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Instant Pot Vegan Korma

This Instant Pot Vegan Korma is a rich and aromatic dish made with a blend of spices, coconut milk, and vegetables. It is a quick and easy way to enjoy a flavorful Indian meal without compromising on plant-based ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Indian
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Instant Pot
  • 1 Cutting board
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Stirring spoon

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • 1 teaspoon garam masala
  • 1 can (14 oz) coconut milk
  • 2 cups cauliflower florets
  • 1 cup carrots, diced
  • 1 cup green peas (fresh or frozen)
  • 1 red bell pepper, diced
  • 1 tablespoon soy sauce or tamari
  • Salt to taste
  • Fresh cilantro for garnish
  • as needed cooked basmati rice or naan for serving

Instructions
 

  • Turn on the Instant Pot and select the 'Sauté' mode.
  • Add the coconut oil to the pot, and once melted, add the diced onion. Sauté for 3-5 minutes until the onion is soft and translucent.
  • Add the minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
  • Stir in the cumin seeds, coriander powder, turmeric powder, and garam masala. Cook for 1 minute to toast the spices.
  • Pour in the coconut milk and mix well, scraping any browned bits from the bottom of the pot.
  • Add the cauliflower florets, diced carrots, green peas, and red bell pepper. Stir to combine.
  • Add the soy sauce or tamari and season with salt to taste.
  • Close the lid of the Instant Pot, set the valve to 'Sealing,' and select the 'Manual' or 'Pressure Cook' mode. Cook on high pressure for 5 minutes.
  • Once cooking is complete, allow the pressure to release naturally for 10 minutes, then carefully release any remaining pressure.
  • Open the lid, stir the korma gently, and garnish with fresh cilantro.
  • Serve hot over basmati rice or with naan.

Notes

Feel free to substitute vegetables based on your preference or seasonal availability.
You can add some chopped nuts like cashews for extra texture and richness.
Adjust the spices according to your taste for a milder or spicier dish.
Leftover korma can be stored in the refrigerator for up to 3 days and reheated before serving.