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
- 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.
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