Vegan Saag Chana Instant Pot Chickpea Spinach Curry
Dry roast cumin seeds (no oil needed!)
1
Add onion and cook for 3 minutes. Add a splash of water, if sticking.
2
Add tomatoes, garlic, ginger, spices and cook for 3 minutes.
3
Add almond milk to deglaze the pan.
4
Add spinach and pressure cook for 5 minutes.
5
Blend part of the spinach curry with an immersion blender (optional).
6
Add chickpeas, cashew cream, salt and pepper. Simmer to heat for 5 minutes.
7
Serve with basmati rice or flatbread. Better than takeout!
Get full recipe at Very Veganish!
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