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Instant Pot® Vegan Korma
Instant Pot® Vegan Korma
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
55 minutes
Quick and easy Instant Pot® vegan korma recipe bursting with bold flavors and heat.
Ingredients:
  • 1 red onion, quartered, divided
  • 1 green bird's eye chile pepper, stemmed
  • 0.5 cup water, divided
  • 0.25 cup raw cashews
  • 2 cloves garlic
  • 2 tablespoons tomato paste
  • 1 (1 inch) piece fresh ginger
  • 5 whole cloves
  • 3 green cardamom pods
  • 1 black cardamom pod
  • 1 bay leaf
  • 1 teaspoon cumin seeds
  • 0.25 teaspoon whole black peppercorns
  • 0.25 teaspoon ground coriander
  • 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
  • 2 tomatoes, cut into large chunks
  • 1 cup canned chickpeas (garbanzo beans), drained with liquid reserved
  • 1 carrot, sliced
  • 1 red bird's eye chile pepper, chopped
  • 0.5 tablespoon garam masala
  • 0.5 teaspoon ground turmeric
  • 0.25 teaspoon chili powder
  • 1 cup baby spinach leaves
  • 1 cup full-fat coconut milk
  • 0.5 cup vegan yogurt
  • 2 ounces roasted cashews, chopped
  • 0.5 cup chopped fresh cilantro
Instructions:
  • Combine 1/4 of the onion, green chile pepper, 1/4 cup water, cashews, garlic, tomato paste, and ginger in a blender. Blend until smooth and creamy like pesto, adding more water if needed. Set aside.
  • In a mortar, combine cloves, green and black cardamom pods, bay leaf, cumin seeds, peppercorns, coriander, and cinnamon. Gently crush the spices with a pestle a few times to slightly break them open. Thinly slice the remaining onion quarters.
  • Heat up a multi-functional pressure cooker like an Instant Pot® on the Saute function. Add smashed spices and toast for about 30 seconds until fragrant. Pour in oil, then add cashew pesto, onion slices, cauliflower, broccoli, tomatoes, chickpeas, carrot, red chile pepper, garam masala, turmeric, and chili powder. Give everything a good stir. Turn off the Saute function and secure the lid in place.
  • Follow the manufacturer's instructions to choose high pressure setting and set timer for 5 minutes. Let pressure build for 10 minutes.
  • Follow the natural-release method specified in the manufacturer's instructions for 10 to 40 minutes. Open the lid, stir in spinach to gently wilt, and then add coconut milk and yogurt. Combine well and serve garnished with roasted cashews and cilantro.

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