Instant Pot Vegan Korma Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
223 kcal
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Course
Main Course
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Cuisine
Vegan, gluten-free
Instant Pot Vegan Korma Recipe
Description
This vegan korma begins by roasting tofu and sweet potatoes seasoned with garam masala, garlic powder, and salt to develop caramelized flavors. The korma sauce is prepared by blending whole and ground spices including cardamom, cloves, bay leaf, coriander, cinnamon, and cayenne with aromatics and soaked cashews, creating a smooth and creamy base enriched by nondairy yogurt.
Pressure cooking the sauce elevates the depth of flavor and softens the ingredients, while adding the baked tofu and sweet potatoes after cooking maintains their textures. Additional quick-cooking vegetables or chickpeas can be stirred in near the end for variety. The result is a comforting curry with warm spices, creamy consistency, and a subtle fruity note from optional raisins or dates.
This dish can be served with rice or flatbreads, suitable for plant-based diets. The inclusion of whole spices or the convenience of their ground counterparts offers flexibility. Oil can be omitted for a lighter version by substituting broth for cooking steps.
Ingredients
Tofu + Veggies:
- 7 oz tofu or use other veggies such as cauliflower (1.5 to 2 cups, cubed
- 8 oz sweet potato cubed
- 1/2 tsp garam masala
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 2 tsp neutral cooking oil divided, generic cooking oil
Korma Sauce:
- 3 green cardamom pods
- 4-5 cloves
- 1 bay leaf
- 1 tsp poppy seeds
- 1 tsp coriander powder
- 1/2 to 1 tsp garam masala
- 1/3 tsp ground cinnamon
- 1/2 tsp salt
- 1/3 tsp cayenne pepper
- 1 onion medium or small
- 1 inch ginger
- 6 cloves garlic
- 1/4 cup cashews ,use pumpkin seeds for nut-free, other nuts for cashew-free
- 1/4 to 1/3 cup Non-Dairy yogurt
- 1/2 cup water + 1/2 cup water for rinsing
To add later:
- 1 cup other veggies, chopped small , I use quick cooking veggies as broccoli, peppers, zucchini, peas
- 2 tbsp cashew nut optional, roasted
- 1 tbsp raisins or dates
Instructions
- Toss tofu, sweet potatoes in 1 tsp oil. Sprinkle in the spices and mix. Place on parchment lined baking sheet. Bake at 400 degrees F (205 C) for 20 to 25 mins.
- Blend the korma sauce ingredients with 1/2 cup water until coarsely blended.
- Add oil to the Instant Pot on saute. When hot, add the korma sauce. Cook for 2 minutes, to bring to a boil and simmer for another few seconds. This allows the pungency of the onion to cook out. Use 1/2 cup water to rinse out the blender and add to the pot. Mix well so there isn't anything stuck to the bottom. Close the lid
- Pressure cook at high pressure for 11 mins. Let the pressure release naturally.
- Open the lid and mix. At this point you can store this sauce. (Simmer with tempeh, seitan, vegan meat/chickin subs, some non dairy milk and salt depending on the addition used.)
- Add the baked tofu and sweet potato. Add the other quick cooking veggies (or a cup of cooked chickpeas), 1/4 cup or more non dairy milk(for saucier) and 1/4 tsp salt. Mix and cook on saute for 2-3 minutes to bring to a good boil and cook for another minute. Mix frequently to avoid sticking. Taste and adjust salt. Add a 1/4 tsp or more sugar/ sweetener if needed.
- Cancel and let the mixture sit in the pot for 5 mins so the veggies cook through and the flavors develop. Add 1-2 tbsp roasted cashews or other nuts/seeds and 1-2 tbsp of dried fruit such as raisins or finely chopped dates and mix in (optional).
- Garnish with cilantro and pepper flakes and serve over rice or Naan.Refrigerate(just the sauce or veggie korma) for upto 4 days. Freeze for upto a month.
Notes
- The stovetop method involves simmering the blended sauce in oil for 18-22 minutes before adding baked tofu, sweet potatoes, and vegetables.
- For oil-free cooking, omit oil and substitute broth when sautéing and baking vegetables.
- If whole spices are unavailable, use proportionally reduced ground cardamom and clove.
- Serving size is calculated for 1 serving; adjust quantities accordingly.
- The sauce can be stored separately and reheated with protein or vegetable additions as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 9.5g | 19% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 625mg | 26% |
| Potassium | 453mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 9270IU | 185% |
| Vitamin C | 54.5mg | 61% |
| Calcium | 134mg | 13% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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