One evening I came home late after meetings and I froze looking in the fridge and pantry. All I saw was a sack of chickpeas a jar of coconut milk and a few forgotten spices. My mind raced then I remembered the Instant Pot Vegan Korma concept that I had scribbled in my recipe book. It felt risky to try something so bold on a weeknight but I had no time to waste.
I tossed in onion garlic ginger in my pressure cooker along with curry powder ground coriander and turmeric. Then I added chickpeas potato chunks and canned tomatoes and the fresh coconut milk swirl. As I sealed the lid and set the timer I caught a whiff of warm spice and I felt a smile sneak onto my face. It felt exciting to know dinner was now on auto pilot.
When the cooker clicked off I released pressure and peeked inside and saw a creamy curry bubbling with steam. The aroma of cumin and garam masala mingled with coconut milk made it feel like a little kitchen celebration. As I spooned the first bite onto a plate I knew you are going to want this recipe for yourself. You can have a spicy rich dish on the table in under thirty minutes with pressure cooking flair.
Reasons you will love this plant rich curry
- It comes together in one pot and you just set the Instant Pot Vegan Korma to work while you handle homework or email so you save time and effort
- It features chickpeas and potatoes for filling protein and carbs that make it really satisfying for meat free weeknights
- It uses fresh spices and tomato and coconut milk to build deep flavour and you feel like a home chef mastering Indian style cuisine
- It reheats well and you can stash extra portions for work lunch or a quick dinner tomorrow so you get more mileage from one cooking session
What goes into this simple vegan curry
- Onion garlic and ginger these fresh aromatics form the essential flavor base they soften under pressure and release sweet pungent notes into the sauce making sure your curry has depth and that inviting warm aroma throughout as they do in my Instant Pot Vegan Lentil Soup
- Chickpeas canned or soaked dried legumes they bring hearty plant protein and silky texture when cooked they easily soak up the sauce flavor bringing additional richness so each mouthful keeps you full and satisfies that curry craving
- Potato chunks waxy potatoes cut into cubes they add body and creaminess to the korma sauce they hold their shape under pressure so you end up with tender chewy bites that carry spice and coconut milk well
- Canned tomato crushed tomatoes deliver a tangy sweet layer that balances the thick coconut milk they also provide natural acidity to cut through the mild sweetness and bring bright colour to your plant based curry bowl
- Coconut milk full fat creamy liquid it gives smooth sweetness and silkiness to the sauce it blends beautifully with turmeric coriander and cumin powder creating that signature cuisine style texture without any dairy for a vegan friendly dish
- Spice blend a combination of ground coriander cumin turmeric and optional pinch of garam masala brings warmth and gentle heat these pantry staples build aroma and complexity giving your Instant Pot Vegan Korma an authentic Indian cooking method vibe
Instant Pot Vegan Korma step by step guide
- Prep your veggies chop onion garlic and ginger into small pieces this ensures they cook evenly and break down under pressure releasing full flavors this simple prep sets the tone for a rich aromatic curry
- Saute aromatics set the Instant Pot to saute mode add a splash of oil then toss in onion garlic and ginger stir until golden this builds a caramelized base that adds sweetness and depth to your dish
- Add spices sprinkle ground coriander turmeric cumin and optional garam masala into the pot stirring to coat the aromatics this step toasts the powders for a minute ensuring you dont bite into raw spice and you get full fragrance
- Stir in tomatoes and coconut pour in crushed tomato and coconut milk then stir to combine this creates the sauce base and the fat from coconut milk helps extract flavors from the spice blend
- Load chickpeas and potato add drained chickpeas and potato chunks to the pot give it a gentle mix to coat them in sauce this guarantees every piece absorbs that curry richness when pressure cooking begins
- Seal and cook close lid set pressure valve to sealing select high pressure for eight minutes this cooking method infuses flavors quickly under heat and steam making legumes and potatoes tender in record time
- Release and finish once timer ends do a quick release of steam then open lid carefully stir the curry keep it on warm mode for a few minutes this thickens sauce and lets flavors meld before serving
Time saving tips for busy cooks
- Use canned beans ready to go chickpeas save soaking time so you just rinse and add them to the pot this cuts hours from your prep and keeps weeknight dinners stress free
- Pre mix spices combine coriander cumin turmeric and garam masala in a small jar ahead of time then you just sprinkle the blend when you cook this helps you move faster and stay organized
- Double batch and freeze make two full pots then freeze one for later in freezer safe containers this way you get two meals for the effort of one cook session and time your next dinner
- Keep aromatics ready chop onion garlic and ginger when you have a free half hour then store them in fridge in a sealed bag this pre prep means you can hit saute in your Instant Pot right away
That first spoon moment
I remember lifting the lid and feeling a swirl of steam escape as soon as I cracked the seal. The savory scent of coconut and spices filled the kitchen and it felt like a warm hug. I scooped a spoonful into a bowl over fresh rice and I tasted balance between tangy tomato and creamy coconut milk. The potato was soft but not falling apart and the chickpeas had just the right bite remaining. I closed my eyes and thought about how this Instant Pot Vegan Korma took minutes on the clock but delivered what felt like hours of cooking care. I saw my kids at the table leaning in for a bite and I smiled when I heard a quiet mmm and a nod of approval. It was the kind of moment that made me promise myself I would make this recipe again and again on nights when life felt too busy to cook. And I know you are going to feel that same first bite connection with your bowl.
