Instant Pot Cauliflower Tikka Masala

15 Minutes

Indian/Indian Fusion

Serves: 6

Made with

2 packs (each 8.5 oz) Royal^® Microwaveable Garlic and Ghee Rice

2 Tbsp coconut oil

1 onion, diced

3 cloves garlic, minced

1 Tbsp minced ginger

1 Tbsp curry powder

1 Tbsp chili powder

1 tbsp ground turmeric

1/2 tsp each salt and pepper

1/4 cup tomato paste

1/2 cup reduced sodium vegetable broth

1/2 cup plain tomato sauce

1/2 can (14 oz) coconut milk

6 cups cauliflower florets

2 Tbsp finely chopped fresh cilantro

Prepare rice according to package directions. Set instant pot to SAUTE setting, add coconut oil and preheat.
Cook onion, garlic, ginger, curry powder, chili powder, turmeric, salt and pepper. Cook for 2 to 3 minutes or until fragrant.
Stir in tomato paste; cook for 1 minute.
Stir in cauliflower, broth, tomato sauce and coconut milk; cover with lid and seal to lock.
Set instant pot to PRESSURE COOK on high setting for 5 minutes. Quick release the pressure naturally according to manufacturer’s instructions, before removing lid.
Serve cauliflower tikka masala over prepared rice. Garnish with cilantro.

Tip: For spicy tikka masala, add 1 seeded and diced fresh green or red finger chili or to taste

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