Rating: 4.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Spicy and flavorful vegan korma made in an Instant Pot®. There is a bit of preparation as with any korma, but cooking time is reduced, which helps free up time in the kitchen as well as saving the integrity of the ingredients. The result is a dish with larger pieces of vegetables you can sink your teeth into. This is best served with naan bread or brown basmati rice.

Recipe Summary test

prep:
30 mins
cook:
15 mins
additional:
10 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

  • 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.

Nutrition Facts

544 calories; protein 12.9g; carbohydrates 45g; fat 38.7g; sodium 449.1mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 5 stars
06/12/2020
Wow- that cashew pesto is something else- the flavor is YUMMY. My IP is wonky- I should have set the cook time for 2 minutes- at 5 minutes my veggies on the bottom turned to mush. The spices were so warm and delicious. I did have to season with a lot of salt. Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/27/2021
I really liked the cashew paste! I should have kept the veggies in bigger pieces or cooked them less; the broccoli and cauliflower turned to mush for me. Taste and adjust seasoning as you go; I added a lot of salt. Read More
Rating: 5 stars
08/16/2020
I made the assumption that the remaining 3/4 onion is added at the same time as the broccoli and cauloflower. Hint: If you make a double recipe, you will use the whole can of tomato paste and the whole can of coconut milk. However, you'll need to cook it in two batches unless your Intant Pot is huge. Read More
Rating: 5 stars
06/12/2020
Wow- that cashew pesto is something else- the flavor is YUMMY. My IP is wonky- I should have set the cook time for 2 minutes- at 5 minutes my veggies on the bottom turned to mush. The spices were so warm and delicious. I did have to season with a lot of salt. Read More
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