1 tbsp vegan butter (or oil)
1 medium onion, diced
3 cloves of garlic, minced
1 tbsp freshly grated ginger
2 tsp dried fenugreek leaves
2 tsp garam masala
1 tsp turmeric
1/2 tsp ground chili
1/4 tsp ground cumin
1/2 tsp salt
1 28-ounce can diced tomatoes with their juice (about 3 cups)
1 tbsp (15ml) maple syrup
1 small cauliflower head, cut into florets (about 4 cups florets)
1/2 cup (118ml) non-dairy yogurt (or cashew cream)
optional toppings: fresh parsley, roasted cashews
Set the Instant Pot to sauté mode for 7 minutes.
Add the oil. Once hot, add the onion, garlic, and ginger. Cook for 3-4 minutes, or until the onions start to caramelize and become soft.
Add the dried fenugreek leaves, garam masala, turmeric, chili, cumin, and salt.
Continue to cook for another 2 minutes, stirring regularly to make sure it doesn’t burn.
Add a couple of tablespoons of water and scrape the bottom to make sure nothing is sticking to it, this will prevent the Instant Pot from giving you a “burn” message.
Add the crushed tomatoes, maple syrup, and cauliflower florets.
Secure the lid and close the vent to Sealing.
Press the Pressure Cook button and adjust the time to 2 minutes. The Instant Pot will take about 10 minutes to come to pressure, then cook under pressure for 2 minutes.
Once the program is finished and you have heard the beeps, wait 1 minute and release the pressure.
Stir in the non-dairy yogurt and stir to combine.
Serve hot with rice, naan, or tofu, and top with fresh parsley and roasted cashews.
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