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Home Method Instant Pot Vegetarian Instant Pot Recipes
5
/5
35 minutes

Instant Pot Cauliflower Korma

Gluten Free Gluten Free Vegetarian Vegetarian Meal Prep Meal Prep
Jump to Recipe
By: Denise Bustard8 Comments
Posted: 11/21/18 Updated: 9/22/20

This post may contain affiliate links. Please read our disclosure policy.

Instant Pot cauliflower korma is vegetarian comfort food! With a creamy sauce, cauliflower and peas, this recipe is cooked in your Instant Pot.

overhead view of a bowl of instant pot cauliflower korma

You know how much I love my Instant Pot? I do, I do, I do!

While I've posted my share of Instant Pot chicken recipes, I haven't posted nearly enough vegetarian options...so today's cauliflower Korma helps fill that void.

This recipe is from Vegetarian Indian Cooking with Your Instant Pot from Manali Singh. Be sure to check out her blog Cook with Manali!

Don't forget to pin this post to save it for later!

Reasons you'll love Instant Pot Cauliflower Korma

  • it is vegetarian and gluten-free
  • you can cook it in your Instant Pot!
  • it makes a delicious lunch (you can even freeze it)

overhead shot of the vegetarian indian cooking with the instant pot cookbook

a blender with the ingredients for the vegetable korma

How to make Instant Pot korma

I loved trying this recipe because it's totally outside of my area of expertise, yet still simple enough to prepare.

The only tricky thing with this korma recipe is the number of ingredients, so I recommend you have everything chopped and measured before you start cooking.

  1. get your yogurt measured and sitting out so it's at room temp when you need it.
  2. prepare a puree of tomatoes, ginger, garlic, a green chile and some cashews.
  3. sautee spices, then onion, then add the puree, yogurt and coconut milk.
  4. stir in the veggies
  5. pressure cook on low for 3 minutes

Voila! You're done. Altogether this took me just over 30 minutes to prepare and cook.

spices measured out for the vegetable korma

If you are looking to add more vegetarian recipes to your diet, I highly recommend checking out Manali's cookbook Vegetarian Indian Cooking with Your Instant Pot.

There are 75 vegetarian recipes in the book, each of which has it's own beautiful photo and concise instructions.

I have bookmarked a whole bunch of recipes to try for our family, including Kadai Tofu (page 70), Panchmel Dal (page 48) and Paneer Tikka Masala (page 27). Manali's book is going to make my quest to cook more vegetarian dinners so much easier!

instant pot korma in a meal prep container

Not only did this cauliflower Korma make for a delicious dinner, but the leftovers made for excellent meal prep lunches.

We even froze a few portions and they thawed perfectly!

instant pot cauliflower korma in instant pot before cooking

cauliflower korma in instant pot after cooking

Recipe tips

  • I made this recipe in my 6 quart Instant Pot
  • make sure to set your yogurt out an hour or so before cooking to bring it to room temperature
  • make sure to prepare and measure out all of your ingredients before you start cooking
  • looking for more Vegetarian Instant Pot Recipes? Check out this Instant Pot Carrot Ginger Soup, this Instant Pot Chickpea Curry and this Instant Pot Wild Rice Pilaf

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

hands holding a white bowl filled with cauliflower korma and rice

Instant Pot Cauliflower Korma

5 from 2 votes
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Print Rate
Instant Pot cauliflower korma is vegetarian comfort food! With a creamy sauce, cauliflower and peas, this recipe is cooked in your Instant Pot.
6

Ingredients

  • 3 tomatoes
  • 4 cloves garlic
  • 1 inch ginger
  • 1 green chili
  • 12 raw cashews
  • 1 ½ tablespoons olive oil
  • 1 bay leaf
  • 3 green cardamom pods
  • 6-7 peppercorns
  • 1 red onion (chopped)
  • 1 ½ teaspoon ground coriander
  • 1 teaspoon garam masala
  • ½ teaspoon red chili powder
  • 1 teaspoon salt
  • ¼ cup yogurt (*bring to room temperature*)
  • ½ cup coconut milk
  • ¼ cup water
  • 1 head cauliflower (cut into medium-large florets)
  • ½ cup frozen green peas
  • cilantro (for garnish)

