Instant Pot Cauliflower Tikka Masala

This Instant Pot cauliflower tikka masala is a delicious plant-based version of a beloved takeaway classic. Made with cauliflower florets in a creamy, spicy sauce, this curry is the perfect weeknight meal, as it's ready in 30 minutes!

I love a good curry and when it only takes half an hour to make, it's even better. This Instant Pot cauliflower tikka masala is perfect for a quick weeknight meal and a firm favorite in my home.

It has a rich and flavorful taste from the spices and you'll be surprised to notice it tastes just like something that you've ordered in.

The cauliflower is cooked until soft but not mushy and it pairs perfectly with the rich and creamy sauce.

Since it's made in the Instant Pot, this vegan cauliflower tikka masala is very easy to make, even if you've never cooked a curry before.

Why you'll love this cauliflower tikka masala

• Healthy and nutritious - This masala cauliflower curry is nutrient-rich while being low in calories and fat.
• Super easy to make - The Instant Pot takes all the heavy lifting here, so you can have a delicious curry with just a few simple ingredients and a few minutes of prep time.
• Absolutely delicious - This curry is comfort food at its best, and it's packed with flavor from the tomatoes and spices.

Ingredients and substitutions

Olive oil - I used olive oil in this curry, but any neutral-flavored oil would work, such as vegetable oil or canola oil.

Onion -A medium onion is roughly the equivalent of 1 cup of diced onion. Yellow and white onions are both great here.

Garlic + ginger - A mix of fresh garlic and ginger infuses the curry with loads of flavor.

You can also use frozen ginger and garlic or substitutes like garlic powder and ginger powder.

Spices and herbs - I used a mix of garam masala, cumin, coriander, chili powder, cardamom, turmeric, and fenugreek leaves to make this curry extra aromatic.

If you don't have all of the spices, you can use a pre-made curry blend instead.

Tomato puree - I used some double-concentrated tomato puree to add extra depth of flavor to the sauce.

Crushed tomatoes - Finely chopped or crushed tomatoes are perfect for this cauliflower curry. You can also use whole peeled tomatoes crushed in a blender or by hand.

Agave syrup - Adding a natural sweetener reduces the acidity of tomatoes and balances the flavors. You can use brown sugar or maple syrup, too.

Cauliflower florets - Use fresh cauliflower florets for the best results. Frozen cauliflower may release excess water and affect the texture of the curry.

I like to cut the cauliflower into bite-size florets so they cook quickly and evenly. You can also use a mix of cauliflower and broccoli florets.

Coconut milk - Full-fat coconut milk is best here for a creamy sauce. Alternatively, use some coconut cream.

How to make Instant Pot cauliflower tikka masala

Set the Instant Pot to "Sauté" and heat the olive oil. Add the onion, garlic and ginger and cook for 2-3 minutes until soft, stirring occasionally.

Next, add the garam masala, cumin, coriander, chili powder, cardamom, turmeric, and fenugreek leaves and cook, stirring constantly, for 1 minute.

Add the tomato puree and cook for another minute, stirring continuously to incorporate the spices.

Add in the crushed tomatoes, agave syrup, and cauliflower florets. Stir to combine everything well.

Close the lid and set the valve to "Sealing." Cook on high pressure for 5 minutes, then allow the pressure to release naturally for 5 minutes.

Once the pin has dropped, carefully open the lid and stir in the coconut milk. Garnish with fresh coriander and serve with rice or naan.

Leftovers and storage

• Store any leftovers in an airtight container. They will keep well for up to 3 days in the fridge.
• Reheat the curry over medium heat on the stovetop or in the microwave until heated through.
• The curry freezes well for up to 3 months. When you're ready to enjoy it again, thaw it overnight in the fridge, then reheat.

Recipe notes and tips

• This cauliflower tikka masala goes great with your favorite rice or naan bread.
• You can also add other vegetables, such as bell peppers, carrots or sweet potatoes, to make it even more nutritious.
• For a creamier texture, add a tablespoon of cashew cream or almond butter with the coconut milk.

If you liked this Instant Pot cauliflower tikka masala, you might also like some of my other easy Instant Pot recipes :

• Instant Pot Ratatouille
• Instant Pot Vegan Chili
• Vegan Instant Pot Creamy Pasta
• Instant Pot Red Lentil Soup
• Instant Pot Vegan Taco Soup

Don't miss out on any new recipes! Follow Vegan Cocotte on Instagram, Facebook and Pinterest.