Morning made better


  • 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.
Peanut-Free Instant Pot Chickpea Curry with Cashews