Instant Pot Chickpea Cauliflower Korma

Ingredients

• 2 cups Indian-spiced simmer sauce, or favorite korma curry sauce
• 1 large head of cauliflower, 2 lb., cut into florets
• 1 14- ounce can chickpeas, drained and rinsed
• 1 14- ounce can of diced tomatoes, fire-roasted, optional
• 1 small onion, diced
• 4 garlic cloves, minced
• One 1-inch piece of ginger, peeled and grated
• 1 cup chopped cilantro
• Lemon olive oil, a squeeze of lemon, salted-smashed garlic yogurt, lemon zest, fresh herbs

Directions

1. Spread the sauce in a smooth layer across the base of the Instant Pot. Pile in the cauliflower, chickpeas, tomatoes, onion, garlic, and ginger, then stir everything just enough to combine. Close the pot, lock the lid in place, and turn the pressure valve to SEALING. Select MANUAL and cook on high pressure for 4 minutes.
2. Once the cooking time has finished, use QUICK RELEASE carefully. Lightly jostle or tap the cooker, then open the lid cautiously, angled away from you. Fold in half of the cilantro, saving the remaining cilantro for serving. Spoon the korma into deep bowls and finish with any toppings you like.