I have been experimenting a lot with vegan recipes lately and this Instant pot vegan vegetable korma has been a recent success at home. I cannot remember the last time I made ghee at home or bought different cheese to go with pastas. Now one thing you should know is that I love ghee. Just love them!! A dollop of ghee on hot plain rice with some spicy roasted potato kari! Yumm.. I have ghee with everything. So I am not sure how long I can go without it, but its been almost 3 to 4 months since we had ghee at home. So it’s definitely a progress on self restraint from my part for my little one. The little one at home wants to eat whatever we eat and there’s no fooling her. She demands eating right from our plate. So we have had to become vegan ourselves. (She is allergic to dairy). Except for the occasional thacchi mammu/ curd rice, we are strictly on a vegan diet and surprisingly Indian cuisine is so versatile that I hardly miss dairy. I replace ghee with sesame oil/ olive oil or coconut oil. Skip curd in gravies that need curd or use other souring agents like lemon juice/ amchur powder or tamarind juice. Thats why this vegetable korma was easy veganise and they taste just as good as the original version.
I have even made few Indian sweets without ghee successfully. Its been an interesting journey so far and though it seemed daunting in the beginning, I am getting used to it. I would like to post more vegan recipes in the future to help out people like me. If you notice I have been posting a lot of vegan recipes lately although I forget to mention it.
Now kormas are rich delicious gravies, that use ghee, cream, or curd in it for the richness. This recipe is equally rich and delicious, without all the dairy. I have replaced cashew with badam/almonds. You could easily swap the almonds with cashews for a much more creamier gravy and Instant pot makes cooking a breeze. This recipe is toddler approved. Yes, my little one loved it.
Serve it with phulkas/ chapatis for a lip smacking meal.
And yaaay this is my 100th post on the blog 🙂
A delicious vegan curry with vegetables and fragrant spices
Close the Ip lid and cook in manual mode high pressure for 4 minutes and natural release for 6 minutes.
Tried this recipe?? Give it a rating by clicking on the stars in the recipe card 🙂 Would mean a lot to me to know how you liked the recipe. If you do try the recipe, share a picture of it on facebook, instagram and tag #cookingwithpree
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Korma is my favourite and you have made it even more so with this vegan version!
Thanks Aruna! Its my favorite too and I've been doing a lot of vegan recipes lately for my daughter 😊
Looks yum! And congratulations on 100th post! 🙂
Thank you 😊
Yum, looks so delish!
Thank you 😊