Instant Pot Chickpea Cauliflower Korma

Name: Instant Pot Chickpea Cauliflower Korma
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Ingredients: 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.)

An Insta-friendly riff on the Chickpea Cauliflower Korma recipe in Jennifer Iserloh's The Healing Slow Cooker - chickpeas, cauliflower, combined with a not-shy simmer sauce.

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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. An Instant Pot korma. 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.

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.

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Instant Pot Chickpea Cauliflower Korma

4.38 from 35 votes

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

Ingredients

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.)

Instructions

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.

Notes

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

Serves

Prep Time

10 mins

Cook Time

4 mins

Total Time

14 mins

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nutrition info nutrition info

December 2, 2018

If you make this recipe, I'd love to see it - tag it #101cookbooks on Instagram!

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4.38 from 35 votes (30 ratings without comment)

Comments

I am SO LATE to the instapot situation. This will be my first recipe attempt. Silly question probably:
If using dry beans, should I soak and/or instapot pressure cook them (like I would in a slow cooker) and THEN add them to this recipe? Like…. fresh?

Thank you for all the links — I am a little nervous about this new gadget!

Hi SB – for this recipe, yes, you want the chickpeas to be pre-cooked (or from a can)….

Heidi Swanson

This was delicious! Perfect for a sick day.
So flavorful and light. We make something called rasam on such days, this is a great substitute.
Thanks!

Vegfoodtrials

I made the Indian simmer sauce (stovetop), letting it simmer for 30 minutes and then sit with heat off for an hour or so. Then, I made the cauliflower korma right in that pot using all the simmer sauce. I didn’t add any additional onions or tomatoes because I prefer it less liquidy, but my husband likes more of the sauce so next time I’ll add the can of tomatoes. Used frozen cauliflower florets from Trader Joes, and also added in 3/4 cup of frozen peas.

Sabrina

It looks very delicious. Which dessert would you recommend after that?

Humus Tarifi

Really depends on what you like, and what time of year it is!

Heidi Swanson

Added tofu and raisins. Absolutely delicious.

rey

Hello! I am new to instant pot and this was the second of your recipes I’ve tried. Loved the stroganoff! I also loved this but I had some issues while cooking. My IP never reached pressure and overheated before it started counting down from 4 minutes. Luckily when I opened everything seemed cooked, but I’m not sure how that happened. I did not make the simmer sauce… I bought some curry sauce at the store. Any ideas?

Jenny

Hi Jenny! Hmm – maybe the store-bought simmer sauce was a bit dryer. If you do it the same way in the future, add a bit of water to the sauce which should help.

Heidi Swanson

What brand is the lovely bowl in the photo? Looking forward to trying out the recipe!

Elizabeth

It’s from a vintage shop. if you poke around a bit you’ll be able to find something similar :)…

Heidi Swanson

Show all 19 Comments +

Hi! I’d like to make this in a slow cooker, do you think that’s possible?

BCP

Truly fantastic and oh so fast! I added 1 finely diced jalapeno, seeds and all, because I love extra heat and it came out wonderfully. Looking forward to adding this to my dinner rotation!

Lindsey

This recipe has found it’s way into our regular rotation! There is always indian simmer sauce on hand in my freezer now. I also lightly roast my cauliflower and add it in later during the cooking. No instant pot but find stove stop works just fine. My house smells delicious right now as I whip up a batch for dinner!

HS: Love hearing this Meesh!

Meesh

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~

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

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

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

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