Craving a cozy, flavorful curry but short on time? This Instant Pot Turkey Cauliflower Curry is your new weeknight hero! In just 15 minutes, you can have a rich, aromatic curry on the table that’s packed with protein and healthy veggies. The Instant Pot does all the heavy lifting, melding the savory turkey, tender cauliflower, and warm spices into a truly satisfying meal. It’s the perfect low-carb comfort food without the fuss.
Ingredients
• 2 lbs / 900g turkey breast, cut into bite-sized pieces
• 1 medium green bell pepper, chopped
• 1 cup / 100g cauliflower florets
• 1 cup / 180g diced tomatoes
• 1 small red onion, diced
• 2 cloves garlic, minced
• 2 cups / 480ml chicken or turkey broth
• 1 tbsp / 15g butter
• Spices
• 1 tsp / 2g smoked paprika
• 1 tsp / 2g curry powder
• 1 tsp / 6g salt
• 1 bay leaf
Instructions
1. Directions
2. Set your Instant Pot to the ‘Sauté’ function. Once hot, melt the butter and add the diced onion, garlic, and bell pepper. Sauté for 3-4 minutes until the onions soften, then stir in the smoked paprika, curry powder, and salt.2. Add the bite-sized turkey pieces to the pot. Cook for about 5 minutes, stirring occasionally, until the turkey is lightly browned on all sides.3. Stir in the diced tomatoes and cauliflower, then pour in the broth and add the bay leaf. Scrape the bottom of the pot to ensure no bits are stuck.4. Secure the lid and set the steam release handle to ‘Sealing’. Press the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 8 minutes on High Pressure.5. Once the cooking cycle is complete, allow the pressure to release naturally for 5-10 minutes before performing a quick release for any remaining steam.6. Carefully open the lid. Remove and discard the bay leaf. Give the curry a final stir.7. Serve hot and enjoy your delicious homemade curry!
Nutritional Information
• Per Serving:
• Calories: 512
• Total Fat: 20.7g
• Net Carbs: 6.1g
• Protein: 69.7g
• Fiber: 2.4g
Pro Tips
• For a creamier curry, stir in a half-cup of full-fat coconut milk after pressure cooking. Set the pot to ‘Sauté’ for a minute to heat through without boiling.
• If you prefer a thicker sauce, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the curry on the ‘Sauté’ setting until it thickens.
• Serve this curry over fluffy basmati rice or with a side of warm naan bread. For a low-carb option, cauliflower rice is an excellent choice.
FAQ
Q: How can I make this turkey curry creamier
A: For a creamier curry, stir in a half-cup of full-fat coconut milk after the pressure cooking is complete. Use the ‘Sauté’ setting to gently heat it through for a minute without bringing it to a boil.
Q: What can I serve with this Instant Pot curry
A: This curry is versatile and can be served with fluffy basmati rice or warm naan bread. For a low-carb or keto-friendly option, it pairs perfectly with cauliflower rice.
Q: How do I thicken the curry sauce if it’s too thin
A: To thicken the sauce, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir the slurry into the curry while it’s on the ‘Sauté’ setting until it thickens to your liking.
Q: Is this turkey cauliflower curry low-carb
A: Yes, this recipe is designed to be a low-carb comfort food. Each serving contains only 6.1g of net carbs, making it an excellent choice for a low-carb or keto diet.
