Vegetable Korma

Outstanding recipe. The spice combination is so delicious, and I love the cashew cream! It will be a regular on the meal rotation at my house.

I love this recipe! I do want to add more vegan protein to it. What and how do you suggest I accomplish this?

This was very flavorful, quick and easy to make, and much healthier than restaurant Indian bc you can control the oil. My only question/comment is how to make the sauce thicker and creamier? It came out pretty watery (I used an instant pot), so I used a slotted spoon to drain the veggies, whereas I would've preferred having a nice thick sauce to pour over steamed rice and to sop up with naan. Thank you.

Really good! Used the stovetop as I don’t have an instant pot. And it took so long for the veggies to soften, far from 6-12 minutes. Maybe I added more veggies than the recipes suggested, as I find it challenging to measure cauliflower florets with a cup :)

Very good - just need a longer cooking time, or need to put less veggies in it.

This vegetable Korma is delicious! I followed the recipe to the "T" (stove top directions) I will defiantly be making it again. Yumm

very good flavor. i subbed parnips for potatoes and didn't have the green beans or peas. used 1/2 cup broth (in lieu of water), sauteed in ghee since we aren't vegan, and a full can of coconut milk that i added it along with everything else to the instant pot. i didn't believe the 1 min cooking time so did it for 3 and it was too much, still delicious, but the cauliflower was softer than i wanted. like others i had a challenging time getting the cashews into a paste and i even used my no fail trick to soak them in hot water for 15 min first... i have a vitamix and still ended up with a chucky cashew milk, not a paste. either way still a 5 star easy, yummy meal.

Questions:
1. i'm wondering why the cashew paste and coconut milk are left out of the pressure cooking and added after? i had great results with adding the coconut milk. is there a reason to not add the cashew paste/chunky sauce?
2. i gently smashed my cardamom but left them in the pod before sauteeing in oil... i found them to be tough and not at all infused into the korma... generally i would remove from the pod and smash in a mortar and pestle... why keep them whole w/ such a short cooking time?

Thank you for sharing this recipe!! I just got the instant pot and this is the first recipe (after plain rice) that I’ve made and it turned out so yummy!!! I followed it exactly and served it over jasmine rice w baked sea bass. My only questions is— how do we make the korma/curry thick and creamy like from the Indian restaurants???? Many thanks for any guidance 🙏❤️

I tried this tonight and it was delicious, next time I will add some sweet potatoes too and as someone else commented I will replace the cashew past for almond butter but really enjoyed it.
Thank you