• https://www.indianveggiedelight.com/instant-pot-cauliflower-coconut-curry/

Ingredients 

• 1 tablespoon coconut oil (Or olive oil)
• 1 bay leaf
• 1 teaspoon cumin (jeera) seeds
• 1 large onion finely chopped
• 1 tablespoon ginger garlic paste
• 1 can (14 oz) tomatoes crushed (about 1.5 cups)
• 1 can (14 oz) full fat coconut milk (about 1.5 cups)
• 1 large head cauliflower cut into medium size florets (about 5 cups)
• salt adjust to taste
• juice of half lemon
• 2 tablespoons cilantro (coriander leaves)

Dry Spices

• ½ teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala powder

1. Heat oil in a pot, Once the oil, is hot add cumin seeds, bay leaf, and let cumin splutter.
2. Then add onions, ginger-garlic paste, and saute until onions turn light brown for 3-4 minutes.
3. Next add the crushed tomatoes along with the juice or tomato puree or sauce, full-fat coconut milk, and dry spices like red chili powder, turmeric powder, garam masala powder, coriander powder, salt, cauliflower florets, and stir well.
4. Cover the lid and cook for 10-15 minutes, stirring occasionally, until the cauliflower softens and absorbs the flavors.
5. Lastly, squeeze fresh lemon juice and garnish with cilantro. Serve Indian style Cauliflower Curry hot with basmati rice or quinoa.