Instant Pot Vegan Korma Recipe

Cashews: Soaked in water to soften and then blended to create a creamy base.

Coconut milk: Adds a rich, creamy texture to the korma.

Vegetables: A mix of carrots, peas, potatoes, and cauliflower for a hearty and nutritious dish.

Onion: Provides a savory base flavor when sautéed.

Garlic: Adds a pungent, aromatic flavor.

Ginger: Freshly grated for a zesty kick.

Curry powder: A blend of spices that gives the korma its distinctive flavor.

Garam masala: A spice mix that adds warmth and complexity.

Turmeric: Adds a vibrant yellow color and earthy flavor.

Salt: Enhances all the other flavors in the dish.

When blending the cashews and coconut milk, ensure the mixture is completely smooth to achieve a creamy consistency in your korma. If you don't have a high-speed blender, you can soak the cashews for a longer period, up to 2 hours, to make them softer and easier to blend. This will help avoid any grainy texture in the final dish.

• cashews - Substitute with blanched almonds: Blanched almonds provide a similar creamy texture when soaked and blended, making them a good alternative for the base of the korma sauce.

• coconut milk - Substitute with almond milk: Almond milk can be used to achieve a creamy consistency, though it may be slightly less rich than coconut milk. Add a bit of almond butter for extra creaminess.

• mixed vegetables - Substitute with zucchini, bell peppers, and green beans: These vegetables offer a similar variety of textures and flavors, and they cook well in an Instant Pot.

• onion - Substitute with leeks: Leeks provide a mild onion flavor and can be used in the same quantity to maintain the dish's aromatic base.

• garlic - Substitute with shallots: Shallots have a slightly milder flavor than garlic but can still provide a similar aromatic quality to the dish.

• ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile to ginger, though it is slightly more citrusy.

• curry powder - Substitute with homemade spice blend: Combine equal parts of cumin, coriander, turmeric, and a pinch of cayenne pepper to create a similar flavor profile.

• garam masala - Substitute with allspice and cumin: A mix of allspice and cumin can mimic the warm, complex flavors of garam masala.

• turmeric - Substitute with saffron: Saffron provides a similar yellow color and a unique flavor, though it is more expensive and should be used sparingly.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the dish, though it will also add a bit of liquid, so adjust accordingly.

• Allow the korma to cool completely before storing. This helps prevent condensation, which can make the dish watery and affect its texture.
• Transfer the cooled korma into airtight containers. For portion control, consider using smaller containers or even freezer-safe bags.
• Label each container with the date and contents. This ensures you know exactly what’s inside and helps you keep track of how long it has been stored.
• Store the korma in the refrigerator if you plan to consume it within 3-4 days. The flavors often meld and improve after a day or two.
• For longer storage, place the containers in the freezer. The korma can be frozen for up to 2-3 months without significant loss of flavor or texture.
• When ready to reheat, thaw the korma in the refrigerator overnight if frozen. This gradual thawing helps maintain the dish’s integrity.
• Reheat the korma on the stovetop over medium heat, stirring occasionally to ensure even heating. You can also use the microwave, but be sure to stir halfway through to avoid cold spots.
• If the korma appears too thick after reheating, add a splash of coconut milk or vegetable broth to reach the desired consistency.
• Taste and adjust the seasoning if necessary. Sometimes, a pinch of salt or a dash of garam masala can revive the flavors after storage.

• For stovetop reheating, place the leftover korma in a saucepan over medium heat. Add a splash of water or coconut milk to maintain its creamy texture. Stir occasionally until heated through, about 5-7 minutes.
• To reheat in the microwave, transfer the korma to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
• If using an oven, preheat it to 350°F (175°C). Place the korma in an oven-safe dish and cover with aluminum foil. Bake for about 20 minutes or until heated through, stirring halfway for even reheating.
• For those with an air fryer, set it to 350°F (175°C). Place the korma in an air fryer-safe dish and heat for 5-7 minutes, stirring halfway through to ensure even warming.
• If you have an Instant Pot, you can use the sauté mode to reheat. Add the korma to the pot and stir occasionally until it reaches the desired temperature, usually around 5 minutes.

• Blender: To blend the soaked cashews and coconut milk until smooth.

• Instant Pot: To cook the korma using the sauté and manual modes.

• Sauté function on Instant Pot: To sauté the onions, garlic, and ginger until the onions are translucent.

• Manual mode on Instant Pot: To cook the mixed vegetables and cashew-coconut milk blend for 5 minutes.

• Knife: To chop the onion.

• Cutting board: To provide a surface for chopping the onion.

• Garlic press: To mince the garlic cloves.

• Grater: To grate the ginger.

• Measuring cups: To measure the cashews, coconut milk, and mixed vegetables.

• Measuring spoons: To measure the curry powder, garam masala, turmeric, and salt.

• Spatula: To stir the ingredients in the Instant Pot.

• Serving spoon: To serve the korma once it is cooked.

Prep ingredients ahead: Chop onions, garlic, and ginger in advance. Store in airtight containers.

Use frozen vegetables: Opt for pre-cut mixed vegetables to save chopping time.

Blend in bulk: Make extra cashew-coconut milk blend and freeze portions for future use.

Instant pot settings: Familiarize yourself with the instant pot functions to switch modes quickly.

Quick release: Use the quick release method to save time on pressure release.