Instant Pot® Vegan Korma Recipe

Ingredients 0/30

Step 1

Blend a quarter of the onion, the green chile pepper, about 1/4 cup of water, cashews, garlic, tomato paste, and ginger in a blender until you get a smooth, creamy paste—kind of like a pesto. If it’s too thick, just add a little more water. Set this aside for now.

Step 2

Grab a mortar and pestle and lightly crush the cloves, green and black cardamom pods, bay leaf, cumin seeds, peppercorns, coriander, and cinnamon. You just want to break them open a bit to release their flavor. While you’re at it, thinly slice the remaining onion quarters.

Step 3

Turn your Instant Pot (or any pressure cooker) to the sauté setting. Toss in your crushed spice mix and toast it for about 30 seconds until it smells amazing. Then, add some oil and pour in your cashew paste along with the sliced onions, cauliflower, broccoli, tomatoes, chickpeas, carrot, red chile pepper, garam masala, turmeric, and chili powder. Give everything a good stir, then turn off the sauté function and seal the lid.

Step 4

Set the pressure cooker to high and cook for 5 minutes. It’ll take about 10 minutes for the pressure to build up before the timer starts counting down. When it’s done, let the pressure release naturally—it can take anywhere from 10 to 40 minutes, so be patient.

Step 5

Once you can open the lid, stir in the spinach and mix it around to help it wilt. Finally, add the coconut milk and yogurt, stirring everything together. Serve it up topped with some roasted cashews and fresh cilantro for a little crunch and brightness.