Food Faith Fitness · by Taylor Kiser★ 5.0 (1)
Instant Pot Tahini Cashew Curry
NUTRITION · PER SERVING20M COOK
CAL 48%·PRO 43%
CARBS 166G69% OF CAL
4G FIBER157G OTHER4G TOTAL SUGAR
FAT 24G22% OF CAL
3G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy tahini and cashew curry with cauliflower, ready in 20 minutes using a pressure cooker. Served with rice, it's a quick vegan dinner with warm spice.
mainindiancurrybowl🥘 pressure cookerdairy freegluten freeveganvegetarianwhole30
View the full recipe on Food Faith Fitness →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 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)
At a glance
PER SERVING · TIME 20M
CAL 48%·PRO 43%
CARBS 166G69% OF CAL
4G FIBER157G OTHER4G TOTAL SUGAR
FAT 24G22% OF CAL
3G SAT21G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 539mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 613mg
- Calcium
- 70mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 539MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.