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Home » Recipes » Curry

Instant Pot Vegetable Korma

Published March 24, 2021 Updated April 9, 2021 By Meeta Arora 60 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Vegetable Curry with Basmati Rice and Naan
Vegetable Curry with Basmati Rice and Naan

Easy & Creamy Vegetable Korma made in the Instant Pot. 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.

Vegetable Curry with Basmati Rice and Naan

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 this is the best Vegetable Korma he has ever had. So here it is for you all as well!

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

You might think that 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 will all the veggies we are adding in it. Look at this full platter of veggies I added in this curry..so colorful!

To make thus 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!

A verity of vegetables on a platter

What is Korma?

Korma (also known as Kurma) is a dish originated in the Indian subcontinent, consisting 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 different ways - with cashews, fresh coconut, coconut milk, or with 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 ¼ 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.
steps to cook a curry with onions, tomatoes and potatoes in the instant pot
  • 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 lid with vent in sealing position.
  • Change the instant pot setting to manual or pressure cook mode at high pressure for 1 mins. After the instant pot beeps, quick release the pressure manually.
  • Open the pot. Add cashew paste, coconut milk and lime juice. Stir well.
Vegetable korma curry with coconut milk in the instant pot

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!

Vegetable Curry in an instant pot with a ladle

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 with a lid and cook the vegetables for 6-10 minutes until they are tender.
  • Add cashew paste, coconut milk and lime juice. Garnish with cilantro and enjoy!
Vegetable Korma Curry in a bowl with naan on the side

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, 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 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 precooked protein options.

Pro Tips to make the perfect Vegetable Korma

  1. Cut the veggies such as cauliflower in larger size florets about 1.5-2 inch, 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 a smooth texture to this curry. Store bought paste will give a more reddish color than tomatoes pureed at home, but the taste will be as good 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 which adds to the wonderful color of this curry.

Hope you enjoy this Vegetable Korma Curry!

Tried this recipe?Give a rating by clicking the ★ below
Vegetable Curry with Basmati Rice and Naan

Vegetable Korma

Meeta Arora
Easy & Creamy Vegetable Korma made in the Instant Pot. 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.
4.84 from 67 votes
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Servings: 4
Calories: 277
Course: Main Course
Cuisine: Indian
Diet: Gluten-free, Vegan
Method: Instant Pot/Pressure Cooker
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins

Equipment

  • Electric Pressure Cooker

Ingredients
 
 

  • 15 Cashews
  • 1 ¼ cup Water divided
  • 2 tablespoon Oil
  • 1 ¼ cup Onions diced
  • 1 teaspoon Ginger grated
  • 1 teaspoon Garlic minced
  • 1 cup Tomato puree or 2 tomatoes pureed
  • ½ cup Coconut milk
  • 1 tablespoon Lime juice
  • Cilantro

whole spices

  • 1 teaspoon Cumin seeds (Jeera)
  • 6 Black Peppercorns
  • 3 Green Cardamom (Elaichi)
  • 5 Cloves (Laung)
  • 1 Bay leaf (Tej Patta)
  • 1 inch Cinnamon (Dalchini)

Spices

  • 2 teaspoon Coriander powder (Dhaniya powder)
  • ½ teaspoon Garam Masala
  • 1 teaspoon Salt adjust to taste
  • ½ teaspoon Ground Turmeric (Haldi powder)
  • ½ teaspoon Kashmiri red chili powder optional, adjust to taste

Vegetables

  • 1 Potato cut into ½-1 inch pieces, about 7.4 oz
  • 1 cup Cauliflower (Gobi) large florets, about 5oz
  • 1 cup Carrots cut into rounds
  • ½ cup Green peas frozen
  • ½ cup Green Beans cut into 2 inch pieces

Instructions
 

  • Blend cashews with ¼ cup water to a smooth paste and set aside.

Instant Pot Method

  • Start the pressure cooker in sauté mode and let it heat. Add oil and all the whole spices. Sauté for 30 seconds to release the aroma of the whole spices.
  • Add onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
  • Add tomato puree and all the spices. Stir and saute for 2 minutes.
  • Add potatoes and 1 cup water. Stir and saute for another 2 minutes. Make sure there is nothing stuck to the bottom of the pot.
  • Add all the other vegetables and stir them in. Press cancel and close lid with vent in sealing position.
  • Change the instant pot setting to manual or pressure cook mode at high pressure for 1 mins. After the instant pot beeps, quick release the pressure manually.
  • Open the pot. Add cashew paste, coconut milk and lime juice. Stir well. (Note: if the vegetables are not tender enough to your liking, put on saute mode for 2-3 minutes)
  • Garnish with cilantro and enjoy Vegetable Korma with naan or rice. 

