Instant Pot® Vegan Korma Recipe
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Spicy, flavorful, and made completely vegan, this korma recipe is worth the preparation since it's cooked quickly in an instant pot.
4.5
21 Rating -
Rate
55minstotal
30minsPrep
15minsCook
55m.total
30m.Prep
15m.Cook
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ingredients serve
serve1
Add to Shopping ListIngredients for Instant Pot® Vegan Korma Recipe
- 1/4 Red onion, quartered, divided
- 1/4 Green bird's eye chile pepper, stemmed
- 0.13 cup Water divided
- 0.06 cup Raw Cashews
- 1/2 Cloves Garlic
- 1/2 tablespoon Tomato paste
- 1/4 piece Fresh ginger
- 1.25 Whole cloves
- 3/4 Green cardamom pods
- 1/4 Black cardamom pod
- 1/4 Bay leaf
- 1/4 teaspoon Cumin seeds
- 0.06 teaspoon Whole black peppercorns
- 0.06 teaspoon Ground coriander
- 0.06 inch Cinnamon stick
- 0.06 cup Light vegetable oil
- 2.19 ounce Cauliflower, Cut Into Large Pieces
- 1.31 ounce Broccoli, cut into large pieces
- 1/2 Tomatoes, cut into large chunks
- 1/4 cup Canned chickpeas , drained with liquid reserved
- 1/4 Carrot, sliced
- 1/4 Red bird's eye chile pepper, chopped
- 0.13 tablespoon Garam Masala
- 0.13 teaspoon Ground turmeric
- 0.06 teaspoon Chili powder
- 1/4 cup Baby spinach leaves
- 1/4 cup Full fat coconut milk
- 0.13 cup Vegan yogurt
- 1/2 ounce Roasted cashews, chopped
Nutrition
value
value
727
calories per serving
48 g Fat23 g Protein49 g Carbs31 g FiberOther
Current Totals
- Fat48g
- Protein23g
- Carbs49g
- Fiber31g
MacroNutrients
- Carbs49g
- Protein23g
- Fiber31g
Fats
- Fat48g
Vitamins & Minerals
- Calcium308mg
- Iron11mg
- Vitamin A2624mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B9285mcg
- Vitamin B120mcg
- Vitamin C84mg
- Vitamin E6mg
- Copper1mcg
- Magnesium326mg
- Manganese11mg
- Phosphorus405mg
- Selenium33mcg
- Zinc5mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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