Looking for a super delicious chickpea curry without coconut? This creamy, deeply seasoned curry with Indian spices and spinach is IT!
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You don't need a can of coconut milk or coconut cream to make rich and creamy curry! This decadent curry uses cashew cream and lots of delicious curry spices for a satisfying curry sauce without coconut.
I first started making this coconut-free curry sauce when I was out of coconut milk. The curry was already in progress, and I had to think fast, so I quick soaked some cashews and blended them up. And it worked like a dream!
You can make this curry on the stovetop or in the Instant Pot. Either way, it's ready in about half an hour. Like my Instant Pot turmeric rice, it uses flavor layering to make it super fragrant.
Whether you just ran out of coconut milk or are trying to swap out the saturated fat in coconut milk with more heart healthy fats, this coconut-free chickpea curry recipe has you covered. And you don't have to sacrifice flavor!
If you love cozy, 1-pot, Instant Pot dinners, also try my Instant Pot white bean soup! It's so creamy and satisfying.
💖 Why You'll Love this Recipe
- easy 1-pot curry on the stovetop or in the Instant Pot
- delicious, creamy, 30-minute meal
- serve on its own or with rice, quinoa, or flatbread
- naturally coconut-free, gluten-free, and soy-free. Use tahini instead of cashew cream for a nut-free option!
✓ Ingredients and Substitutions
- whole spices - This curry starts with roasted coriander seeds, black peppercorns, and fennel seeds.
- onion - Sautéed onion brings so much umami to this curry!
- ground spices - Kashmiri chili powder or paprika, garlic powder, ground ginger, and yellow curry powder are your next flavor layer.
- chickpeas (aka garbanzo beans) - You can use white beans instead, if you prefer. You can also replace one or both cans of beans with tofu or vegan chicken substitute.
- stock - Adds moisture and even more flavor!
- veggies - Frozen corn and spinach add some texture and veggies to this curry. You can add other veggies, like carrots, red bell peppers (sauté them with the onion), and peas, if you like.
- cashew cream - Soaked cashews blended with water replace the coconut milk in this curry. You can use raw or roasted cashews in this recipe, salted or unsalted. Soaking and draining will get rid of excess salt.
- garnishes - Top this off with a squeeze of lime juice and some chopped, fresh cilantro for the best flavor!
🔪 How to Make Chickpea Curry Without Coconut
Press your Instant Pot's sauté button, and add the oil. Once the oil is hot, add the coriander seeds, peppercorns, fennel seeds, onion, and half of the salt. Cook, stirring occasionally, until the onion starts to brown a little bit on the edges. Press the cancel button.
Add the remaining curry ingredients to the pot, and stir well. Cook at pressure for 5 minutes with a 10-minute natural release.
Soak and drain your cashews, if you haven't already. Then, add them to the blender with the water, and blend until smooth. I like to leave the cashew cream in the blender, and just before adding it to my curry, I blend it one more time, so it gets really, velvety smooth.
Stir the cashew cream into the curry, and serve it topped with a squeeze of lime juice and a sprinkle of fresh cilantro.
💡 Helpful Tips
- The whole spices will roast quickly - usually in under a minute. You'll know they're ready when they darken and start to smell fragrant.
- You can replace the Kashmiri chili powder with paprika, but if you can get your hands on some Kashmiri chili powder, it is super delicious. I use it in all kinds of dishes, not just Indian-inspired ones!
- Salting the onions helps them release moisture to help them cook faster without sticking.
🫙 Storage Directions
Leftover chickpea curry will keep for three to five days in a closed container in the fridge. It also freezes well for up to 6 months in a freezer safe container. Just thaw overnight in the fridge or for a few hours on the kitchen counter, then warm and serve.
💬 Frequently Asked Questions
Cashew cream works really well! If you don't do nuts, you can use tahini instead.
The longer you simmer your chickpeas, the softer they will get. If you like them softer, just cook them for a bit longer!
📖 Recipe
Creamy Chickpea Curry (Without Coconut!)
Equipment
- Instant Pot - optional
Ingredients
For the Curry
- 1 tablespoon oil
- ½ teaspoon coriander seeds
- ½ teaspoon black peppercorns
- ½ teaspoon fennel seeds
- 1 cup chopped onion
- ½ teaspoon salt divided
- 1 ½ cups vegetable stock
- 1 teaspoon Kashmiri chili powder or paprika
- 1 teaspoon garlic powder
- 1 teaspoon yellow curry powder
- 1 teaspoon ground ginger
- 30 ounces canned chickpeas or 3 cups cooked chickpeas
- 1 cup frozen corn
- 1 ½ cups frozen spinach
For the Cashew Cream
- ½ cup cashews raw or roasted is fine. Soak in hot water for 10 minutes.
- ½ cup water
Garnishes
- lime juice
- cilantro
Instructions
Make the curry in the Instant Pot (see notes for stovetop directions).
- Press your Instant Pot's sauté button, and add the oil. Once the oil is hot, add the coriander seeds, peppercorns, fennel seeds, onion, and half of the salt. Cook, stirring occasionally, until the onion starts to brown a little bit on the edges. Press the cancel button.
- Add the remaining curry ingredients to the pot, and stir well. Cook at pressure for 5 minutes with a 10-minute natural release.
Meanwhile, make the cashew cream.
- Soak and drain your cashews, if you haven't already. Then, add them to the blender with the water, and blend until smooth. I like to leave the cashew cream in the blender, and just before adding it to my curry, I blend it one more time, so it gets really, velvety smooth.
- Stir the cashew cream into the curry, and serve it topped with a squeeze of lime juice and a sprinkle of fresh cilantro.
Got a question? Tried this recipe? Leave a reply!