Stovetop Method

  • 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 with a lid and cook the vegetables for 6-10 minutes until they are tender.Add cashew paste, coconut milk and lime juice. Garnish with cilantro and enjoy!

Notes

Frozen veggies: You can also use a frozen medley of veggies. I have tried this curry with the one from Trader joes. 
Coconut Milk: I used full fat coconut milk in this recipe. Make sure you use the one that comes in a can. 
Cauliflower: Make sure to cut cauliflower into larger florets so they don't get mushy when pressure cooking. 
Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 277kcalCarbohydrates: 31gProtein: 7gFat: 16gSaturated Fat: 7gSodium: 655mgPotassium: 970mgFiber: 7gSugar: 9gVitamin A: 6031IUVitamin C: 43mgCalcium: 84mgIron: 6mg
Keyword instant pot vegetable korma, veg korma, vegetable korma
Tried this recipe?Share your photo and tag @PipingPotCurry or #pipingpotcurry

Reader Interactions

Comments

  1. Anar says

    February 23, 2021 at 5:51 am

    Is there a way to make this without tomatoes?

    Reply
    • Meeta Arora says

      February 25, 2021 at 11:43 am

      Hi Anar - You could make this without tomatoes, it will be more like navratan korma that is made in a onion and cashew based gravy. Hope you enjoy it!

      Reply
  2. Christina says

    February 21, 2021 at 1:11 pm

    This recipe is great. I make it often. I am going to try it with sweet potatoes next time.

    Reply
    • Meeta Arora says

      February 25, 2021 at 11:44 am

      Hi Christina - Glad to hear you have been enjoying this recipe. It works great with sweet potatoes too.

      Reply
  3. Caitlin says

    January 16, 2021 at 10:44 am

    Hi, my daughter has a cashew allergy. Any substitutes? Should I try almonds?

    Reply
    • Meeta Arora says

      January 27, 2021 at 7:47 pm

      Hi Caitlin - You can surely try adding some almonds or just skip them. Later add a little extra coconut milk or some heavy cream (skip this for vegan).

      Reply
  4. Suman says

    December 29, 2020 at 8:08 pm

    Absolutely delicious!

    Reply
    • Piping Pot Curry says

      December 30, 2020 at 9:01 am

      Hi Suman - Thank you 🙂

      Reply
  5. Faith says

    November 23, 2020 at 9:21 am

    Delicious!
    To be honest, the directions are a bit confusing and could be streamlined, but once I got past the confusion, I forged ahead and my family LOVED it.

    I will definitely be making it again.

    Reply
    • Meeta Arora says

      November 30, 2020 at 10:36 am

      Hi Faith - Glad to hear you enjoyed the curry. Thanks for sharing your feedback. I have made some changes in the directions. But please let me know what part was confusing and I will be happy to add more details.

      Reply
  6. Rose says

    November 17, 2020 at 11:44 am

    Hi what else can I use instead of coconut milk?

    Reply
    • Meeta Arora says

      November 22, 2020 at 9:50 am

      Hi Rose - You can use heavy cream. Or you can make a paste with some cashews (10-12) and some water, and add that to thicken the curry.

      Reply
  7. Adriana says

    October 27, 2020 at 8:08 am

    Are you to use whole spices together with the powdered spices? Or one or the other? Thanks!

    Reply
    • Meeta Arora says

      October 30, 2020 at 9:47 pm

      Hi Adriana - In this recipe, I do add both the whole spices and ground spices. When eating this curry, typically we eat around the whole spices (basically pick them out). If you don't like whole spices in the final dish, you can add them in a spice pouch for the flavor to get infused, and discard the spice pouch after pressure cooking.

      Reply
  8. Christina says

    July 02, 2020 at 6:51 pm

    This was excellent. I got distracted and didn’t release the pressure right away so things got a bit soft. Still it was great. Easy and I think the cashew paste is genius.

    Reply
  9. Eva says

    May 27, 2020 at 12:39 pm

    Hi, if I want to double the recipe, do the cooking times remain the same?

    Reply
    • Meeta Arora says

      May 28, 2020 at 10:19 am

      Hi Eva - yes, the cooking time will remain the same even if you double the recipe. Hope you enjoy it!

      Reply
  10. Dylan Lepp says

    April 27, 2020 at 10:32 pm

    Very easy to make and very good flavour thanks for the dish.

    Dylan

    Reply
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Meeta Arora of Piping Pot Curry

I strongly believe that each one of us has a chef inside us, we just need to explore the ingredients and create great food. Here you will find easy & delicious recipes using Instant Pot & Air Fryer.

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