Fun ways to serve and share
You can top your rich curry bowl with fresh cilantro leaves and sliced green chili for a bright contrast. The herb adds a burst of fresh color and you can adjust chili to suit your heat preference and serve with mango pineapple salsa. A squeeze of lime over the top will add another tangy dimension.
Serve the curry alongside warm naan or soft roti to scoop up every bit of sauce. You could brush the bread with garlic oil before baking for extra flavor. Or wrap it like a burrito for a playful handheld meal that tastes great on the go.
If you want a lighter option spoon the curry over cauliflower rice or steamed vegetables instead of white rice. Add a side of cucumber salad dressed in lemon juice and olive oil for crunch. This makes your meal feel balanced and fresh.
Saving and warming your curry
After dinner let your Instant Pot Vegan Korma cool for a few minutes then transfer to air tight containers. If you plan to eat within two days just pop it in the fridge and keep it covered. For longer storage freeze portions in freezer safe bags or containers and label them with date. This method keeps the sauce texture intact and the spices fresh so you still get that rich fragrant curry when you reheat.
To reheat from fridge microwave your portion in a bowl stirring halfway through until hot or warm it on the stove in a small pot over medium low heat adding a splash of water if sauce seems too thick. If you use frozen curry take it out the night before or use defrost mode on microwave then follow the same warming steps. You can also reheat straight from frozen in a pot but give it extra minutes and stir often. Either way you get a quick stress free meal ready to enjoy again.
Wrapping up your flavourful night
Cooking dinner on a busy evening can feel like a challenge but this Instant Pot Vegan Korma gives you vibrant flavor and hearty nutrition in under thirty minutes. I love how the pressure cooking method blends spices coconut and vegetables into a creamy curry that even picky eaters enjoy. You can make it ahead freeze extra portions and reheat when time is tight. By mastering this one pot dish you have a reliable recipe that fits plant based diets and brings that comforting home cooked feel on weeknights. Now let me answer common questions so you can feel confident at your own stove.
- Can I use dried chickpeas yes you can soak them overnight then cook at high pressure for about twenty minutes before adding other ingredients adjust cooking time to ensure they are tender
- Is this curry spicy the recipe is mild by default feel free to add fresh chili or extra cumin if you like more heat it is easy to adjust to your taste
- Can I swap potato sweet potato or cauliflower both work well and absorb the sauce flavor just note cook times may change slightly so check for tenderness under pressure
- Is this gluten free yes the ingredients are gluten free just double check your spice blend and any added condiments to keep it safe for gluten sensitive diners
- How do I make it nut free coconut milk is safe for nut free diets but if you need oil free just use water or veggie broth and add a spoon of tahini for creaminess
- Can I add vegetables spinach peas or bell pepper stir them in on warm mode after cooking and let sit for a few minutes this way they stay bright and crisp not overcooked
Instant Pot Vegan Korma
Ingredients
Equipment
Method
- Press the Sauté button on the Instant Pot. Add coconut oil and let it melt.
- Add diced onions and sauté for 2-3 minutes until they turn translucent.
- Stir in garlic and ginger, sauté for another minute.
- Add carrots, potatoes, green beans, and cauliflower. Sauté for 2-3 minutes, mixing well.
- Add tomato puree, ground cumin, coriander, turmeric, garam masala, chili powder, salt, and black pepper. Stir well to coat the vegetables in spices.
- Cancel Sauté mode. Add coconut milk, soaked cashews, and 1/2 cup water. Mix thoroughly, making sure nothing is sticking to the bottom.
- Close the Instant Pot lid. Set to Manual (Pressure Cook) mode on HIGH for 6 minutes.
- While cooking, prepare the cashew-coconut sauce: Blend 1/2 of the cashew-coconut mixture from the pot (including some vegetables) until smooth and creamy.
- When the pressure cycle ends, carefully do a quick release.
- Open the lid, stir in the peas and lemon juice.
- Pour the blended sauce back into the pot. Stir well until everything is creamy and combined.
- Taste and adjust salt or spices as desired. Heat through for 2-3 minutes on Sauté mode if needed.
- Garnish with chopped cilantro. Serve hot with rice or naan.
