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Vegetable Curry with Basmati Rice and Naan
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4.5 from 24 votes

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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian
Keyword: instant pot vegetable korma, veg korma, vegetable korma
Diet: Gluten-free, Vegan
Method: Instant Pot/Pressure Cooker
Servings: 4
Calories: 277kcal
Author: Meeta Arora

Ingredients

Spices

Vegetables

  • 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

Instructions

  • 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 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. 

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.

Nutrition

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