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4.9 from 318 votes

Vegetable Korma

Easy & Creamy Vegetable Korma made in the Instant Pot or stovetop. This restaurant-style creamy vegetable korma curry is a perfect blend of vegetables with a creamy coconut-based sauce. A vegan & gluten-free curry that pairs perfectly with naan or rice.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 277 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 15 cashews
  • 1 1/4 cup water divided
  • 2 tablespoon oil
  • 1 1/4 cup onions diced
  • 1 teaspoon ginger grated
  • 1 teaspoon garlic minced
  • 1 cup tomato puree or 2 tomatoes pureed
  • 1/2 cup coconut milk
  • 1 tablespoon lime juice
  • cilantro
whole spices
  • 1 teaspoon Cumin seeds (Jeera)
  • 6 black peppercorns
  • 3 Green Cardamom (Elaichi)
  • 5 cloves (Laung)
  • 1 Bay leaf (Tej Patta)
  • 1 inch cinnamon (Dalchini)
Spices
  • 2 teaspoon Coriander powder (dhaniya powder)
  • 1/2 teaspoon garam masala
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon Ground Turmeric (Haldi powder)
  • 1/2 teaspoon Kashmiri red chili powder optional, adjust to taste
Vegetables
  • 1 potato cut into 1/2-1 inch pieces, about 7.4 oz
  • 1 cup Cauliflower (Gobi) large florets, about 5oz
  • 1 cup carrots cut into rounds
  • 1/2 cup green peas frozen
  • 1/2 cup green beans cut into 2 inch pieces

Instructions

    Cup of Yum
  1. Blend cashews with 1/4 cup water to a smooth paste and set aside.
Instant Pot Method
  1. Start the pressure cooker in sauté mode and let it heat. Add oil and all the whole spices. Sauté for 30 seconds to release the aroma of the whole spices.
  2. Add onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
  3. Add tomato puree and all the spices. Stir and saute for 2 minutes.
  4. Add potatoes and 1 cup water. Stir and saute for another 2 minutes. Make sure there is nothing stuck to the bottom of the pot.
  5. Add all the other vegetables and stir them in. Press cancel and close the lid with the vent in the sealing position.
  6. Change the instant pot setting to manual or pressure cook mode at high pressure for 1 minute. After the instant pot beeps, quick release the pressure manually.
  7. Open the pot. Add cashew paste, coconut milk and lime juice. Stir well. (Note: if the vegetables are not tender enough to your liking, put on saute mode for 2-3 minutes)
  8. Garnish with cilantro and enjoy Vegetable Korma with naan or rice. 
Stovetop Method
  1. Follow the same steps as for the instant pot recipe, but cook in a large wok (or kadhai) on the stovetop on medium-high flame. After the step to add all the vegetables in the pot, cover with a lid and cook the vegetables for 6-12 minutes until they are tender. Add cashew paste, coconut milk and lime juice. Garnish with cilantro and enjoy!

Notes

  • Frozen veggies: You can also use a frozen medley of veggies. I have tried this curry with the one from Trader joes. 
  • Coconut Milk: I used full fat coconut milk in this recipe. Make sure you use the one that comes in a can. 
  • Cauliflower: Make sure to cut cauliflower into larger florets so they don't get mushy when pressure cooking. 
  • Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.

Nutrition Information

Calories 277kcal (14%) Carbohydrates 31g (10%) Protein 7g (14%) Fat 16g (25%) Saturated Fat 7g (35%) Sodium 655mg (27%) Potassium 970mg (28%) Fiber 7g (28%) Sugar 9g (18%) Vitamin A 6031IU (121%) Vitamin C 43mg (48%) Calcium 84mg (8%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 277

% Daily Value*

Calories 277kcal 14%
Carbohydrates 31g 10%
Protein 7g 14%
Fat 16g 25%
Saturated Fat 7g 35%
Sodium 655mg 27%
Potassium 970mg 21%
Fiber 7g 28%
Sugar 9g 18%
Vitamin A 6031IU 121%
Vitamin C 43mg 48%
Calcium 84mg 8%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.