Indian Potato and Cauliflower Curry
By :6 Ingredients or Less Cookbook by Ivy Manning
curry
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This vegan entrée is so filling, you’ll never miss the meat. The trick to cooking the cauliflower under pressure without it falling apart is to cut the florets into large chunks, cook them on top of the other vegetables, and then break them up into bite-size pieces before serving.
curry
Votes: 5
Rating: 4.2
Rate this recipe!
Cook Time 9 minutes
Servings
Ingredients
  • 2 tbsp safflower oil
  • 1 tbsp brown mustard seed
  • 1 medium yellow onion chopped
  • 1 tbsp hot curry powder
  • 1 1/2 cups ripe tomatoes
  • 3 medium Yukon gold potatoes unpeeled and cut (about 8 ounces )
  • Salt and pepper
  • 1 medium cauliflower cut into large (3-inch) florets, stalk and core discarded
Cook Time 9 minutes
Servings
Ingredients
  • 2 tbsp safflower oil
  • 1 tbsp brown mustard seed
  • 1 medium yellow onion chopped
  • 1 tbsp hot curry powder
  • 1 1/2 cups ripe tomatoes
  • 3 medium Yukon gold potatoes unpeeled and cut (about 8 ounces )
  • Salt and pepper
  • 1 medium cauliflower cut into large (3-inch) florets, stalk and core discarded
curry
Votes: 5
Rating: 4.2
Rate this recipe!
Instructions
  1. Put the oil in the pot, select SAUTÉ, and adjust to NORMAL/MEDIUM heat. When the oil is hot, add the mustard seeds and cook until they have popped and turned gray, 1 minute. Add the onions and curry powder and cook, stirring frequently, until the onions are tender, 4 minutes. Add the tomatoes and cook until they break down a bit, about 2 minutes. Press CANCEL.
  2. Add the potatoes, 1/2 cup water, 1 teaspoon salt, and several grinds of pepper and stir into the tomato mixture. Place the cauliflower florets on top of the potato mixture, but don’t stir. Lock on the lid, select the PRESSURE COOK function, and adjust to LOW pressure for 2 minutes. Make sure the steam valve is in the “Sealing” position.
  3. When the cooking time is up, quick-release the pressure. Pour the mixture into a large serving bowl and break up the cauliflower a bit with a spoon. Serve immediately.
Recipe Notes

Tasty Tip: If tomatoes are not in season, substitute 1 (10-ounce) can diced tomatoes with green chilies and their juice.

Tasty Tip: Make sure your curry powder is fresh—the spices will go stale after about 4 months, so buy only what you need and replace it often for the brightest tasting curries.

8 replies
  1. IRISH4U
    IRISH4U says:

    Nice taste. Peel and cut potatoes so that they cook in the same time as cauliflower. Use fresh tomatoes or plain diced tomatoes.

  2. Chrismconlon
    Chrismconlon says:

    Needed more salt and pepper. Found this to be still a bit watery. Overall, great dish. Wife loved it.

  3. asterbleu
    asterbleu says:

    I cooked the potatoes alone then added cauliflower for one more minute. It soaked up the cooking liquid beautifully. Tasty dish!

  4. Patmike
    Patmike says:

    My pot would not pressure up, my guess is to much in the pot and not enough liquid to build up pressure. Tasty dish, cooked in microwave after I was unable to build up pressure. Pot pressured up when I tried just water. My pot is 6 quart.

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