Instant Pot Vegetable Korma

Easy & Creamy Vegetable Korma made in the Instant Pot or stovetop. This restaurant-style creamy vegetable korma curry is a perfect blend of vegetables with a creamy coconut-based sauce. A vegan & gluten-free curry that pairs perfectly with naan or rice.

I was never a fan of korma curry until I made this creamy coconut-based vegetable korma curry. Either the korma curries that I had tried used to be too sweet or too coconut-y for my taste. However, when I made this curry, my husband said it was the best vegetable korma he had ever had. So here it is for you all as well!

This Vegetable Korma is made in the Instant Pot. If you are new to the instant pot, check out this beginner guide to the instant pot.

You might think that a pressure cooker is not the right gadget to cook vegetables, and they can get mushy. However, I have made so many vegetable curries, such as Aloo Gobi, Cabbage Peas, and Aloo Beans, in the instant pot that I know the right amount of time to pressure cook them. The veggies hold their shape and have the right texture.

This curry is so flavorful and also nutritious with all the veggies we are adding to it. Look at this full platter of veggies I added in this curry..so colorful!

To make this curry vegan, I have added coconut milk in place of yogurt or cream. But the best part, this korma can be made in just 30 minutes. So, a perfect weeknight or Meatless Monday dinner!

Watch How to Make Instant Pot Vegetable Korma

What is Korma?

Korma (also known as Kurma) is a dish that originated in the Indian subcontinent. It consists of meat or vegetables braised with yogurt or cream, water or stock, and spices to produce a thick, creamy sauce. Korma is a popular curry to order at Indian restaurants.

Korma can be made in many ways – with cashews, fresh coconut, coconut milk, or yogurt. In this recipe, I have used coconut milk to make a vegan vegetable korma curry. In my Chicken Korma curry, I used only cashews to get the creamy texture. Vegetable Korma is usually not a spicy dish.

This recipe is super easy with not many steps, so it can be prepared in 30 minutes. This curry goes well with roti, paratha, naan, or basmati rice.

Why you will love this Instant Pot Vegetable Kurma

• It is flavorful and creamy
• It is mild and not too spicy. You can always add more spice to taste.
• Incorporates a variety of vegetables.
• Vegan & gluten-free
• Ready in under 30 minutes

How to make Vegetable Korma in the Instant Pot?

• Start with gathering all the ingredients and chopping the vegetables to make the Korma.
• Blend cashews with 1/4 cup water to a smooth paste and set aside.
• Start the pressure cooker in sauté mode and let it heat. Add oil and whole spices. Sauté for 30 seconds.
• When the cumin seeds change color, add onions, ginger, and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
• Add tomato puree and spices. Stir and saute for 2 minutes. I used canned tomato puree, but you can also blend 2 tomatoes to make a puree.
• Add potatoes and 1 cup water. Stir and saute for another 2 minutes. We add potatoes first, as they take the most amount of time to cook, so we want to cook them for a few minutes before adding other veggies.

• Add all the other vegetables and stir them in. Make sure to cut cauliflower into large pieces. That’s important so that the veggies don’t turn mushy.
• Press cancel and close the lid with the vent in the sealing position.
• Change the instant pot setting to manual or pressure cook mode at high pressure for 1 minute. After the instant pot beeps, quick release the pressure manually.
• Open the pot. Add cashew paste, coconut milk, and lime juice. Stir well.

Garnish with cilantro, and enjoy Vegetable Korma with naan, chapati, or rice.

Oh…that looks so good. I am getting hungry as I write this post. It is so creamy and so flavorful!

How to make Vegetable Korma on the Stovetop? 

This vegetable korma can be easily made on the stovetop too.

• Follow the same steps as for the instant pot recipe, but cook in a large wok (or kadhai) on the stovetop on medium-high flame.
• After the step to add all the vegetables in the pot, cover the pot with a lid and cook the vegetables for 6-12 minutes until they are tender.
• Add cashew paste, coconut milk and lime juice. Garnish with cilantro and enjoy!

Can frozen vegetables be used to make Vegetable Korma?

I have tried this Korma with frozen vegetables, and it works well. Just make sure to use large cauliflower florets, or else it can become mushy.

You can also use the vegetables you have on hand or add other veggies of your choice. Just make sure to adjust the cooking time accordingly.

Can I add some protein to this korma?

Yes, that is a great way to make this a complete meal. Add precooked chickpeas or black-eyed peas, or other pre-cooked protein options.

Pro Tips to make the perfect Vegetable Korma

1. Cut the veggies, such as cauliflower, into larger-sized florets of about 1.5-2 inches so that they don’t get mushy.
2. Pressure cook the veggies for just a minute so they do not overcook.
3. Puree the tomatoes, which gives this curry a smooth texture. The store-bought paste will give tomatoes a reddish color compared to tomatoes pureed at home, but the taste will be the same in both cases.
4. Increase or decrease the spice level by adjusting the amount of red chili powder. I love to add mild Kashmiri red chili powder that adds to the wonderful color of this curry.

I hope you enjoy this Vegetable Korma Curry!