Instant Pot Chickpea Curry with Cashews

🧂 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

• 1 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.
• 2 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.
• 3 Add remaining coconut milk and water as needed to reach your desired
  consistency. (This may not be needed if you prefer a thicker curry.)
• 4 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.
• 5 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.
• 6 Serve over basmati rice or with naan bread. Top with a lime wedge and a sprinkle
  of fresh cilantro.

Nutrition Info