• 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


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.

This recipe was prepared by Chelsea Jackle, a Registered Dietitian Nutritionist who is passionate about showing busy people how to prep low-stress healthy meals. On her blog, Chelsea loves to dish about nutrition in a way that makes sense.

Peanut-Free Instant Pot Chickpea Curry with Cashews


Send me fresh recipes

  • This field is for validation purposes and should be left unchanged.

Forager Project recipe we recommend

Vegan Raspberry Breakfast Tarts

These homemade breakfast tarts are a fun way to celebrate the morning. Your kids (or the kid in you) will...
Read More

Vegan Double Chocolate Mini Muffins

Tiny delights that are easy to take on the go and just the right size for your little (or big)...
Read More

Vegan Raspberry Sweet Rolls

Take everything you love about your favorite traditional cinnamon rolls, add a splash of raspberries, and your morning will be...
Read More

Vegan Tahini Yogurt Pasta Salad

This tangy & delicious dairy-free & oil-free pasta salad is filled with fresh veggies, chickpeas, & a creamy tahini yogurt...
Read More

Blueberry Pie Yogurt Parfait Recipe

These decadent 7-ingredient Blueberry Parfaits are vegan & can be made in 20 minutes! With layers of homemade blueberry pie...
Read More

Vegan Cobb Salad with Yogurt Ranch Dressing

This vegan cobb salad is crunchy, filling, and easy to make! Fresh veggies like romaine lettuce, corn, tomatoes, red onion,...
Read More

Banana Bread Overnight Oats

These 7-ingredient Banana Bread Overnight Oats are the perfect vegan & gluten-free breakfast recipe filled with probiotics thanks to our...
Read More

Vegan Summer Pizza with Pesto Yogurt Sauce

Great for warm summer evenings, the bright and herby pesto sauce complements the caramelized flavor of the veggies on this...
Read More

Creamy Vegan Dill Aioli

A tasty way to add some spring to your summer, this super simple vegan dill aioli is light, creamy, and...
Read More

Vegan Nachos with Jackfruit

Loaded with a spicy jackfruit and topped with a creamy queso, red onions, jalapeños, avocado, tomatoes, and fresh lettuce, these...
Read More

You wouldn't know this wasn't dairy!

Michele L. Seattle, WA

It is fantastic using it in recipes!

Judy H. Marblehead, MA

Truly exceptional.


Find Forager Project near