Instant Pot Vegan Korma Recipe
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Vegan Richa · by Vegan Richa★ 5.0 (15)

Instant Pot Vegan Korma Recipe

NUTRITION · PER SERVING40M COOK
CAL 10%·PRO 17%
CARBS 28G53% OF CAL
4G FIBER14G OTHER10G TOTAL SUGAR
FAT 8G36% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy white korma sauce with tofu, sweet potato, and vegetables made in an Instant Pot. Mild and fragrant Indian curry with warming spices.

mainindiancurrytofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 7 oz tofu, cubed (, or use other veggies such as cauliflower (1.5 to 2 cups))
  • 8 oz Sweet potatoes, cubed
  • 1/2 tsp garam masala
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 2 tsp oil (, divided)
  • 3 green Cardamom Pods
  • 4-5 cloves
  • 1 Bay leaf
  • 1 tsp poppy seeds
  • 1 tsp coriander powder
  • 1/2 to 1 tsp garam masala
  • 1/3 tsp ground cinnamon
  • 1/3 tsp cayenne
  • 1 medium or small onion
  • 1 inch ginger
  • 6 cloves of garlic
  • 1/4 cup cashews (,use pumpkin seeds for nut-free, other nuts for cashew-free)
  • 1/4 to 1/3 cup non dairy yogurt
  • 1/2 cup water (+ 1/2 cup water for rinsing)
  • 1 cup other veggies, chopped small (, I use quick cooking veggies as broccoli, peppers, zucchini, peas )
  • 2 tbsp roasted cashew ((optional))
  • 1 tbsp raisins or dates
PREP
10M
SODIUM
456MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.