Instant Pot Chickpea Cauliflower Korma

Instant Pot Chickpea Cauliflower Korma

Today's recipe is a fantastic mash-up of sorts. It's an Insta-friendly riff on the Chickpea Cauliflower Korma recipe in Jennifer Iserloh's The Healing Slow Cooker. I paired it with the high-impact Indian-spiced Simmer Sauce from Coco Morante's The Essential Instant Pot Cookbook. If you have a simmer sauce on hand, whether it's this aforementioned one, or a store-bought version you love, this couldn't come together more quickly. It's the perfect vehicle to get all sorts of goodness into your body in one, delicious sitting.

Instant Pot Chickpea Cauliflower Korma

I love this recipe because it's absolutely packed with power ingredients, including a nice range of fragrant spices. I like to think I get a lot of spice in my diet, but I think the real key is integrating spice blends into lots of meals. Not just a few times a week, but daily. For example, the simmer sauce has coriander, cayenne, cumin, turmeric, paprika, and whatever spices are in your garam masala blend. It's how you shift from single notes to a chord.

Instant Pot Chickpea Cauliflower Korma

No problem if you don't have an Instant Pot, a stovetop version is a breeze as well, and I'll include guidelines for that down below! Also, for reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1

Instant Pot Chickpea Cauliflower Korma

Side note - Another way to get a medley of spices and power-ingredients into your meals are pastes. That's part of the reason I love strong curry pastes like this one, or a boosted miso paste like this one.

Lastly, if you have an Instant Pot, be sure to poke around this new section with all the instant pot recipes in one place.

Instant Pot Chickpea Cauliflower Korma

You can certainly use chickpeas cooked from dried, use about 2 cups. To keep it vegan,
use your favorite non-dairy yogurt for topping.

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

for serving (any/all of the following): lemon olive oil, a squeeze of lemon, salted-smashed garlic yogurt, lemon zest, fresh herbs (cilantro, dill, etc.)

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.

Serves 6.

To make on a conventional stovetop, bring the sauce to a simmer, stir in all the other ingredients (except cilantro), cover, and cook until the cauliflower is tender - 5-7 minutes or so. Proceed with the recipe as written.

Adapted from Jennifer Iserloh's The Healing Slow Cooker.

For reference, this is the Instant Pot I used for this recipe: Instant Pot DUO Plus 6 Qt 9-in-1

Prep time: 10 min - Cook time: 4 min

Welcome!

I send an email roughly once a week, sharing new recipes and cooking inspiration. - xo heidi
Heidi Swanson

Comments

Heidi, I made this for lunch today and it's fantastic! I had a jar of Trader Joe's masala simmer sauce and used that, but I'll try your IP simmer sauce the next time. I did not have enough cauliflower, so I added a red pepper. Thank you for a great recipe!

HS: Thanks for the note Connie! Nice adaptation :)

Connie

My cauliflower came out a bit too soft. Next time I will not cut the florets so small. Or maybe just cook 3 minutes. I added some toasted cashews and that helped restore some texture. I made the simmer sauce too and it really is delicious. I appreciated being able to get the level of cayenne that I prefer. For this recipe I also added a third of a cup of coconut milk. Really yummy and I am glad to have leftovers.

HS: Thanks Lesley - and yes, make a note on the recipe re: size...the IP seems much less forgiving re: texture versus stovetop. xx!

Lesley

My Instant Pot arrived; I made the simmer sauce then this wonderful korma! Delicious! I kept the pieces of cauliflower a bit bigger than I would when roasting, and they were perfectly al dente when done. Definitely needed to add some salt to the simmer sauce before adding to the pot. I didn't have yogurt, but I topped with a few spoonfuls of coconut milk and some lemon zest. This was a beautiful, flavorful dish. Made about 5 servings for me. Will be watching what you come up with next, Heidi! Happy New Year!

HS: xo Jen! So glad you enjoyed it.

Jen

I made this & your simmer sauce. Delicious! Really flavorful and perfect for the "Bomb Cyclone" weather in NY. I'm commenting to share that I just had this korma for breakfast, as a kind of Shakshuka situation. I just put the Instant Pot on saute for a couple of minutes, then cancel, then made indentations with the back of a spoon, cracked eggs into the divots and cooked it on low pressure for a minute. Quick release. Served with a dollop of garlic chive labne. So good.

HS: Brilliant!

amanda

Made this last night with the simmer sauce I made last week and froze. The flavours delicious but like Lesley I might have cut my florets too small and will adjust cook time as well. I used a squeeze of lemon for that flavour punch. Adding a sprinkle of some dried crispy fried onions really added to the texture of the dish and a slight SWEET surprise ....Lovely surprise!!! Once again a winner Heidi !!! :)

HS: Thanks LannY!

LannY~

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