Instant Pot Chickpea & Cashew 'Chicken'-Style Curry (Vegetarian, 18-Minute Recipe)
This quick Instant Pot curry uses meaty soy-based vegetarian chicken, protein-rich chickpeas, and creamy cashews simmered in aromatic coconut-tomato sauce for a satisfying, meatless main. Perfect for busy weeknights and packed with flavor and nutrition.
- 2 cups vegetarian chicken-style strips (soy-based or mycoprotein)
- 1 cup cooked chickpeas (drained and rinsed)
- 0.5 cup raw cashews
- 1 cup coconut milk (full-fat)
- 0.75 cup crushed tomatoes
- 0.5 cup yellow onion, finely chopped
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 tsp garam masala
- 0.5 tsp ground cumin
- 0.5 tsp turmeric
- 0.75 tsp sea salt
- 2 cups baby spinach
- 2 tbsp fresh cilantro, chopped
- 1 tbsp olive oil
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Instructions
Set Instant Pot to sauté mode. Add olive oil and onion; cook for 2 minutes until softened. Stir in garlic and ginger, sauté 1 minute.
⏱️ 3 minutesAdd vegetarian chicken strips, chickpeas, cashews, garam masala, cumin, turmeric, and salt. Stir to coat.
⏱️ 1 minutePour in coconut milk and crushed tomatoes. Stir well. Seal Instant Pot lid and set to high pressure for 4 minutes.
⏱️ 4 minutes 🌡️ High PressureQuick-release pressure. Open lid, stir in baby spinach, and let sit for 2 minutes until wilted.
⏱️ 2 minutesServe hot, garnished with fresh cilantro.
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Nutrition Information
Per serving. Values are approximate and may vary.
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