Pressure Cooker Vegetable Korma. A delicious creamy authentic Indian curry loved around the world by many. In our pressure cooker vegetable korma version we have transformed the vegetable korma into a healthy Instant Pot Freezer Meal with 12 freezer meal portions.
One thing that makes my pressure cooker vegetable korma so different from other versions, is the fact that it is nut free. Now before we dive into the recipe let me explain to you my reasoning for making a pressure cooker chicken korma that it nut free:
My order at the Indian restaurant always sounded like this:
Please can I have an onion bhaji for starter, then for main please can I have a naan bread and a chicken korma. But I am allergic to nuts so please can I have my korma nut free?
The chicken korma might have been changed to a butter chicken or a vegetable korma, but apart from that it was always identical for more than 20 years.
I hated most nuts and still do. But a mild allergy also made me come out in a rash and give me a temperature. The exact same problem my eldest and youngest sons have. Kyle when he was little would be off school for 3 days from a freak temperature brought on by nut traces in a chocolate bar. Birthday party cakes have always been a nightmare because in Portugal the shop bought cakes are always made with praline.
The smell of peanuts drives me mad. I find the smell so repulsive and if I read a recipe that includes peanut, I will often leave the site, because it has put me right off. Even though, I could easily adapt it to make it nut free.
Almond essence though, is something I love. I love the smell and I love the taste and want to binge on marzipan every Christmas. It still gives me a bad rash, but sometimes I just can’t say no.
When I started recipethis.com I decided to keep it nut free. After all, I am sure there are more people out there like me. That either don’t like them or are repulsed by them.
So that is the reason why in my version of pressure cooker vegetable korma it is free of nuts.
Pressure Cooker Vegetable Korma
When I decided to make a healthy freezer meal version of pressure cooker vegetable korma, what was most important to me was the creamy texture. When I have a vegetable korma, I am always blown over by how creamy and amazing it is. The cream hits you first like a brick and you want to eat more and more of your vegetable korma.
To solve this problem and to make a super creamy pressure cooker vegetable korma we have replaced the large amount of cream with squash. The likes of butternut squash and pumpkin make an amazing sauce. You can also use sweet potatoes or carrots if they are more your thing.
You cook the vegetables for your pressure cooker vegetable korma sauce in the bottom of the Instant Pot inner pot. It allows everything to come together efficiently to make your korma and really does give you a quick authentic vegetable korma in just a few short minutes.
After cooking my pressure cooker vegetable korma, I blended ½ the korma sauce with my hand blender. Then the rest of the vegetables remained intact to provide that yummy vegetable korma texture. Or if you prefer, we also have a slow cooker vegetable korma on our blog too.
Helpful Tools For Making Pressure Cooker Vegetable Korma
The Instant Pot Pressure Cooker – We specifically used our Instant Pot 8 litre pressure cooker to make our vegetable korma. Size matters and you can make a lot of pressure cooker vegetable korma with the 8 rather than using the 6. In the Milner house we have both the 8 litre and the 6 litre. The 6 litre gets used daily and the 8 litre for meal prep or large meats.
Hand Blender – For making that amazing vegetable korma sauce you need a hand blender. I love a hand blender because it blends so fast without much washing up. A rinse and my hand blender is clean again.
Glass Bottom – We love using glass bottom and plastic top freezer containers. You freeze them with the plastic lid on and then take it off to cook pot in pot in the Instant Pot. Or you can reheat the classic way in the oven.
If you click on the banner below you can access all our recommended Instant Pot accessories that you should invest in for your pressure cooker. Many of them suit any brand of pressure cooker:
Get Our Instant Pot Curry Freezer Meals PackThis Pressure Cooker Vegetable Korma is featured in The Fat Free Curry Cookbook & Healthy Freezer Meals. Which is a collection of favourite Indian curries and side dishes. It also includes information of how to bulk cook healthy curries for the freezer. In fact, we made more than 50 curry freezer meals in JUST 1 hour!If you love a delicious pressure cooker curry and love eating healthy, then this is for you!Click on the banner below for full details as well as which other curries have been transformed into Instant Pot Pressure Cooker Freezer Meals.
Pressure Cooker Vegetable Korma
- 2.5 Butternut Squash peeled and diced
- 2.5 Orange Peppers diced
- 2.5 Yellow Peppers diced
- 1250 g Pumpkin peeled and diced
- 10 Medium Carrots peeled and diced
- 5 Cans Tinned Tomatoes
- 2.5 Cans Chickpeas
- Garden Peas optional
- In a bowl mix together all your marinade ingredients and put to one side.
- Add the prepped 2.5 butternut squash, 2.5 orange peppers and the 2.5 yellow peppers to the Instant Pot. Also add the 1250g of pumpkin along with the 10 carrots.
- Throw in half the marinade ingredients along with 2.5 cans of tinned tomatoes.
- Cook on high pressure for 7 minutes and use manual pressure release.
- Remove ½ the vegetables and put to one side.
- Add in the extra 2.5 cans of tinned tomatoes, the rest of the marinade and blend until smooth.
- Stir in the drained 2.5 cans of chickpeas along with the garden peas and your reserved vegetables.
- Load into freezer containers and wait for it to cool.
I often use chickpeas as a cheap food filler for my vegetable korma. Instead of chickpeas you could also use garden peas, tofu or mushrooms. They all work well with a vegetable korma.
The cans of chickpeas and tinned tomatoes are all 450g in size. Imagine it as a small can if you want to avoid measuring them out. I love the contrast of flavour in my vegetable korma and that is because of the mix of peppers.
However if you can’t get yellow or orange peppers, then swap it for red and green instead. To reheat from frozen, place the freezer container on top of the steamer shelf in your Instant Pot. Add a cup of water to the bottom. Cook for 15 minutes on manual and serve while piping hot.
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