Cauliflower Cashew Mango Curry Recipe

Introduction

This Cauliflower Cashew Mango Curry is a vibrant and flavorful dish combining tender cauliflower with the sweetness of mango and the crunch of roasted cashews. It’s a delightful curry that brings together warm spices and creamy coconut milk for a comforting meal.

Ingredients

• 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, avocado oil recommended)
• 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 more to taste)
• 8-10 curry leaves
• 1 cup mango puree (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, if mangoes aren’t very sweet)
• Pinch of cinnamon powder
• 1 cup coconut milk (full fat from can preferred)
• 1 tablespoon chopped cilantro
• 3-4 teaspoons lemon juice

Instructions

1. Step 1: Toss the cauliflower florets with 1/4 teaspoon smoked paprika and 1/8 teaspoon garam masala. Set aside.
2. Step 2: Using an Instant Pot, press the sauté button. When hot, add 1 tablespoon oil and roast the cashews for 1-2 minutes until golden on both sides. Remove and set aside.
3. Step 3: Add the seasoned cauliflower to the pot and cook for 4-5 minutes, stirring often, until browned on both sides. Remove and set aside.
4. Step 4: Add the remaining 2 teaspoons oil to the pot. Add mustard seeds and cumin seeds. Wait until mustard seeds pop and cumin seeds sizzle. If anything is stuck to the pot, add 1-2 teaspoons water to deglaze, wipe clean, then add oil and seeds again.
5. Step 5: Add chopped ginger, broken dried red chili, and sliced green chili. Sauté for one minute until the ginger changes color.
6. Step 6: Add curry leaves and stir quickly—expect spluttering, so move aside while adding them.
7. Step 7: Pour in mango puree and 1/2 cup water. Stir to combine.
8. Step 8: Add remaining garam masala, red chili powder, turmeric, salt, sugar if using, and cinnamon powder. Stir well.
9. Step 9: Stir in coconut milk. Arrange the sautéed cauliflower on top without stirring. Close the pot with the lid.
10. Step 10: Set the pressure cooker to manual or pressure cook mode on low pressure for 3 minutes with the valve sealed. After cooking, allow natural pressure release for 5 minutes, then perform a quick release.
11. Step 11: Open the pot, add chopped cilantro and lemon juice, and gently mix.
12. Step 12: Transfer the curry to a serving bowl. Garnish with roasted cashews and additional cilantro. Serve warm with rice, quinoa, or couscous.
13. Step 13 (Stovetop alternative): Heat oil in a pan, roast cashews and remove. Sauté the seasoned cauliflower and remove. Proceed with the rest of the recipe as above until adding the cauliflower back. Lower heat, cover, and simmer on low-medium for 15-20 minutes until cauliflower is cooked through, adding water as needed for consistency.

Tips & Variations

• Use ripe, sweet mangoes for the freshest flavor or canned mango puree as a substitute.
• Adjust chili amounts to your spice preference; omit dried red chili for milder curry.
• For a nuttier flavor, lightly toast the cashews before using.
• Try adding a handful of fresh spinach at the end for extra greens.
• Serve with warm naan or flatbread if rice or grains aren’t available.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or coconut milk if the sauce thickens too much. Avoid reheating multiple times to maintain flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegan?

Yes, this recipe is naturally vegan as it uses plant-based ingredients like coconut milk and no animal products.

How spicy is this curry?

The curry has a mild to moderate heat level that can be adjusted by varying the green and dried chili quantities to suit your taste.

