Vegan Korma Made Easy in the Instant Pot®

This creamy and flavorful vegan korma is perfect for a cozy weeknight dinner. Using the Instant Pot® makes it quick and easy, so you can enjoy a delicious plant-based meal with minimal effort.

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TIME45 min

SERVINGS4

RATING5.0 / 5

Vegan Korma Made Easy in the Instant Pot®

01 / WHAT YOU NEED

Ingredients

1 red onion, quartered, divided 1 green bird's eye chile pepper, stemmed ½ cup water, divided ¼ cup raw cashews 2 cloves garlic 2 tablespoons tomato paste 1 (1 inch) piece fresh ginger 5 whole cloves 3 green cardamom pods 1 black cardamom pod 1 bay leaf 1 teaspoon cumin seeds ¼ teaspoon whole black peppercorns ¼ teaspoon ground coriander ¼ inch cinnamon stick ¼ cup light vegetable oil 8 ¾ ounces cauliflower, cut into large pieces 5 ¼ ounces broccoli, cut into large pieces 2 tomatoes, cut into large chunks 1 cup canned chickpeas (garbanzo beans), drained with liquid reserved 1 carrot, sliced 1 red bird's eye chile pepper, chopped ½ tablespoon garam masala ½ teaspoon ground turmeric ¼ teaspoon chili powder 1 cup baby spinach leaves 1 cup full-fat coconut milk ½ cup vegan yogurt 2 ounces roasted cashews, chopped ½ cup chopped fresh cilantro

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by blending a quarter of the onion, the green chile, water, cashews, garlic, tomato paste, and ginger in a blender until smooth and creamy—like a pesto. Add a bit more water if it’s too thick. Set that aside for now.

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Step 2

Next, crush the cloves, cardamom pods, bay leaf, cumin seeds, peppercorns, coriander, and cinnamon just enough to crack them open. I like using a mortar and pestle for this, but you can improvise. Slice the rest of the onion thinly while you’re at it.

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Step 3

Turn on your Instant Pot and hit the sauté button. Toss in the smashed spices and let them toast for about half a minute until you can really smell their aroma. Then pour in some oil, followed by the cashew paste you made earlier, the sliced onions, and all the veggies—cauliflower, broccoli, tomatoes, carrots, chickpeas, plus the red chile. Sprinkle in the garam masala, turmeric, and chili powder, then give everything a good stir.

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Step 4

Cancel the sauté mode, lock the lid, and set the pressure cooker to high for 5 minutes. It’ll take a bit of time to come up to pressure, so be patient.

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Step 5

Once the cooking time is up, let the pressure release naturally, which can take anywhere from 10 to 40 minutes. When it’s safe to open, take off the lid and stir in the spinach so it wilts nicely.

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Step 6

Finally, pour in the coconut milk and yogurt, stirring everything together until it’s creamy and well combined. Serve topped with roasted cashews and fresh cilantro for a little crunch and brightness.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use full-fat coconut milk for the best creamy texture and flavor.
- Sauté the spices and aromatics first to release their full aroma before pressure cooking.
- Don’t skip the soaking or rinsing of cashews if your recipe calls for them; this helps create a smooth sauce.

Why you’ll love it

This dish is rich and creamy without any dairy, making it perfect for a plant-based diet. It’s packed with fragrant spices and vegetables, offering a comforting and flavorful meal that comes together quickly in the Instant Pot®. Plus, it’s great for both weeknight dinners and special occasions.

Serving ideas

Serve this dish over steamed basmati rice or with warm naan bread for a satisfying meal. Adding a side of fresh cucumber raita or a simple green salad can help balance the richness. Garnish with fresh cilantro or toasted nuts for extra texture and color.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often deepen after sitting overnight. To reheat, warm gently on the stove or in the microwave, adding a splash of water or coconut milk if the sauce has thickened too much. This dish also freezes well for up to 3 months.