THE RECIPE JOURNAL · Main Course
Effortless Vegan Korma in the Instant Pot®
This creamy, flavorful curry comes together quickly and easily in your Instant Pot, making it perfect for busy weeknights. Packed with vegetables and warm spices, it’s a comforting vegan dish everyone will love.
FROM THE KITCHEN • Effortless Vegan Korma in the Instant Pot®
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Spicy Chicken with Black Pepper
Something delicious to watch next.
01
Step 1
Start by blending a quarter of the onion, the green chili, water, cashews, garlic, tomato paste, and ginger in a blender until you get a smooth, creamy paste—kind of like a thick pesto. If it feels too thick, add a little more water to help it along. Set this aside for now.
02
Step 2
Next, grab a mortar and pestle and lightly crush the cloves, green and black cardamom, bay leaf, cumin seeds, peppercorns, coriander, and cinnamon just enough to release their aroma. While you’re at it, thinly slice the rest of the onion.
03
Step 3
Turn on your Instant Pot and hit the sauté function. Add the crushed spices and toast them for about 30 seconds until you can really smell their fragrance. Then pour in some oil, followed by the cashew paste you made earlier. Toss in the sliced onions, cauliflower, broccoli, tomatoes, chickpeas, carrot, red chili, garam masala, turmeric, and chili powder. Give everything a good stir, then cancel the sauté.
04
Step 4
Seal the lid and set the pressure cooker to high pressure for 5 minutes. It’ll take around 10 minutes for the pressure to build up.
05
Step 5
Once it’s done cooking, let the pressure release naturally—it could take anywhere from 10 to 40 minutes. When it’s safe, open the lid and stir in the spinach to let it wilt nicely. Finally, mix in the coconut milk and yogurt until everything’s creamy and combined.
06
Step 6
Serve it up topped with some roasted cashews and fresh cilantro for a little crunch and brightness. Enjoy!
Why you’ll love it
This dish is creamy, flavorful, and comes together quickly using just one pot. It’s perfect for busy weeknights and offers a comforting meal without any complicated steps. Plus, it’s entirely plant-based, making it great for vegans and anyone looking to eat more vegetables.
How to serve
Serve with warm basmati rice or fluffy naan bread to soak up the sauce. A side of fresh cucumber raita or a simple green salad can add a cool, refreshing contrast to the warm spices.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much. This korma also freezes well for up to 2 months.
