Cauliflower curry 49389597

Coconut Curry with Cauliflower, Chickpeas and Basil Rice (Instant Pot)



  • 1 Tbsp Olive Oil or Ghee (clarified browned butter)
  • 1 large Onion*, medium dice
  • 6 each Green Cardamom Pods, lightly crushed (or 1 tsp ground)
  • 1-2 stick Cinnamon
  • 2 tsp Turmeric*
  • 1 Tbsp Garam Masala*
  • 1 Tbsp Fenugreek*
  • 1 tsp Fennel Seeds
  • ½ tsp Nutmeg
  • 1-2 tsp Cayenne
  • 1 cup Vegetable Stock*
  • 1 bunch Collard Greens*, roughly chopped
  • 1 large Waxy Potato*, 1 inch dice
  • 1 head Cauliflower*, cut into bite sized florets
  • 2 cups Chickpeas* (canned), drained and rinsed
  • 1 cup Coconut Milk* (canned)
  • 3 tablespoon hemp seeds, ground
  • ¼ cup Cilantro, minced
  • to taste Salt & Pepper
  • 1 cup Greek Yogurt* (for topping)

Cooking Instructions

1. Turn instant pot to the sauté setting. Heat the ghee in instant pot. Add the onions and sauté the onion until it starts to turn a nice golden brown. Add in the spices from the cardamom pods to the cayenne pepper. Stir in the coconut milk and stock.

2. Add in the collard greens, ground hemp seeds, potatoes, cauliflower and chickpeas. Add some salt and pepper.

3. Push the Cancel button and press the high pressure button and set for 5 min. Let the pot to depressurize naturally for 8min or until the instant pot displays L00:08, then open the vent and open the lid.

4. Adjust seasoning and stir in the cilantro.

*Indicates ingredients containing protein.