Instant Pot Vegetable Korma (Vegan and Gluten-Free)

vegetable korma in a brown bowl

A vegan and gluten-free vegetable curry made super-creamy with cashews and coconut milk.

  • Author: Saima
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Pressure Cook
  • Cuisine: Indian


  • 1 cup potatoes, diced
  • 1/2 cup carrots, diced
  • 1/2 cup green beans, cut into 1" pieces
  • 1 small tomato, chopped
  • 1 medium onion, chopped roughly
  • 1" piece ginger, peeled
  • 5 cloves garlic, peeled
  • 1 green chilli
  • 15 raw cashews
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1/4 tsp garam masala powder
  • 1/2 cup coconut milk
  • 3 tbsp coconut oil
  • 2 sprigs fresh cilantro, chopped
  • salt, to taste



  1. Dice all the vegetables.
  2. Put the onion, ginger, garlic, green chilli and cashew nuts in a blender along with a quarter cup water and whiz to get a smooth puree.

Cooking (Instant Pot Method)

  1. Turn your instant pot to saute mode (normal) and add coconut oil.
  2. Add the korma masala prepared above.
  3. Add the ground spices (coriander, turmeric and garam masala) and salt along with half a cup water. Cover and cook for 5 minutes.
  4. Add the vegetables (potato, carrot, green beans and tomato) and mix well. Add half a cup of water if the sauce is too thick. Cancel the saute mode and switch on the pressure cooking mode.
  5. Secure the lid, close the vent and set the timer to 1 minute.
  6. When the timer goes, wait for 5 minutes, then release pressure.
  7. Open the cooker and add coconut milk. Mix well.
  8. Garnish with chopped cilantro and cashews.

Cooking (Stovetop method)

  1. Heat the coconut oil in a deep wok or karahi and add the korma masala.
  2. Add the ground spices, salt and half a cup water. Cover the wok with a lid. Let the masala cook for 5 minutes.
  3. Add the vegetables and half a cup water. Mix everything well and cook on low heat for 10-12 minutes.
  4. Add the coconut milk and cook for 2 minutes.
  5. Garnish with some chopped cilantro and chopped cashews.


  1. To prevent splattering, cover the pot after adding the ground spices, salt and water to the masala. For the same reason, do wait a few seconds before uncovering it to add the vegetables.
  2. For maximum taste and flavor, use full fat coconut milk or canned coconut cream, not light coconut milk.
  3. You can add or subtract vegetables according to your taste. Cauliflower, corn, peas or even peppers work well in this recipe. Firm tofu or paneer (Indian cottage cheese) can also be added, but the latter is not vegan.
  4. Instead of the green chilli, you can also use half a jalapeño.
  5. If you want to save time, open a packet of pre-cut frozen vegetables. You can also use baby potatoes and baby carrots. No peeling required.
  6. Make a large batch of korma masala in one go and freeze individual portions in ziploc bags. The next time you want to make vegetable korma, it's going to take all of 10 minutes!


Keywords: vegetable korma, instant pot vegetarian recipes, vegan, vegetable curry