Indian Potato and Cauliflower Curry
This vegan entrée is so filling, you’ll never miss the meat. The trick to cooking the cauliflower under pressure without it falling apart is to cut the florets into large chunks, cook them on top of the other vegetables, and then break them up into bite- size pieces before serving.
Cook Time
Cook Time
  • 2tbsp safflower oil
  • 1tbsp brown mustard seed
  • 1medium yellow onionchopped
  • 1tbsp hot curry powder
  • 1 1/2cups ripe tomatoes
  • 3 medium Yukon gold potatoesunpeeled and cut (about 8 ounces )
  • Salt and pepper
  • 1medium cauliflowercut into large (3-inch) florets, stalk and core discarded
  1. Put the oil in the pot, select SAUTÉ, and adjust to NORMAL/MEDIUM heat. When the oil is hot, add the mustard seeds and cook until they have popped and turned gray, 1 minute. Add the onions and curry powder and cook, stirring frequently, until the onions are tender, 4 minutes. Add the tomatoes and cook until they break down a bit, about 2 minutes. Press CANCEL.
  2. Add the potatoes, 1/2 cup water, 1 teaspoon salt, and several grinds of pepper and stir into the tomato mixture. Place the cauliflower florets on top of the potato mixture, but don’t stir. Lock on the lid, select the PRESSURE COOK function, and adjust to LOW pressure for 2 minutes. Make sure the steam valve is in the “Sealing” position.
  3. When the cooking time is up, quick-release the pressure. Pour the mixture into a large serving bowl and break up the cauliflower a bit with a spoon. Serve immediately.
Recipe Notes

Tasty Tip: If tomatoes are not in season, substitute 1 (10-ounce) can diced
tomatoes with green chilies and their juice.

Tasty Tip: Make sure your curry powder is fresh—the spices will go stale
after about 4 months, so buy only what you need and replace it often for the
brightest tasting curries.