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Instant Pot Chickpea Cauliflower Korma

Instant Pot Chickpea Cauliflower Korma
  • Category

    Main Course

  • Cusine

    Indian Instant Pot Vegetarian


2 cups Indian-spiced simmer sauce

1 large head of cauliflower

1 14- ounce can chickpeas

1 14- ounce can of diced tomatoes

1 small onion

4 garlic cloves

One 1-inch piece of ginger

1 cup chopped cilantro

lemon olive oil, a squeeze of lemon, salted-smashed garlic yogurt, lemon zest, fresh herbs


Pour the sauce into the bottom of the Instant Pot in an even layer. Add the cauliflower, chickpeas, tomatoes, onion, garlic, and ginger. Give it all a little bit of a stir, and close the pot. Secure the lid, set the pressure release valve to SEALING. Press MANUAL for 4 minutes at high pressure. When cooking is complete, carefully QUICK RELEASE. Gently shake or tap the pressure cooker, and then carefully open away from you. Stir in half of the cilantro, and reserve the rest for serving. Scoop the korma into deep bowls and add as many toppings as you like.