Sort ingredients
sereneosl
QR Code
Listen
Pdf
Set the Instant Pot to Sauté mode for 7 minutes and add the vegan butter and oil. Once hot, sauté the onion, garlic, and ginger for a few minutes or until the onions start to brown, about 3 minutes.
Once the onions start caramelizing, add the spices and stir to combine. Cook for 2 more minutes.
Next, add about ¼ cup of water to the pot to deglaze it.
Add the diced tomatoes, cauliflower florets, sugar, and salt to the Instant Pot. Toss to combine.
Close the lid and turn the valve to the 'Sealing' position. Press the 'Pressure Cook' button and adjust the time to 2 minutes.
Once the countdown is complete, wait 1 minute before releasing the pressure manually.
Next, add the coconut cream (or plant-based cream) and stir to combine. Adjust seasonings if needed.
Garnish with chopped cilantro and roasted cashews, and serve with rice or naan.