Instant Pot Vegan Korma

Recipesfull introduces to you: Indian Recipes. (Instant Pot Vegan Korma). Spicy and flavorful vegan korma made in an Instant Pot®. There is a bit of preparation as with any korma, but cooking time is reduced, which helps free up time in the kitchen as well as saving the integrity of the ingredients. The result is a dish with larger pieces of vegetables you can sink your teeth into. This is best served with naan bread or brown basmati rice.

Brief

Prep 30 mins

Cook: 15 mins

Additional: 10 mins

Total: 55 mins

Servings: 4

Yield: 4 servings

Instant Pot Vegan Korma

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

Two-Ingredient Naan

World Cuisine

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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.

Nutritional Information

Instant Pot Vegan Korma

Servings Per Recipe:4

Calories: 544.4

% Daily Value *

Protein: 12.9g 26%

Carbohydrates: 45g 15%

Dietary Fiber: 11.8g 47%

Sugars: 8.3g

Fat: 38.7g 60%

Saturated Fat: 15.7g 78%

Vitamin A Iu: 5184.9IU 104%

Niacin Equivalents: 4mg 31%

Vitamin B6: 0.7mg 46%

Vitamin C: 89.5mg 149%

Folate: 152.9mcg 38%

Calcium: 124.5mg 13%

Iron: 5.7mg 32%

Magnesium: 113.9mg 41%

Potassium: 1069.1mg 30%

Sodium: 449.1mg 18%

Thiamin: 0.2mg 20%

Calories From Fat: 347.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.