Creamy Chickpea Curry (1 Pot, Coconut Free)

coconut milk

🥗Healthier: cashew cream

💰Cheaper: almond milk

Cashew cream adds richness while being lower in calories.

curry powder

🥗Healthier: homemade spice blend

💰Cheaper: generic curry powder

Homemade blends can be tailored for flavor and cost.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier but can be pricier.

spinach

🥗Healthier: kale

💰Cheaper: frozen spinach

Kale offers more nutrients, while frozen spinach is budget-friendly.

Start soaking cashews while gathering ingredients.

Dice the onion.

Drain soaked cashews and add to a blender with water; blend until smooth and creamy.

Let the cashew mixture sit for a few minutes, then blend again for a smoother consistency.

Hit the sauté button on the Instant Pot and add vegetable oil.

Once the oil is hot, add diced onion and salt; cook until onions start to turn brown on the edges.

Add whole spices and mix; continue cooking until fragrant.

Hit cancel on the Instant Pot and add all remaining curry ingredients except for the cashew cream and garnishes; mix everything together.

Lock the lid on the Instant Pot and cook at pressure for 5 minutes with a 10-minute natural release.

After 10 minutes, manually release the remaining pressure and open the lid.

Stir in the cashew cream.

Serve garnished with lime juice and cilantro; optional green onions can also be added.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary