Creamy and Flavorful Instant Pot Vegan Korma Recipe

This Instant Pot Vegan Korma recipe will transport you to the streets of India with its aromatic spices and creamy coconut milk base. It's a perfect dish for those following a plant-based diet or anyone looking to spice up their weeknight dinners.

Ingredients

• 1 cup cashews
• 1 can coconut milk
• 1 onion, diced
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 2 tsp curry powder
• 1 tsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1 cup frozen peas
• 2 medium potatoes, diced
• 1 cup cauliflower florets
• 1 cup carrots, sliced
• Salt and pepper to taste
• Cooked rice or naan, for serving
• Fresh cilantro, for garnish

Directions

1. Soak cashews in hot water for 15 minutes. Drain and blend with coconut milk until smooth.
2. Set Instant Pot to sauté mode and add a splash of water. Sauté onion, garlic, and ginger until fragrant.
3. Add curry powder, garam masala, turmeric, cumin, and coriander. Cook for another minute.
4. Pour in cashew-coconut mixture, potatoes, cauliflower, and carrots. Stir well.
5. Close lid and set Instant Pot to manual high pressure for 5 minutes. Quick release pressure.
6. Stir in frozen peas and season with salt and pepper.
7. Serve over cooked rice or with naan, garnished with fresh cilantro.

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