Instant Pot Indian Curry with Cauliflower and Chicken or Chick Peas
- 2 T. olive oil
- 1 t. whole cumin seeds
- 1/4 t. turmeric
- 2 bay leaves
- 1/2 t. salt
- 2 med onions
- 4 cloves garlic
- 1 inch fresh ginger
- 26 oz. crushed tomatoes
- 1 head cauliflower uncooked
- 2 breasts chicken uncooked
- 2 cans chickpeas, drained (for vegetarian option; omit chicken)
- 2 t. garam masala
- 1/4 cup cilantro
- cayenne pepper to taste
In a food processor or chopper, combine onions, garlic and ginger and chop until very fine.
Heat Instant Pot on saute setting. When hot, add olive oil and cumin seeds and turmeric. Cook for about 1 minute, stirring, until cumin seeds crackle.
Add chopped onion mixture, salt and bay leaves to Instant Pot. Cook 5 minutes until onions are soft and they are no longer watery (it will look more oily).
Add tomatoes, cauliflower, garam masala and cilantro. Stir mixure. If using chicken, place whole, raw chicken breasts on top of other ingredients. (I like using chicken for a lower carb version, but you can use both, or one or the other).
Close Instant Pot and set on Manual, High Pressure for 12 minutes, then NPR (natural pressure release) for 15 minutes.
If using chicken, remove breasts to check doneness and shred; return to curry and stir. If using chick peas, stir in chick peas and serve when warmed through.
There are not many things I can eat day after day, but this is one dish I can. There’s something about the strong, melded flavors that make me happy to eat it for lunch until it’s gone! This curry is delicious served–as is–in a bowl, or feel free to serve it over brown rice with a simple side salad.