Instant Pot tahini cashew curry is full of flavor and ready in a flash! This healthy dish is packed with veggies for a wonderful quick dinner.
Course Healthy Eating
Cuisine Indian
Prep Time 5 minutesminutes
Cook Time 15 minutesminutes
Total Time 20 minutesminutes
Servings 2
Calories 228kcal
Author FoodFaithFitness
Ingredients
2cupsUnsweetened Cashew Milk
3tablespoonsTahini Paste
2teaspoonsYellow Curry Paste
2teaspoonsFresh Gingerminced
1/2teaspoonSea Salt
1tablespoonTurmeric
1tablespoonTapioca Starch
1cupCauliflower Florets
1/2cupChopped Onion
1/2Red Bell Pepperchopped
Toasted Cashewsfor garnish
Fresh Cilantrofor garnish
Rice of Choicefor serving
Instructions
Whisk all the ingredients up to the tapioca starch (not including 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 together 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.