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Instant Pot Vegan Korma Recipe
5 from 45 votes

Instant Pot Vegan Korma Recipe

The Instant Pot Vegan Korma Recipe features baked tofu and sweet potato combined with a spiced cashew-based sauce blended with aromatic spices, garlic, ginger, and non-dairy yogurt. Pressure cooking melds the flavors, resulting in a rich, creamy curry with tender vegetable pieces. The sauce balances warmth from cardamom and cinnamon with a mild heat from cayenne pepper, while optional raisins add subtle sweetness.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4
Calories: 223 kcal
Course: Main Course
Cuisine: Vegan, gluten-free

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

    Cup of Yum
  1. 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.
  2. Blend the korma sauce ingredients with 1/2 cup water until coarsely blended.
  3. 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
  4. Pressure cook at high pressure for 11 mins. Let the pressure release naturally.
  5. 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.)
  6. 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.
  7. 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).
  8. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 223

% 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.