A creamy, hearty, and rich chickpea curry all made in an instant pot. Perfect for weeknight dinners and family-friendly.
Press saute button on instant pot and allow it to preheat. Once hot, add 2 tbsp of oil and allow it to heat up until shimmering. Add onion, garlic, ginger, and a pinch of salt. Saute for 2-3 min. until fragrant and translucent.
In a small bowl, whisk together curry paste, almond butter, and tamari until creamy. Stir into the onion mixture. Add in chickpeas, coconut milk, water, and vegetable broth. Stir until combined. Seal lid, and cook for 5 minutes on high pressure.
Open vent and allow it to de-pressurize. Once done, season with salt to your taste and stir in lemon juice. Serve over basmati rice and top with crushed roasted cashews, fresh cilantro, and a dash of red pepper flakes.
*Quality coconut milk is key. It will yield a much creamier texture and richer taste. My absolute, all-time favorite brand is Aroy-D. You can purchase it on amazon or at your local asian supermarket. Native Forest is also a great option if you can't locate that one.