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Instant Pot Vegan Korma-1

Instant Pot Vegan Korma

This Instant Pot Vegan Korma is a rich, creamy, and aromatic Indian curry made with a medley of vegetables simmered in a cashew-coconut sauce. Ready in just over half an hour, it’s perfect for busy weeknights and pairs wonderfully with rice or naan.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 persons
Course: Main Course
Cuisine: Indian
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 medium carrot, diced
  • 1 large potato, diced
  • 1/2 cup green beans, chopped
  • 1 cup cauliflower florets
  • 1/2 cup frozen peas
  • 1/2 cup tomato puree
  • 1 cup coconut milk (full fat)
  • 1/2 cup raw cashews soaked in warm water for 15 minutes, then drained
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon lemon juice
  • 1/2 cup water
  • 1 bunch fresh cilantro, chopped for garnish

Equipment

  • 1 Instant Pot 6 quart or larger
  • 1 Blender
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 1 Wooden spoon or spatula

Method
 

  1. Press the Sauté button on the Instant Pot. Add coconut oil and let it melt.
  2. Add diced onions and sauté for 2-3 minutes until they turn translucent.
  3. Stir in garlic and ginger, sauté for another minute.
  4. Add carrots, potatoes, green beans, and cauliflower. Sauté for 2-3 minutes, mixing well.
  5. Add tomato puree, ground cumin, coriander, turmeric, garam masala, chili powder, salt, and black pepper. Stir well to coat the vegetables in spices.
  6. Cancel Sauté mode. Add coconut milk, soaked cashews, and 1/2 cup water. Mix thoroughly, making sure nothing is sticking to the bottom.
  7. Close the Instant Pot lid. Set to Manual (Pressure Cook) mode on HIGH for 6 minutes.
  8. 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.
  9. When the pressure cycle ends, carefully do a quick release.
  10. Open the lid, stir in the peas and lemon juice.
  11. Pour the blended sauce back into the pot. Stir well until everything is creamy and combined.
  12. Taste and adjust salt or spices as desired. Heat through for 2-3 minutes on Sauté mode if needed.
  13. Garnish with chopped cilantro. Serve hot with rice or naan.

Notes

For extra creaminess, add a couple more tablespoons of coconut milk after blending.
You can substitute other vegetables like bell pepper, sweet potato, or zucchini.
Cashew soaking is important for a smooth sauce.
Store leftovers in an airtight container in the fridge for up to 3 days.