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    Home » gluten free

    Instant Pot Vegan Butter Chicken with Soy Curls & Chickpeas. Oil-free GF

    Published: Oct 7, 2017 · Modified: Jan 7, 2019 by Richa 326 Comments

    Jump to Recipe   Print Recipe

    Instant Pot Vegan Butter Chicken with Soycurls and Chickpeas. 15 minute Active time! 1 Pot Creamy Indian Butter Soy Curls, Vegan Murgh Makhani. Use all chickpeas for soy-free. Vegetarian Gluten-free Recipe. Oil-free Nut-free option. Skillet option  Jump to Recipe    

    Vegan Butter Chicken in a Bowl with Rice, kept on concrete. Instant Pot Vegan Butter Soycurls and Chickpeas

    Its no Butter No Chicken you all. Then why call it that? Well search! Most people search for vegan butter chicken for some reason and not vegan soycurls in no butter butter sauce or other variations ;). So here goes.

    This recipe adapted from my popular Butter Tofu recipe. To make a skillet version, use the butter tofu recipe with soy curls. Just simmer the soy curls in the sauce with a up of water for 15 minutes. I use a combination of soy curls and chickpeas in this version and don’t use any oil. You can add some oil or vegan butter with the cashew cream to make it even more like restaurant flavor profile. Don’t have soy curls ? use all chickpeas, beans or veggies. 

    Its a super simple recipe. Blend up the tomato, garlic, ginger, chile. Add to the IP along with spices, soy curls and chickpeas, close and cook. Add some cashew cream and simmer for a few minutes to thicken, garnish and done! The garnish of fresh minced ginger and chile and some dried fenugreek takes this dish to an amazing flavor level. Make it!

    Instant Pot Vegan Butter Chicken with Soycurls and Chickpeas. 15 minute Active time! 1 Pot Creamy Butter Soy Curls. Use all chickpeas for soy-free. Vegan Gluten-free Recipe. Nut-free option | VeganRicha.com

    Soy curls are a meat sub made with whole non gmo soy beans. You can find them in some stores or online on amazon. You can also use other bean curls! Look for “Wadi” in Indian stores made of moong dal, black eyed peas and other lentils/beans. The texture is different but they work equally well. You can also use seitan, tvp, soy chunks, beyond meat strips other chickin subs. 


    More IP recipes. 

    • Lentil Veggie Dhansak – Lentil Veggie Stew in IP. GF
    • Kohlapuri Veggies – Veggies in sesame coconut sauce  GF
    • Mushroom Matar Masala GF
    • Bombay Potato and Peas GF
    • Aloo Palak Dal- Potato Spinach Lentils in IP. GF
    • Eggplant Sambhar – Eggplant Split pea soup
    • Aloo Gobi – Spiced potato and cauliflower 

    Instant Pot Vegan Butter Chicken with Soycurls and Chickpeas. 15 minute Active time! 1 Pot Creamy Butter Soy Curls. Use all chickpeas for soy-free. Vegan Gluten-free Recipe. Nut-free option | VeganRicha.com

    Instant Pot Vegan Butter Chicken with Soycurls and Chickpeas. 15 minute Active time! 1 Pot Creamy Butter Soy Curls. Use all chickpeas for soy-free. Vegan Gluten-free Recipe. Oil-free Nut-free option | VeganRicha.com

    This recipe is adapted from my Butter Tofu “Paneer” recipe and the IP method is adapted from twosleevers’s butter chicken. Urvashi has some great tips on cooking indian food under pressure. This recipe benefits from a good fresh garam masala blend. I usually keep my garam masala in whole spice form and then grind it about a 1/4 cup at a time for a potent spice blend. Dried fenugreek leaves (kasuri methi) can be bought online or from an Indian store. If you cant find them, omit and add 1/4 tsp ground mustard instead. Indian restaurants generally add fenugreek for the flavor and of course a ton of cream and butter. 

    Instant Pot Vegan Butter Chicken with Soycurls and Chickpeas. 15 minute Active time! 1 Pot Creamy Butter Soy Curls. Use all chickpeas for soy-free. Vegan Gluten-free Recipe. Nut-free option | VeganRicha.com

    If you make the recipe, please do rate it. I also love to see your creations, so do tag me #veganricha on Instagram. 

    Vegan Butter Chicken Video:

    Recipe Card

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    4.97 from 97 votes

    Instant Pot Vegan Butter Chicken with Soy Curls and Chickpeas - oil-free

    Instant Pot Vegan Butter Chicken with Soycurls and Chickpeas. 15 minute Active time! 1 Pot Creamy Indian Butter Soy Curls. Use all Chickpeas for soy-free. Vegetarian Gluten-free Recipe. Oil-free Nut-free option 
    Prep Time10 minutes mins
    Cook Time35 minutes mins
    Total Time45 minutes mins
    Course: Entree, Main Course
    Cuisine: Gluten-free, Indian, Vegan
    Keyword: butter chickpeas, butter soycurls, indian butter sauce, murgh makhani, vegan butter chicken
    Servings: 3
    Calories: 318kcal
    Author: Vegan Richa

