Vegetable Korma - Instant Pot & Stovetop
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.
- 1 Potato cut into 1/2-1 inch pieces, about 7.4 oz
- 1 cup Cauliflower (Gobi) large florets, about 5oz
- 1 cup Carrots cut into rounds
- 1/2 cup Green peas frozen
- 1/2 cup Green Beans cut into 2 inch pieces
Instant Pot Method
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.
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.
Garnish with cilantro and enjoy Vegetable Korma with naan or rice.
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!
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.
Calories: 277kcal | Carbohydrates: 31g | Protein: 7g | Fat: 16g | Saturated Fat: 7g | Sodium: 655mg | Potassium: 970mg | Fiber: 7g | Sugar: 9g | Vitamin A: 6031IU | Vitamin C: 43mg | Calcium: 84mg | Iron: 6mg