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Cauliflower Cashew Mango Curry (Instant Pot)

By Manali Singh

4.82 from 11 votes

Jul 02, 2019

Sweet and creamy Mango Curry with Cauliflower and Cashews! This super flavorful curry is vegan, gluten-free and made in the Instant Pot! Serve over rice, couscous, quinoa.

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Use the fresh sweet mangoes in season to make this Cauliflower Cashew Mango Curry!

It’s has the sweetness of mangoes, the creaminess of coconut milk and the crunch from cashews. This might well be your new favorite curry.

It’s also vegan and gluten-free and can be made in your Instant Pot or stove-top.

If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all around the web!

Mango season is in full swing and as usual my house is filled with mangoes.

Sarvesh buys a box full of Indian mangoes every week. He is in fact on the list of all these Indian stores, so as soon as shipment of Indian mangoes arrives, they call him and he of course buys them immediately.

Yes, my husband is obsessed with them.

Other than that, we also get mangoes from Costco. I usually don’t touch his Indian mangoes because he’s so obsessed about them and I want him to enjoy them while it lasts.

But with the other mangoes, I try to play around a bit and create something out of it.

So, the other day, I made this Mango Curry with Cauliflower & Cashews. Guys, it is so good!

This was a total experiment; I just had the flavors in mind but I didn’t expect it to turn so well.

It was creamy, sweet, crunchy and oh so good!

This Mango Curry

✓ has so much flavor

✓ vegan and gluten-free

✓ great way to use sweet ripe mangoes in season

✓ is a sweet curry with just the right amount of creaminess and tang

✓ all made in one-pot

You have to make this curry using sweet mangoes. They have to be really sweet.

So, now your next question might be, how does it taste? Well it’s a sweet curry. 

So, if you are not a fan of sweet curries, then maybe you won’t like this one.

It has lot of flavor though. There’s coconut milk, sweet mango puree, garam masala, chili powder, ginger and then crunchy cashews.

It’s topped with fresh cilantro and a squeeze of lemon juice. Mmm, explosion of flavors!

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

However, if you are running short of time, you can skip this step and directly pressure cook the cauliflower.

It will still be good, the sautéing bit just adds extra flavor.

Now, I know there are canned mango puree available in the market but please do make this recipe with fresh sweet mangoes.

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

As usual, I used my favorite chakoah brand coconut milk. I highly recommend it.

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

However, you can cook this curry on stove-top. Read the instructions in the recipe card below. 

Can I Use Other Veggies in This Mango Curry?

So, I made this curry with cauliflower but what other veggies can you use?

Potatoes would be good but I would cook them a bit before pressure cooking else, they won’t cook in 3 minutes on low pressure.

You can also add peppers. Even chickpeas would be nice.

Method

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.

PS: 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.

5- Then add the chopped ginger, dried red chili and sliced green chili. Saute for a minute until ginger starts changing color.

6- 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.

7- Then add the mango puree. Also add 1/2 cup water along with the mango puree.

8- Add the garam masala, red chili powder, turmeric, salt, sugar (if using) and cinnamon powder. Stir.

9- Stir in the coconut milk and mix.

10- 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.

Transfer cauliflower mango curry into serving bowl, garnish with the roasted cashews and more cilantro.

Serve warm with rice, quinoa, couscous. Enjoy!

If you’ve tried this Instant Pot Cauliflower Cashew Mango Curry Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!

Cauliflower Cashew Mango Curry

4.82 from 11 votes

By Manali Singh

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Servings: 3

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Sweet and creamy Mango Curry with Cauliflower and Cashews! This super flavorful curry is vegan, gluten-free and made in the Instant Pot! Serve over rice, couscous, quinoa.

Ingredients 

1x2x3x

• ▢ 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 tablespoon + 2 teaspoons oil divided, I used avocado oil
• ▢ 2 tablespoons whole raw cashews
• ▢ 1/2 teaspoon black mustard seeds
• ▢ 1/4 teaspoon cumin seeds
• ▢ 1 inch ginger finely chopped
• ▢ 1 whole dried red chili broken
• ▢ 1 green chili sliced, or add more to taste
• ▢ 8-10 curry leaves
• ▢ 1 cup mango puree use fresh, from 2 large sweet mangoes
• ▢ 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

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Instructions 

• Toss the cauliflower florets in 1/4 teaspoon smoked paprika and 1/8 teaspoon garam masala. Set aside.
  
• 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.
• 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.
• 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.
  

  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.
  
• Then add the chopped ginger, dried red chili and sliced green chili. Saute for a minute until ginger starts changing color.
• 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.
• Then add the mango puree. Also add 1/2 cup water along with the mango puree.
• Add the garam masala, red chili powder, turmeric, salt, sugar (if using) and cinnamon powder. Stir.
• Stir in the coconut milk and mix. Add sauteed cauliflower on top. Don't stir and close the pot with its lid.
• 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.
• Open the pot and add the cilantro and the lemon juice and mix.
• Transfer cauliflower mango curry into serving bowl, garnish with the roasted cashews and more cilantro. Serve warm with rice, quinoa, couscous. 

Stove-top Instructions

• Heat oil in a pot or pan and roast the cashews first, then remove on a plate. Then saute the cauliflower (which has been tossed with paprika and garam masala) and remove on a plate. Follow rest of the recipe as it is until adding the cauliflower back into the pot. Then lower the heat, cover the pot/pan and let it simmer on low-medium heat for 15 to 20 minutes or until the cauliflower is cooked through. You may need to add little extra water here as the liquid evaporates on stove-top. So adjust to desired consistency.

Notes

1. Remember to have 1-inch or bigger cauliflower florets, they will retain their shape. The smaller ones will turn mush otherwise.
2. This is a sweet curry, add more chili if you want to make it spicier. For me this was perfect balance of flavors.
3. Remember to use sweet ripe mangoes for this. Do not use canned mango puree.

Nutrition

Calories: 367kcal, Carbohydrates: 28g, Protein: 6g, Fat: 28g, Saturated Fat: 15g, Sodium: 507mg, Potassium: 824mg, Fiber: 5g, Sugar: 17g, Vitamin A: 1250IU, Vitamin C: 164.8mg, Calcium: 69mg, Iron: 3.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course

Cuisine: Indian

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