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vegetable korma in a bowl
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Instant Pot Vegetable Korma

Instant Pot vegetable korma is an easy and healthy everyday recipe made in 25 minutes. Ground cashews and coconut milk add a wonderful creaminess to it. Mop up this vegan curry with fresh Indian bread or go the gluten-free route by pairing it with steamed zeera rice. Stovetop version also included!
Course Dinner
Cuisine Indian
Keyword instant pot vegetarian recipes, vegan, vegetable curry, vegetable korma
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 282.9kcal
Author Saima Zaidi

Equipment

  • 6-quart Instant Pot Duo
  • Instant Pot Tempered Glass Lid

Ingredients

  • 1 cup potatoes diced
  • ½ cup carrots diced
  • ½ 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 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • ¼ teaspoon garam masala powder
  • ½ cup coconut milk
  • 3 tablespoon coconut oil
  • 2 sprigs fresh cilantro chopped
  • salt to taste
US Customary - Metric

Instructions

Preparation

  • Dice all the vegetables.
  • 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)

  • Turn your instant pot to saute mode (normal) and add coconut oil.
  • Add the korma masala prepared above.
  • Add the ground spices (coriander, turmeric and garam masala) and salt along with half a cup water. Cover and cook for 5 minutes.
  • 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.
  • Secure the lid, close the vent and set the timer to 1 minute.
  • When the timer goes, wait for 5 minutes, then release pressure.
  • Open the cooker and add coconut milk. Mix well.
  • Garnish with chopped cilantro and cashews.

Cooking (Stovetop method)

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

Notes

  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!

Nutrition

Calories: 282.9kcal | Carbohydrates: 25.1g | Protein: 4.9g | Fat: 19.2g | Saturated Fat: 13.8g | Polyunsaturated Fat: 3.5g | Sodium: 615.4mg | Fiber: 5.4g | Sugar: 3.4g