Instant Pot Chickpea Curry with Cashews
This creamy vegan curry recipe comes together in a snap!
Servings: 5
Calories: 465kcal
Equipment
- pressure cooker
- blender
Ingredients
- 2 tbsp olive oil
- 1 medium sweet onion diced
- 1 tbsp minced garlic
- 1 tbsp curry powder
- 1 tsp ground ginger
- 1/4 tsp cayenne pepper
- 3/4 cup cashews raw, unsalted
- 1 can coconut milk divided
- 2 cans chickpeas drained and rinsed
- 2 cups spinach roughly chopped
- 1 cup Forager cashew yogurt plain, unsweetened
- 1 tsp salt
Instructions
- Turn Instant Pot on sauté mode (medium heat). Add olive oil, onions, and garlic and sauté for 2 minutes. Add curry powder, ginger, and cayenne and continue sautéing for 1 minute, stirring and scraping continuously.
- Turn off Instant Pot. Add cashews and 1/2 of the coconut milk. Stir and cook for 1 minute. Using a ladle, add about half of the contents of the Instant Pot into a blender and blend until smooth. Return blended mixture to the Instant Pot.
- Add remaining coconut milk and water as needed to reach your desired consistency. (This may not be needed if you prefer a thicker curry.)
- Add chickpeas. Place the lid on the Instant Pot, seal it, and set to Manual mode, high pressure for 5 minutes. Quick release when the cycle is complete.
- Stir the mixture and scape any browned bits from the bottom. Add spinach and yogurt. Stir until spinach is wilted and yogurt is thoroughly incorporated. Taste and add salt as needed.
- Serve over basmati rice or with naan bread. Top with a lime wedge and a sprinkle of fresh cilantro.
Notes
Nutrition facts shown are for the curry only, not with naan or rice.
Nutrition
Calories: 465kcal | Carbohydrates: 40g | Protein: 14g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 507mg | Potassium: 466mg | Fiber: 12g | Sugar: 5g | Vitamin A: 2850IU | Vitamin C: 4.2mg | Calcium: 221mg | Iron: 2.7mg