Pressure Cooker Vegetable Korma – Healthy Instant Pot Freezer Meals
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Pressure Cooker Vegetable Korma

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.
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Keyword: Pressure Cooker Vegetable Korma
Servings: 12
Calories: 171kcal
Author: RecipeThis.com

Ingredients

Recipe Ingredients:

  • 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

Korma Marinade:

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 171kcal | Carbohydrates: 41g | Protein: 5g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 290mg | Potassium: 1533mg | Fiber: 8g | Sugar: 13g | Vitamin A: 35245IU | Vitamin C: 139.5mg | Calcium: 183mg | Iron: 4.7mg