Instant Pot Chickpea Curry with Cashews Recipe

Ingredients

• 2 tbsp olive oil
• 1 medium sweet onion diced
• 1 tbsp minced garlic
• 1 tbsp curry powder
• 1 tsp ginger powder
• 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 Unsweetened Plain Cashewmilk Yogurt
• 1 tsp salt

Prep

• 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 2 minutes, stirring and scraping continuously.
• Add cashews and 1/2 of the coconut milk. Stir and cook for 1 minute. Turn off Instant Pot. Using gloves, carefully pour 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.
• Add spinach and cashewmilk yogurt. Stir until spinach is wilted and the 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.