For a richer flavor, toast the cashews in a dry pan before blending them into the paste. Adjust the amount of chili pepper to your preferred spice level. If you don't have vegan yogurt, you can substitute with more coconut milk for extra creaminess. For a smoother sauce, you can blend a cup of the cooked Korma before adding the spinach, coconut milk and yogurt.
Instant Pot® Vegan Korma
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PREP TIME30 mins
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COOK TIME15 mins
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TOTAL TIME55 mins
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SERVING4 People
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VIEWS9
Experience the exotic flavors of a traditional Korma, reimagined for the modern kitchen. This Instant Pot® version delivers a rich, creamy, and subtly spiced vegan delight in a fraction of the time. Tender vegetables are bathed in a luscious cashew-coconut sauce, creating a dish that is both comforting and vibrant. Serve with warm naan or fluffy basmati rice for a complete and satisfying meal.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate45 g
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Fiber12 g
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Protein13 g
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Saturated Fat16 g
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Sodium449 mg
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Sugar8 g
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Fat39 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Korma Paste: In an electric blender, combine 1/4 of the red onion, the green chile pepper, 1/4 cup of water, raw cashews, garlic, tomato paste, and ginger. Blend until you achieve a creamy, pesto-like consistency, adding a touch more water if needed. Set aside. (Prep time: 10 minutes)
02
StepToast the Spices: In a mortar, combine cloves, green and black cardamom pods, bay leaf, cumin seeds, peppercorns, coriander, and cinnamon stick. Gently crush with a pestle to release their aromatic oils. Thinly slice the remaining onion quarters. (Prep time: 5 minutes)
03
StepSauté and Build Flavors: Turn on your Instant Pot® and select the 'Sauté' function. Add the crushed spice mixture to the pot and toast until fragrant (about 30 seconds). Pour in the vegetable oil, followed by the cashew pesto, sliced onions, cauliflower, broccoli, tomatoes, chickpeas, carrot, chopped red chile pepper, garam masala, turmeric, and chili powder. Stir well to combine. Cancel the 'Sauté' function. (Cook time: 5 minutes)
04
StepPressure Cook: Close and lock the Instant Pot® lid. Select 'High Pressure' and set the timer for 5 minutes. Allow approximately 10 minutes for the pressure to build. (Pressure build time: 10 minutes)
05
StepNatural Pressure Release: Once the cooking time is complete, allow the pressure to release naturally (this may take between 10 to 40 minutes). Carefully unlock and remove the lid. (Pressure release time: 10-40 minutes)
06
StepFinal Touches: Stir in the baby spinach until wilted. Gently fold in the coconut milk and vegan yogurt. (Prep time: 3 minutes)
07
StepGarnish and Serve: Ladle the Korma into bowls and garnish generously with chopped roasted cashews and fresh cilantro. Serve hot with naan bread or brown basmati rice. (Prep time: 2 minutes)
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Juliet Watsica
Jun 28, 2025Adding a squeeze of lemon juice at the end brightens up the flavors nicely!
Valerie Huels
Jun 26, 2025This recipe is a lifesaver! I love Korma but never had the time to make it. The Instant Pot version is so quick and easy, and the flavor is incredible!
Dee Flatley
Jun 25, 2025The natural pressure release is key for the vegetables to retain their shape. I tried a quick release once and the broccoli turned mushy.
Clarabelle Tillman
Jun 14, 2025I was a bit skeptical about a vegan Korma, but this recipe blew me away! The sauce is so creamy and flavorful, and the vegetables are perfectly cooked.