Instant Pot Vegan Korma Recipe with White Korma Sauce. This creamy veggie and tofu korma is made in an Instant Pot pressure cooker. pot option. Substitute more vegetables or chickpeas for soy. Coconut free and gluten free vegan recipe. Soy-free, nut-free option


  • 7 oz (198.45 g) Tofu, diced , or use other ingredients like chou-fleur (1.5 à 2 cups)
  • 8 < span class="wprm-recipe-ingredient-unit">oz (226.8 g ) Paste douces, en cubes
  • 1 /2 TL (0.5 cc) garam masala
  • 1/2 TL (0.5 tsp) poudre d’ail< /span>
  • 1/2 càc ( 0.5 à the) sel< /li>
  • 2 TL huile , divisé
  • Preparation

  • Turn the tofu and sweet potatoes in 1 tsp oil. Sprinkle with spices and mix. Place on a baking tray covered with baking paper. Bake at 205°C for 20-25 minutes.
  • Merge Combine the korma sauce ingredients with 1/2 cup water until roughly combined.
  • Add oil to the Instant Pot while cooking. When hot, add the korma sauce. Cook for 2 minutes, bring to a boil and simmer for a few more seconds. This allows the spiciness of the onion to cook. Use 1/2 cup of water to rinse out the blender and add to the saucepan. Mix well so nothing sticks to the bottom. Close lid
  • High pressure quick cooking for < b >11 min. Release the pressure naturally.
  • Open the lid and stir. At this point you can save this sauce. (Simmer with tempeh, seitan, vegan meat/chicken subs, non-dairy milk, and salt depending on addition used.)
  • Add the cooked tofu and sweet potato. Add the other quick-cooking veggies (or 1 cup cooked chickpeas), 1/4 cup or more non-dairy milk (for more gravy), and 1/4 tsp. Salt. Mix and sauté for 2-3 minutes to bring to a good boil and cook for another minute. Stir frequently to avoid sticking. Taste and season with salt. Add 1/4 tsp or more sugar/sweetener if needed.
  • Reset and let the mixture sit in the pan for 5 minutes to allow the vegetables to cook and the flavors to develop. Add 1-2 tbsp. roasted cashews or other nuts/seeds and 1-2 tbsp dried fruit like raisins or dates, finely chopped and tossed (optional).
  • Garnish with coriander and chili flakes and serve over rice or naan bread. Store in the fridge for up to 4 days (sauce or korma veggie only). Freeze for up to a month. 
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