Instant Pot Chickpea Cauliflower Korma

You can 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.)

Robert Brown