CAULIFLOWER CASHEW MANGO CURRY

Use the fresh sweet mangoes in season to form this Cauliflower Cashew Mango Curry! It’s also vegan and gluten-free and may be made in your Instant Pot or stove-top.

For this mango curry recipe, I tossed the cauliflower with smoked paprika and tiny bit garam masala, sautéed a touch then pressure cooked.

CAULIFLOWER CASHEW MANGO CURRY

That’s why I'm sharing this recipe now because mangoes are in season and you don’t need to resort to the canned version.

I made this Cauliflower Cashew Mango Curry in my Instant Pot. I really like using my IP wherever possible and this curry was no exception.

If you've tried this Instant Pot Cauliflower Cashew Mango Curry Recipe then don’t forget to rate the recipe!

INGREDIENTS :

• 2 tablespoons whole raw cashews
• 1/2 teaspoon black mustard seeds
• 1/4 teaspoon cumin seeds
• 1 inch ginger, finely chopped
• 2 cups (heaping) cauliflower florets , 1-inch each, from around 1/2 head of a medium size cauliflower
• 1/4 teaspoon smoked paprika
• 1/4 + 1/8 teaspoon garam masala, divided
• 1 cup mango puree, use fresh, from 2 large sweet mangoes
• 1 tablespoon + 2 teaspoons oil, divided, I used avocado oil
• 1 whole dried red chili, broken
• 1 green chili, sliced, or add more to taste
• 8-10 curry leaves
• 1/2 cup water
• 1/4 teaspoon red chili powder, or to taste
• 1/4 teaspoon turmeric powder
• 1/2-3/4 teaspoon salt, adjust to taste
• 1 teaspoon sugar, optional, use only if mangoes aren't very sweet
• pinch cinnamon powder
• 1 cup coconut milk, I used full fat from can
• 1 tablespoon chopped cilantro
• 3-4 teaspoons lemon juice

INSTRUCTIONS :

1. Toss the cauliflower florets in 1/4 teaspoon smoked paprika and 1/8 teaspoon garam masala. Set aside.
2. Press the saute button on IP. Once it displays hot, add 1 tablespoon oil and then add the cashews. Roast the cashews for 1-2 minutes until golden brown from both sides. Remove on a plate.
3. To the same pot now add the cauliflower. Cook for 4 to 5 minutes, stirring often until brown from both sides. Remove on a plate.
4. To the same pot now add the remaining 2 teaspoons of oil. Add mustard seeds and cumin seeds and let the mustard seeds pop and cumin seeds sizzle.
5. Make sure there's nothing stuck at the bottom of the pot after sauteing the cauliflower. If there is, first add 1-2 teaspoon water and deglaze the pot. Wipe clean and then add the oil.
6. Then add the chopped ginger, dried red chili and sliced green chili. Saute for a minute until ginger starts changing color.
7. Then add the curry leaves and stir. Remember it will splutter a lot when you add the curry leaves so move aside after adding them.
8. Then add the mango puree. Also add 1/2 cup water along with the mango puree.
9. Add the garam masala, red chili powder, turmeric, salt, sugar (if using) and cinnamon powder. Stir.
10. Stir in the coconut milk and mix. Add sauteed cauliflower on top. Don't stir and close the pot with its lid.
11. Press the manual or pressure cook button. Use the adjust or pressure level button to set pressure to "low". Cook on low pressure for 3 minutes, with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick release.
12. Open the pot and add the cilantro and the lemon juice and mix.
13. Transfer cauliflower mango curry into serving bowl, garnish with the roasted cashews and more cilantro. Serve warm with rice, quinoa, couscous. 

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