|September 26, 2022

Cauliflower Mango Cashews Curry Recipe

This super flavorful curry is gluten-free, vegan, and made in the Instant Pot. Sweet and creamy Mango Curry with Cauliflower and Cashews, that is served over rice, couscous, quinoa.

Cauliflower is a cruciferous vegetable it is high in fiber and B-vitamins. cauliflower provides phytonutrients and antioxidants that can protect against cancer. 

Limited quantities of Cashew Nuts, when eaten regularly, can help in preventing blood diseases, Good for hair. Good for the heart. Great for skin. Fights cancer. Helpful for weight loss too.

    Let's Make Cauliflower Mango Cashews Curry.

    Note: All ingredients in blue is available at alcoeats.com

    Cauliflower Mango Cashews Curry Recipe

    Mango Curry with Cauliflower and Cashews! This super flavorful curry is vegan, gluten-free. Serve warm with rice, quinoa, couscous. 
    Print Recipe

    Total Time: 35 minutes

    Prep Time: 10 minutes

    Cook Time: 25 minutes


    • Cauliflower- 2 cups (heaping) 
    • Smoked Paprika- 1/4 tbsp
    • ALCO Garam masala-  1/4  tbsp
    • Ginger- 2 tbsp
    • Cumin Seeds- 1 inch (chopped)
    • Red Chili Whole- 1 Dried 
    • Black Mustard seeds- 1/2  tbsp
    • ALCO Turmeric Powder- 1/4  tbsp
    • Cashews- 4-5 whole
    • ALCO Kashmiri Chili Powder- 1/4  tbsp
    • Oil- 2 tbsp
    • Curry Leaves- 8-10
    • Mango Puree- 1 cup
    • Water- 1/2 cup
    • Salt-  To taste
    • Sugar- (optional) 1 tbsp
    • Cinnamon Powder- 1 pinch
    • Coconut Milk- 1 cup 
    • Cilantro- 1 tbsp (chopped)
    • Lemon Juice- 3-4 tbsp


    • Toss the cauliflower florets in 1/4 teaspoon smoked paprika and 1/8 teaspoon garam masala. Set aside.
    • Add 1 tablespoon of oil and then add the cashews. Roast the cashews for 1-2 minutes until golden brown from both sides. Remove on a plate.
    • To the same pot now add the cauliflower. Cook for 4 to 5 minutes, stirring often until brown from both sides. Remove on a plate.
    • To the same pot now add the remaining 2 teaspoons of oil. Add mustard seeds and cumin seeds and let the mustard seeds pop.
    • Then add the chopped ginger, and dried red chili, add the curry leaves, and stir. Saute for a minute until ginger starts changing color.
    • Then add the mango puree. Also, add 1/2 cup of water along with the mango puree. Add the garam masala, red hot chili powder, turmeric powder, salt, sugar (if using), and cinnamon powder Stir.
    • Stir in the coconut milk and mix. Add sauteed cauliflower on top. Don’t stir and close the pot with its lid.
    • Press the manual or pressure cook button. Use the adjust or pressure level button to set pressure to “low”. Cook on low pressure for 3 minutes, with the pressure valve in the sealing position. Let the pressure release naturally for 5 minutes and then do a quick release.
    • Open the pot and add the cilantro and the lemon juice and mix. Transfer cauliflower mango curry into a serving bowl, garnish with the roasted cashews and more cilantro and Serve warm.


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