Instant Pot® Vegan Korma

Spicy, flavorful, and made completely vegan, this korma recipe is worth the preparation since it's cooked quickly in an Instant Pot®.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 544 Calories

Ingredients

• 2 cloves garlic
• 1 bay leaf
• 1 carrot, sliced
• 5 whole cloves
• 2 tablespoons tomato paste
• 1 teaspoon cumin seeds
• 1 cup baby spinach leaves
• 1 (1 inch) piece fresh ginger
• 1 cup full-fat coconut milk
• 1 black cardamom pod
• 3 green cardamom pods
• 1 red onion, quartered, divided
• 2 tomatoes, cut into large chunks
• 1 cup canned chickpeas (garbanzo beans), drained with liquid reserved
• 2 ounces roasted cashews, chopped
• 0.5 teaspoon ground turmeric
• 0.5 cup chopped fresh cilantro
• 0.25 teaspoon ground coriander
• 0.25 teaspoon chili powder
• 0.5 cup water, divided
• 0.25 cup raw cashews
• 1 green bird's eye chile pepper, stemmed
• 0.25 teaspoon whole black peppercorns
• 0.25 inch cinnamon stick
• 0.25 cup light vegetable oil
• 8.75 ounces cauliflower, cut into large pieces
• 5.25 ounces broccoli, cut into large pieces
• 1 red bird's eye chile pepper, chopped
• 0.5 tablespoon garam masala
• 0.5 cup vegan yogurt

Recipe Instructions

Step 1

Blend 1/4 of the onion, green chile pepper, 1/4 cup water, cashews, garlic, tomato paste, and ginger together in an electric blender, adding extra water if necessary, until paste is creamy and has the consistency of a pesto. Set aside.

Step 2

Combine cloves, green and black cardamom pods, bay leaf, cumin seeds, peppercorns, coriander, and cinnamon in a mortar. Smash using a pestle to break open spices slightly, 3 to 4 times. Thinly slice remaining onion quarters.

Step 3

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add smashed spice mixture and toast until fragrant, about 30 seconds. Pour in oil followed by cashew pesto, onion slices, cauliflower, broccoli, tomatoes, chickpeas, carrot, red chile pepper, garam masala, turmeric, and chili powder. Stir. Cancel the Saute function. Close and lock the lid.

Step 4

Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.

Step 5

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in spinach and mix to help wilt. Stir in coconut milk and yogurt. Mix and serve with roasted cashews and cilantro on top.