WebCut the tofu into cubes or tear apart with your hands and add. Cook for a couple of minutes. Add all the spices and salt and cook for 30 seconds until fragrant. Add …
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Easy & Creamy Vegetable Korma made in the Instant Pot. This restaurant style creamy vegetable korma curry is a perfect blend of vegetables with a creamy coconut based sauce. A vegan & gluten free curry that pairs perfectly with naan or rice. I was never a fan of korma curry, until I made this creamy coconut based vegetable korma curry.
This vegetable korma can be easily made on the stovetop too. Follow the same steps as for the instant pot recipe, but cook in a large wok (or kadhai) on the stovetop on medium-high flame. After the step to add all the vegetables in the pot, cover with a lid and cook the vegetables for 6-10 minutes until they are tender.
Set the Instant Pot to Saute mode and heat oil. Add cloves, cardamom, bay leaf, and cinnamon stick. Saute for a minute or until aromatic. Add onions, turmeric and cook for 2-3 minutes. Place a nonlocking glass lid to speed up the process (photos 3 - 4). Add tomatoes and the spice paste.
A delicious blend of vegetables and spices in a creamy and rich korma sauce. Gluten-Free. Add the cashews and coconut milk to a blender and blend until very smooth. Set aside.