Ingredients
- 2 cups unsweetened cashew milk
- 3 tablespoons tahini paste
- 2 teaspoons yellow curry paste
- 2 teaspoons fresh ginger minced
- 1/2 teaspoon sea salt
- 1 tablespoon turmeric
- 1 tablespoon tapioca starch
- 1 cup cauliflower florets
- 1/2 cup onion chopped
- 1/2 red bell pepper chopped
- Toasted cashews for garnish
- Fresh cilantro for garnish
- Rice of choice for serving
Instructions
- Whisk all the ingredients up to the tapioca starch (excluding the starch) together in your Instant Pot. Set on "Sauté" mode and bring to a boil.
- Once boiling, whisk the tapioca starch with 2 tablespoons of the hot liquid in a separate bowl until smooth. While constantly whisking, stir the mixture back into the Instant Pot until well combined. Boil the curry until it begins to thicken and reduce, about 10 minutes, stirring frequently.
- Once thickened, stir in cauliflower, onion, and pepper. Cover the Instant Pot (make sure it’s set to "Sealing") and cook on manual high pressure for just 1 minute. Let pressure release naturally.
- If you want the curry a bit thicker, turn it back to "Sauté" and boil 2-3 minutes.
- Serve over rice of choice and garnish with cashews and cilantro.