Instant Pot Vegan Korma Recipe

Ingredients

• 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
• 1/2 tsp salt
• 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

Steps

1. 1

   Toss tofu, sweet potatoes in 1 tsp oil. Sprinkle in the spices and mix. Place on parchment lined baking sheet. Bake at 400 degrees F (205 C) for 20 to 25 mins.

2. 2

   Blend the korma sauce ingredients with 1/2 cup water until coarsely blended.

3. 3

   Add oil to the Instant Pot on saute. When hot, add the korma sauce. Cook for 2 minutes, to bring to a boil and simmer for another few seconds. This allows the pungency of the onion to cook out. Use 1/2 cup water to rinse out the blender and add to the pot. Mix well so there isn't anything stuck to the bottom. Close the lid

4. 4

   Pressure cook at high pressure for 11 mins. Let the pressure release naturally.

5. 5

   Open the lid and mix. At this point you can store this sauce. (Simmer with tempeh, seitan, vegan meat/chickin subs, some non dairy milk and salt depending on the addition used.)

6. 6

   Add the baked tofu and sweet potato. Add the other quick cooking veggies (or a cup of cooked chickpeas), 1/4 cup or more non dairy milk(for saucier) and 1/4 tsp salt. Mix and cook on saute for 2-3 minutes to bring to a good boil and cook for another minute. Mix frequently to avoid sticking. Taste and adjust salt. Add a 1/4 tsp or more sugar/ sweetener if needed.

7. 7

   Cancel and let the mixture sit in the pot for 5 mins so the veggies cook through and the flavors develop. Add 1-2 tbsp roasted cashews or other nuts/seeds and 1-2 tbsp of dried fruit such as raisins or finely chopped dates and mix in (optional).

8. 8

   Garnish with cilantro and pepper flakes and serve over rice or Naan.Refrigerate(just the sauce or veggie korma) for upto 4 days. Freeze for upto a month.