This creamy Instant Pot Tahini Cashew Curry is a quick and easy dinner with bold flavor!
Curry in a hurry—because who has time to slow-simmer dinner on a Tuesday night? I don’t. But this tahini cashew curry comes together in the Instant Pot in just a few simple steps. In just 20 minutes, you’ll have a dish that tastes like it’s been stewing on the stovetop for hours. Believe me, it’s going to become a staple recipe you’ll crave on repeat.
One of my absolute favorite ingredients here is the tahini. I know I sound obsessed (and okay, maybe I am), but this rich, nutty, ultra-silky magic ingredient just makes everything taste so much more amazing—yep, even curry. It transforms the cashew milk base into a lush, velvety sauce that gets infused with bold spices like ginger, turmeric, and curry paste. Spoon this over rice, garnish with some fresh cilantro and toasted cashews, and your taste buds won’t know what hit them.
This curry is basically the love child of a Thai peanut butter chicken curry and my tahini obsession. It’s also hearty, filling, and fancy enough to impress without any fuss. Are you hungry yet?
Is This Instant Pot Tahini Cashew Curry Healthy?
This tahini cashew curry strikes a fantastic balance between flavor and nutrition. Cashew milk contains some healthy fats and protein, and many store-bought brands are also fortified with calcium and vitamin D. The tahini, which is made from ground sesame seeds, is a good source of fiber, copper, and zinc, while the turmeric and ginger offer their own anti-inflammatory superpowers. Of course, there are the fresh veggies, too: Cauliflower is loaded with vitamin C and fiber, red bell peppers are rich in antioxidants like beta-carotene, and onions are low in calories but high in beneficial plant compounds. Even the toasted cashews on top add a little crunch and nice dose of healthy fats.
Why You’ll Love This Recipe
If you’re following a specific diet or trying to keep things light, it can be hard to find recipes that hit both the spot and your dietary needs. Curry dishes can be quite rich and are often served with a traditional grain like rice. But you can always modify!
This recipe is proof. You don’t need to compromise on flavor if you’re sticking within certain dietary parameters. This curry is naturally vegan and gluten-free, and it easily becomes Paleo, low-carb, and Whole30-compliant with a few considerations. Just make sure that your cashew milk is unsweetened, your tahini and curry paste don’t contain any added sugar, and that you serve the curry over cauliflower rice. Enjoy!
How To Make Ahead And Store
Let the curry cool completely, and store it in an airtight container in the fridge for up to 4 days. For longer storage, you can keep it in the freezer for up to 3 months.
Serving suggestions
My favorite way to enjoy this curry is over a bed of Cilantro-Lime Cauliflower Rice. If you don’t need a low-carb option (or you simply prefer something more traditional), it’s also absolutely delicious over some Basmati Rice or Turmeric Rice.
Ingredients
- 2 cups unsweetened cashew milk
- 3 tablespoons tahini paste
- 2 teaspoons yellow curry paste
- 2 teaspoons fresh ginger minced
- 1/2 teaspoon sea salt
- 1 tablespoon turmeric
- 1 tablespoon tapioca starch
- 1 cup cauliflower florets
- 1/2 cup onion chopped
- 1/2 red bell pepper chopped
- Toasted cashews for garnish
- Fresh cilantro for garnish
- Rice of choice for serving
Instructions
- Whisk all the ingredients up to the tapioca starch (excluding the starch) together in your Instant Pot. Set on "Sauté" mode and bring to a boil.
- Once boiling, whisk the tapioca starch with 2 tablespoons of the hot liquid in a separate bowl until smooth. While constantly whisking, stir the mixture back into the Instant Pot until well combined. Boil the curry until it begins to thicken and reduce, about 10 minutes, stirring frequently.
- Once thickened, stir in cauliflower, onion, and pepper. Cover the Instant Pot (make sure it’s set to "Sealing") and cook on manual high pressure for just 1 minute. Let pressure release naturally.
- If you want the curry a bit thicker, turn it back to "Sauté" and boil 2-3 minutes.
- Serve over rice of choice and garnish with cashews and cilantro.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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