Instant Pot Chickpea Cauliflower Curry Recipe – Quick & Easy

Last Updated on 2 months by Neha Deshmukh

Instant Pot Chickpea Cauliflower Curry Recipe – Quick & Easy

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, healthy meal that doesn’t take hours to make. This Instant Pot Chickpea Cauliflower Curry is exactly that – a flavour explosion ready in minutes! I first whipped this up on a busy weeknight when I was craving something comforting and fragrant, and it’s been a family favourite ever since. It’s seriously so easy, even my picky eaters gobble it up.

Why You’ll Love This Recipe

This curry is a winner for so many reasons. It’s incredibly quick – seriously, the Instant Pot does all the work! It’s packed with flavour thanks to the warming spices and creamy coconut milk. Plus, it’s a fantastic way to get your veggies in. And did I mention it’s easily adaptable to suit your tastes? Let’s get cooking!

Ingredients

Here’s what you’ll need to make this amazing curry:

• 3 cups cooked chickpeas (about 400g)
• 1 medium to large cauliflower, cut into florets (about 600g)
• 14 ounce can (400ml) coconut milk
• 2.5 teaspoons curry powder
• 1.5 teaspoons salt
• 0.5 teaspoon garlic powder
• 0.25 teaspoon black pepper
• 0.25 teaspoon ground ginger
• Cayenne pepper to taste (start with a pinch!)
• Cilantro, for garnish (optional)

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Curry Powder Blend: The beauty of curry powder is that blends vary so much! I like to use a Madras curry powder for a good balance of flavour, but feel free to experiment.
• Coconut Milk Type: Full-fat coconut milk will give you the richest, creamiest curry. However, light coconut milk works just fine if you’re watching your calories – it just won’t be quite as decadent.
• Regional Curry Powder Variations: Did you know curry powder isn’t a single thing? Different regions of India (and even different families!) have their own unique blends. Don’t be afraid to explore! You might find a blend with more cumin, coriander, or turmeric that you love.

Step-By-Step Instructions

Alright, let’s make some curry!

1. First, add the cooked chickpeas, cauliflower florets, coconut milk, curry powder, salt, garlic powder, black pepper, ground ginger, and cayenne pepper to your Instant Pot.
2. Now, secure the lid, making sure the pressure valve is closed. Set the Instant Pot to cook at high pressure for… zero minutes! Yep, you read that right. The cauliflower cooks beautifully during the pressurization process.
3. Once the cooking time is up, do a quick-release of the pressure. Be careful of the steam!
4. Give everything a gentle stir to combine all those lovely flavours.
5. Finally, garnish with fresh cilantro if you like. I always do – it adds such a fresh pop of flavour.

And that’s it! Seriously, how easy was that?

Expert Tips

Here are a few things I’ve learned over the years to make this curry even better:

• Don’t overcook the cauliflower! You want it tender-crisp, not mushy.
• Taste and adjust the seasoning as you go. Everyone’s palate is different.
• If you’re using canned chickpeas, drain and rinse them well.

Variations

This recipe is a great base for all sorts of variations. Here are a few of my favourites:

• Spinach Boost: My daughter loves it when I stir in a handful of spinach at the end. It wilts beautifully and adds extra nutrients.
• Potato Power: Add diced potatoes along with the cauliflower for a heartier curry.
• Sweet Potato Swirl: Swap the cauliflower for sweet potato for a slightly sweeter flavour.

Vegan Adaptation

This recipe is naturally vegan! Just double-check that your curry powder doesn’t contain any sneaky animal products.

Gluten-Free Confirmation

Yep, this curry is gluten-free too! Perfect for those with dietary restrictions.

Spice Level Adjustment (Mild to Spicy)

Want to turn up the heat? Add more cayenne pepper, or even a chopped green chilli. For a milder curry, simply omit the cayenne pepper altogether.

Quick Weeknight Meal Adaptation

To make this even faster, use pre-cut cauliflower florets and canned chickpeas. Dinner will be on the table in under 20 minutes!

Serving Suggestions

This curry is delicious served with:

• Basmati rice
• Naan bread (for soaking up all that delicious sauce!)
• A side of raita (yogurt dip)

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It actually tastes even better the next day as the flavours meld together!

FAQs

Let’s answer some common questions:

• Is this recipe suitable for meal prepping? Absolutely! This curry reheats beautifully and is perfect for packing lunches.
• Can I use frozen cauliflower in this recipe? Yes, you can! Just add an extra minute or two to the cooking time.
• What type of curry powder works best? I recommend a Madras curry powder, but feel free to experiment with different blends.
• How can I adjust the thickness of the curry? If you want a thicker curry, simmer it uncovered for a few minutes to allow some of the liquid to evaporate. For a thinner curry, add a splash of water or coconut milk.
• Can I add other vegetables to this curry? Definitely! Peas, carrots, and green beans would all be delicious additions.