- 2 Tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 can coconut milk
- 1 Tbsp curry powder
- 1 Tbsp garam masala
- 1 Tbsp brown sugar
- 1 1/2 tsp cumin
- 1 1/2 tsp turmeric
- 1 1/2 tsp salt
- 1/2 tsp coriander
- 1 head cauliflower
- 1/2 cup raw cashews
- 1 cup frozen peas
Saute onion, garlic, and oil in an Instant Pot until browned. Transfer onion mixture to a blender. Add coconut milk and all spices to the blender. Set aside.
Remove stem and leaves from cauliflower and break up into florets. Transfer cauliflower florets to the Instant Pot then add cashews along with a couple cups of water.* Cook on high pressure for 10 minutes. Once done, open the valve to quickly release the pressure, strain the cauliflower and cashews, then transfer to the blender.
Blend on high until smooth then pour mixture into the instant pot and add frozen peas.
Serve over basmati rice or quinoa, which can be cooked using the pot-in-pot method to save time. To do this, simply add rice or quinoa plus water (180 grams rice/quinoa + 2 cups water) to a stainless steel or glass bowl that's small enough to fit inside the Instant Pot and place the bowl with its contents on top of the Instant Pot rack. Add cauliflower, cashews, and enough water to reach the bottom of the rack around the bowl. Increase the cook time to 12 minutes.
*Save time by doing the pot-in-pot method. Add 270 grams of quinoa or basmati rice and 3 cups of water to a glass or stainless steel bowl then place bowl on top of cauliflower. Increase cook time from 10 minutes to 12 minutes.