturally sweet curry. Add more chili if you prefer a spicier flavor.
- Use sweet, ripe fresh mangoes for the best flavor. Do not use canned mango puree.
- The sugar is optional and is only needed if the mangoes are not naturally sweet enough.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Indian