Instructions 

  • Set your yogurt out an hour before cooking so it comes to room temperature.
  • Place the tomatoes, garlic, ginger, green chili and raw cashews in a blender and blend until smooth.
  • Select sautee on your Instant Pot. Heat oil, then add the bay leaf, cardamom pods and peppercorns. Cook for a few seconds until fragrant.
  • Add the onion and cook for 2 minutes.
  • Add the puree from the blender and cook for 2 minutes.
  • Add the ground coriander, garam masala, chili powder and salt. Stir and cook for 30 seconds.
  • Carefully add the yogurt, whisking so it mixes in properly with the rest of the sauce.
  • Add the coconut milk and water, then the cauliflower and peas. Toss everything up in the sauce.
  • Put the lid on your Instant Pot, seal the valve. Pressure cook on LOW for 3 minutes.
  • Do a quick pressure release. Taste and adjust the salt if necessary.
  • Serve over rice with fresh cilantro.

Tips:

This recipe is from the cookbook Vegetarian Indian Cooking with Your Instant Pot by Manali Singh © 2018.

Nutrition Information

Serving: 1/6 of the batch, Calories: 154kcal, Carbohydrates: 14g, Protein: 4g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 1mg, Sodium: 457mg, Potassium: 584mg, Fiber: 4g, Sugar: 5g, Vitamin A: 665IU, Vitamin C: 62.9mg, Calcium: 58mg, Iron: 1.8mg
Author: Denise Bustard
Course: Dinner
Cuisine: Indian

© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Did You Make This?Don't forget to leave a review below, and tag us on Instagram using @SweetPeasAndSaffron or #sweetpeasandsaffron
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Meet Denise Bustard

Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.

Read more...

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Recipe Rating




  1. Sol says

    Posted on 4/3/22 at Posted on 4/3/22

    Can this be done on the stove top?

    Reply
    • Jasmine @ Sweet Peas & Saffron says

      Posted on 4/5/22 at Posted on 4/5/22

      Hi Sol, unfortunately, we have not tested this recipe on the stovetop! If you do try it, could you let us know how it turns out?

      Reply
  2. Deeksha says

    Posted on 7/13/20 at Posted on 7/13/20

    looking so delicious. thank you for the recipe.

    Reply
    • Denise Bustard says

      Posted on 7/13/20 at Posted on 7/13/20

      I hope you enjoy!

      Reply
  3. Riya says

    Posted on 4/23/20 at Posted on 4/23/20

    is coconut milk necessary?
    is there any substitute for it?

    Reply
    • Denise says

      Posted on 4/24/20 at Posted on 4/24/20

      Hi Riya! As this is not my recipe, I don't feel comfortable suggesting alternatives. I would email Manali, you can find her contact information at https://www.cookwithmanali.com/.

      Reply
  4. kevin p mccabe says

    Posted on 11/19/19 at Posted on 11/19/19

    I am on a whole food plant-based regimen. This certainly looks good however, I do not use oil or dairy products.
    How would one go about making this dish without those items?

    Reply
    • Denise says

      Posted on 11/26/19 at Posted on 11/26/19

      Hi Kevin! Since this is not my recipe, I'm not sure how you can modify it, but I have a chicken korma recipe that is dairy-free. Maybe you could swap the chicken for cauliflower in that recipe? https://sweetpeasandsaffron.com/slow-cooker-chicken-sweet-potato-korma/

      Reply

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Hi, I'm Denise

Meal prep took me from feeling constantly stressed out about meals to cool, collected and in control. I want to share this amazing and transformational habit with you, so you can feel in control, too! Read more ...

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