Name: Instant Pot® Vegan Korma
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Red onion, quartered, divided - 1; Green bird's eye chile pepper, stemmed - 1; Water, divided - ½ cup; Raw cashews - ¼ cup; Garlic - 2 cloves; Tomato paste - 2 tablespoons; Fresh ginger - 1 (1 inch) piece; Whole cloves - 5; Green cardamom pods - 3; Black cardamom pod - 1; Bay leaf - 1; Cumin seeds - 1 teaspoon; Whole black peppercorns - ¼ teaspoon; Ground coriander - ¼ teaspoon; Cinnamon stick - ¼ inch; Light vegetable oil - ¼ cup; Cauliflower, cut into large pieces - 8 ¾ ounces; Broccoli, cut into large pieces - 5 ¼ ounces; Tomatoes, cut into large chunks - 2; Canned chickpeas (garbanzo beans), drained with liquid reserved - 1 cup; Carrot, sliced - 1; Red bird's eye chile pepper, chopped - 1; Garam masala - ½ tablespoon; Ground turmeric - ½ teaspoon; Chili powder - ¼ teaspoon; Baby spinach leaves - 1 cup; Full-fat coconut milk - 1 cup; Vegan yogurt - ½ cup; Roasted cashews, chopped - 2 ounces; Chopped fresh cilantro - ½ cup

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot® Vegan Korma

1. Red onion, quartered, divided - 1

2. Green bird's eye chile pepper, stemmed - 1

3. Water, divided - ½ cup

4. Raw cashews - ¼ cup

5. Garlic - 2 cloves

6. Tomato paste - 2 tablespoons

7. Fresh ginger - 1 (1 inch) piece

8. Whole cloves - 5

9. Green cardamom pods - 3

10. Black cardamom pod - 1

11. Bay leaf - 1

12. Cumin seeds - 1 teaspoon

13. Whole black peppercorns - ¼ teaspoon

14. Ground coriander - ¼ teaspoon

15. Cinnamon stick - ¼ inch

16. Light vegetable oil - ¼ cup

17. Cauliflower, cut into large pieces - 8 ¾ ounces

18. Broccoli, cut into large pieces - 5 ¼ ounces

19. Tomatoes, cut into large chunks - 2

20. Canned chickpeas (garbanzo beans), drained with liquid reserved - 1 cup

21. Carrot, sliced - 1

22. Red bird's eye chile pepper, chopped - 1

23. Garam masala - ½ tablespoon

24. Ground turmeric - ½ teaspoon

25. Chili powder - ¼ teaspoon

26. Baby spinach leaves - 1 cup

27. Full-fat coconut milk - 1 cup

28. Vegan yogurt - ½ cup

29. Roasted cashews, chopped - 2 ounces

30. Chopped fresh cilantro - ½ cup

How to cook deliciously - Instant Pot® Vegan Korma

1. Stage

Blend 1/4 of the onion, green chile pepper, 1/4 cup water, cashews, garlic, tomato paste, and ginger together in an electric blender, adding extra water if necessary, until paste is creamy and has the consistency of a pesto. Set aside.

2. Stage

Combine cloves, green and black cardamom pods, bay leaf, cumin seeds, peppercorns, coriander, and cinnamon in a mortar. Smash using a pestle to break open spices slightly, 3 to 4 times. Thinly slice remaining onion quarters.

3. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add smashed spice mixture and toast until fragrant, about 30 seconds. Pour in oil followed by cashew pesto, onion slices, cauliflower, broccoli, tomatoes, chickpeas, carrot, red chile pepper, garam masala, turmeric, and chili powder. Stir. Cancel the Saute function. Close and lock the lid.

4. Stage

Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.

5. Stage

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in spinach and mix to help wilt. Stir in coconut milk and yogurt. Mix and serve with roasted cashews and cilantro on top.