Instant pot cauliflower korma
My instant pot cauliflower korma recipe is a delicious, creamy and easy vegetarian option. Restaurant quality and fully kid approved!
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Servings: 6
Calories: 362kcal
Ingredients
- 3 tbsp Ghee Vegetable oil would also be OK.
- 2 Medium Onions (roughly chopped)
- 6 Cloves Garlic (roughly chopped)
- 6 Whole Cloves
- 6 Whole Cardomam pods
- 1 tbsp Ginger (about a thumb-sized piece - roughly chopped)
- 1 Bunch Coriander (cilantro) stalks (roughly chopped)
- ½ tsp Allspice
- 2 tsp Chili powder I used mild.
- 2 tsp Ground coriander
- 2 tsp Ground cumin
- 1 tsp Turmeric
- 1 Whole Cauliflower (cut into florets)
- Season to taste
- 250 ml Vegetable stock
- 3 tbsp Tomato puree
- 100 g Ground almonds
- 200 ml Double cream
- 50 g Flaked almonds (toasted)
- 1 Bunch Coriander to garnish (cilantro)
Instructions
- Set the instant pot to saute and add the ghee.
- When the ghee is hot add the onion and fry until softened (around 10 minutes).
- Add the garlic, cloves, cardamom, ginger and coriander stalks. Fry for another minute.
- Now add all the other spices followed by the cauliflower. Season to taste.
- Add the stock and stir everything together. Now add the tomato puree, but DO NOT STIR.
- Put the lid on the instant pot. Set on low pressure for 1 minute.
- Do a quick release and when the pin drops, remove the lid.
- Set the pot to saute and add the ground almonds and cream. Bring to the boil and then serve with a garnish of toasted flaked almonds and coriander.
Video
Notes
Nutrition
Calories: 362kcal | Carbohydrates: 15g | Protein: 7g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 201mg | Potassium: 269mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1009IU | Vitamin C: 6mg | Calcium: 121mg | Iron: 2mg