Cauliflower Cashew Mango Curry Recipe

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★★★★★

4.5 from 140 reviews

This vibrant Cauliflower Cashew Mango Curry combines tender cauliflower florets with the sweet and tangy notes of fresh mango puree, enriched with creamy coconut milk and a blend of aromatic spices. Roasted cashews add a delightful crunch, making this a flavorful and comforting Indian-inspired vegetarian curry, perfect served warm alongside rice, quinoa, or couscous.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Instant Pot
• Cuisine: Indian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables & Fruits

• 2 cups (heaping) cauliflower florets (1-inch each, from around 1/2 head of a medium size cauliflower)
• 1 cup mango puree (use fresh, from 2 large sweet mangoes)
• 1 tablespoon chopped cilantro
• 3–4 teaspoons lemon juice

Spices & Seasonings

• 1/4 teaspoon smoked paprika
• 1/4 + 1/8 teaspoon garam masala (divided)
• 1/2 teaspoon black mustard seeds
• 1/4 teaspoon cumin seeds
• 1 whole dried red chili (broken)
• 1 green chili (sliced, or add more to taste)
• 8–10 curry leaves
• 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 of cinnamon powder

Other

• 1 tablespoon + 2 teaspoons oil (divided, avocado oil recommended)
• 2 tablespoons whole raw cashews
• 1 inch ginger (finely chopped)
• 1 cup coconut milk (full fat, canned)

Instructions

1. Prepare the Cauliflower: Toss the cauliflower florets with 1/4 teaspoon smoked paprika and 1/8 teaspoon garam masala. Set aside to let the flavors meld.
2. Roast Cashews: Using the Instant Pot (IP) on sauté mode, heat 1 tablespoon of oil until hot. Add the raw cashews and roast them for 1-2 minutes until golden brown on both sides, then remove them onto a plate.
3. Sauté Cauliflower: In the same pot, add the seasoned cauliflower and cook for 4-5 minutes, stirring frequently until the florets brown nicely on both sides. Remove onto a plate.
4. Prepare Spice Base: Add the remaining 2 teaspoons of oil to the pot. Once heated, add mustard seeds and cumin seeds. Let the mustard seeds pop and cumin seeds sizzle. If there is residue or anything stuck from previous steps, deglaze with 1-2 teaspoons of water, wipe clean, then proceed.
5. Sauté Aromatics: Add chopped ginger, broken dried red chili, and sliced green chili. Sauté for about a minute until the ginger’s color changes.
6. Add Curry Leaves: Stir in curry leaves carefully as they will splutter. Move aside from the splatter while stirring.
7. Add Liquids and Spices: Pour in the mango puree and 1/2 cup water. Then add the remaining garam masala, red chili powder, turmeric powder, salt, optional sugar, and a pinch of cinnamon powder. Stir well to combine flavors.
8. Mix Coconut Milk and Layer Cauliflower: Stir in the coconut milk thoroughly. Place the sautéed cauliflower florets on top of the curry mixture without stirring, then close the lid of the Instant Pot.
9. Pressure Cook: Set the Instant Pot to manual or pressure cook mode on low pressure for 3 minutes with the pressure valve sealed. After cooking, let the pressure release naturally for 5 minutes, then perform a quick release to release the remaining pressure.
10. Finish and Garnish: Open the lid, add chopped cilantro and lemon juice, and gently mix. Transfer the curry to a serving bowl, garnish with the roasted cashews and additional cilantro if desired.
11. Serving Suggestion: Serve warm with rice, quinoa, or couscous for a complete meal.
12. Stovetop Alternative: Heat oil in a pot or pan, roast the cashews and remove. Sauté the seasoned cauliflower and remove. Follow the recipe as usual until adding cauliflower back. Then reduce heat to low-medium, cover, and let simmer for 15-20 minutes until cauliflower is tender. Add water if needed to maintain desired consistency.

Notes

• The sugar is optional and should be added only if the mangoes are not sweet enough to balance the curry flavors.
• Adjust the green or red chili quantity based on your preferred spice level.
• If cooking on stovetop, be sure to monitor the liquid level and add water as needed to prevent burning and maintain curry consistency.
• Avocado oil is recommended for its high smoke point and neutral flavor but any neutral cooking oil will work.
• Use fresh ripe mangoes for the best natural sweetness and flavor.
• The curry leaves add significant flavor but can be omitted if unavailable.
• For a vegan version, all ingredients used are already plant-based.

Keywords: Cauliflower curry, Mango curry, Cashew curry, Instant Pot curry, Indian vegetarian curry, Coconut milk curry