Instant Pot Cauliflower Korma
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, aromatic vegetarian curry made in the Instant Pot with cauliflower, peas, and cashews in a coconut milk-based korma sauce. Comfort food that's both rich and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tomatoes
- 4 cloves garlic
- 1 inch ginger
- 1 green chili
- 12 raw cashews
- 1 1/2 tablespoons olive oil
- 1 bay leaf
- 3 green cardamom pods
- 6-7 peppercorns
- 1 red onion ((chopped))
- 1 1/2 teaspoon ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon red chili powder
- 1 teaspoon salt
- 1/4 cup yogurt ((*bring to room temperature*))
- 1/2 cup coconut milk
- 1/4 cup water
- 1 head cauliflower ((cut into medium-large florets))
- 1/2 cup frozen green peas
- cilantro ((for garnish))
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 433mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 535mg
- Calcium
- 55mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 433MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.