Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Instant Pot® Vegan Korma Recipe
Instant Pot vegan korma delivers spicy and flavorful plant-based curry with the convenience of pressure cooking for busy home cooks. This dairy-free version of traditional korma maintains all the rich, creamy textures and complex flavors while accommodating vegan dietary needs. Though preparation requires some initial work typical of korma dishes, the Instant Pot significantly reduces cooking time. The pressure cooking method intensifies flavors while creating incredibly tender vegetables in the signature creamy sauce. This satisfying vegan curry proves that plant-based versions can be just as indulgent and flavorful as traditional dairy-based kormas.
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.
Prep Time:
30 mins
Cook Time:
15 mins
Additional Time:
10 mins
Total Time:
55 mins
Servings:
4
Yield:
4 servings
Cook Mode (Keep screen awake)
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
Directions
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.
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.
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.
Select high pressure according to manufacturer’s instructions; set timer for 5 minutes. Allow 10 minutes for pressure to build.
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.
Nutrition Facts (per serving)
| 544 | Calories |
| 39g | Fat |
| 45g | Carbs |
| 13g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 544 | |
| % Daily Value * | |
| Total Fat 39g | 50% |
| Saturated Fat 16g | 79% |
| Sodium 449mg | 20% |
| Total Carbohydrate 45g | 16% |
| Dietary Fiber 12g | 42% |
| Total Sugars 8g | |
| Protein 13g | 26% |
| Vitamin C 90mg | 99% |
| Calcium 125mg | 10% |
| Iron 6mg | 32% |
| Potassium 1069mg | 23% |
* 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.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
