Name: Creamy Vegan Korma with Tofu and Sweet Potato
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 7 oz tofu, cubed, or use other veggies such as cauliflower (1.5 to 2 cups); 8 oz Sweet potatoes, cubed; ½ tsp garam masala; ½ tsp garlic powder; ½ tsp salt; 2 tsp oil, divided; 3 green Cardamom Pods; 4–5 cloves cloves; 1 Bay leaf; 1 tsp poppy seeds; 1 tsp coriander powder; ½–1 tsp garam masala; ⅓ tsp ground cinnamon; ½ tsp salt; ⅓ tsp cayenne; 1 medium or small onion; 1 ginger; 6 cloves cloves of garlic; ¼ cup cashews, use pumpkin seeds for nut-free, other nuts for cashew-free; ¼–⅓ cup non dairy yogurt; 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

Creamy Vegan Korma with Tofu and Sweet Potato

A flavorful and creamy vegan korma made with tofu, sweet potatoes, and a rich cashew-based sauce, all cooked conveniently in an Instant Pot. This recipe is adaptable for various dietary needs.

Prep10 min

Cook30 min

Total40 min

DifficultyEasy

Servings4

This Instant Pot Vegan Korma offers a delightful blend of spices and creamy textures, perfect for a satisfying plant-based meal. It features tender tofu and sweet potatoes simmered in a rich, aromatic sauce, making it a comforting dish for any occasion.

The recipe is designed for ease, utilizing the pressure cooking function of the Instant Pot to develop deep flavors quickly. It's also adaptable, allowing you to swap in your favorite vegetables or legumes, and offers options for nut-free and soy-free variations.

Method

Toss tofu, sweet potatoes in 1 tsp oil. Sprinkle in the spices and mix. Place on parchment lined baking sheet. Bake at 400°F (400°F) for 20 to 25 mins.
Blend the korma sauce ingredients with 1/2 cup water until coarsely blended.
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
Pressure cook at high pressure for 11 mins. Let the pressure release naturally.
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.)
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.
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).
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.

💡 Tips

For a nut-free version, substitute the cashews in the sauce with an equal amount of raw pumpkin seeds (pepitas) and use sunflower seeds or omit the optional topping.
If you don't have an Instant Pot, you can make the sauce in a saucepan on the stovetop, then simmer the vegetables and tofu in it until tender.
Adjust the spice level by increasing or decreasing the cayenne pepper to your preference.

Inspired by a recipe from Vegan Richa

Creamy Vegan Korma with Tofu and Sweet Potato

Ingredients

Method

💡 Tips

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