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.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: Indian
Keyword: instant pot vegetable korma, veg korma, vegetable korma
Blend cashews with 1/4 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 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. (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 6-12 minutes until they are tender. Add cashew paste, coconut milk and lime juice. Garnish with cilantro and enjoy!
Video
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.