    Ingredients

    • 3 large ripe tomatoes or 1 15 oz can diced tomatoes
    • 4 cloves of garlic
    • 1/2 inch (0.5 inch) cube of ginger
    • 1 hot or mild green chile , I use serrano
    • 3/4 cup (250 ml) water , use 1 cup if the tomatoes arent very juicy
    • ½ to 1 tsp  (1/2 to 1 tsp ) garam masala
    • ½ tsp (0.5 tsp) paprika or kashmiri chili powder
    • ¼ to ½ tsp (1/4 to 1/2 tsp) cayenne
    • 3/4 tsp (0.75 tsp) salt
    • 1 cup (55 g) soy curls (dry, not rehydrated)
    • 1 cup (5.78 oz) cooked chickpeas
    • Cashew cream made with with ¼ cup soaked cashews blended with ½ cup water
    • 1/2 tsp (0.5 tsp) or more garam masala
    • 1/2 tsp (0.5 tsp) or more sugar or sweetener
    • 1 tsp kasoori methi - dried fenugreek leaves or add a 1/4 tsp ground mustard
    • 1/2 (0.5) moderately hot green chile finely chopped, or use 2 tbsp finely chopped green bell pepper
    • 1/2 tsp (0.5 tsp) minced or finely chopped ginger
    • 1/4 cup (4 g) cilantro for garnish

    Instructions

    • Blend the tomatoes, garlic, ginger, chile with water until smooth.
    • Add pureed tomato mixture to the Instant pot or pressure cooker.  Add soy curls, chickpeas, spices and salt. Close the lid and press manual/pressure cook at high pressure, for 8 to 10 minutes. (6 minutes for stove top pressure cooker). Quick release after 10 minutes. (See notes for Stove top instructions)
    • Start the IP on saute (medium heat for stove top pressure cooker). Add the cashew cream, garam masala, sweetener and fenugreek leaves and mix in. Bring to a boil, taste and adjust salt, heat, sweet. Add more cayenne and salt if needed. Fold in the chopped green chile, ginger and cilantro and press cancel(take off heat). 
    • At this point you can add some vegan butter or oil for additional buttery flavor. Serve hot over rice or with flatbread or Naan.

    Video

    Notes

    To make this without nuts use 1/3 cup or more coconut cream instead of cashew cream. 
     
    Stove top skillet version: Follow step 1. Add pureed tomato mixture to a skillet/saucepan over medium heat. Add soy curls, chickpeas, spices, 1/2 cup water and salt. Partially Cover and cook for 12 to 15 minutes, until the sauce thickens and garlic does not taste raw. Add the cashew cream, garam masala, sweetener and fenugreek leaves and mix in. Bring to a boil, taste and adjust salt, heat, sweet. Add more water if too thick, more cayenne and salt if needed. Fold in the chopped green chile, ginger and cilantro and 1 tbsp vegan butter if using. Also see my stove top Butter Tofu recipe for reference.
     
    Variations: Use all chickpeas, seitan, other meat subs, or veggies to make soyfree.  When using subs that dont absorb much liquid, use larger quantity (for eg 2.5 to 3 cups shredded seitan to sub the soycurls+chickpeas).
     
    Nutrition is 1 of 4 serves. Does not include rice

    Nutrition

    Nutrition Facts
    Instant Pot Vegan Butter Chicken with Soy Curls and Chickpeas - oil-free
    Amount Per Serving
    Calories 318 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Sodium 608mg26%
    Potassium 890mg25%
    Carbohydrates 48g16%
    Fiber 13g54%
    Sugar 11g12%
    Protein 19.2g38%
    Vitamin A 1160IU23%
    Vitamin C 21.1mg26%
    Calcium 90mg9%
    Iron 4.6mg26%
    * Percent Daily Values are based on a 2000 calorie diet.
     
    Instant Pot Vegan Butter Chicken with Soycurls and Chickpeas. 15 minute Active time! 1 Pot Creamy Butter Soy Curls. Use all chickpeas for soy-free. Vegan Gluten-free Recipe. Nut-free option | VeganRicha.com

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    1. Mel

      January 04, 2023 at 9:03 am

      This looks amazing! Would it work in a slow cooker?

      Reply
      • Richa

        April 03, 2023 at 7:06 pm

        Yes

        Reply
    2. Krinio

      January 04, 2023 at 8:13 am

      This looks very tasty, however I can only get soy chunks, not curls. Do you think it would work?

      Reply
      • Richa

        January 04, 2023 at 4:22 pm

        Yes pressure cook a minute longer

        Reply
      • Vegan Richa Support

        January 04, 2023 at 4:50 pm

        I have not made this recipe with soy chunks but do know they tend to take longer to cook and have a different consistency than curls.

        Reply
    3. Kate

      October 22, 2022 at 1:10 pm

      5 stars
      This was amazing!! I ate it with some rice, red onions, tomatoes, cucumber, lettuce, dollop of yogurt, cilantro. Definitely part of my meal rotation. Thank you so much!

      Reply
      • Vegan Richa Support

        October 24, 2022 at 8:44 am

        Yummy.

        Reply
    4. Merry

      October 04, 2022 at 9:00 am

      5 stars
      First time user of soy curls. It was so yummy! A great comfort food. Loved that didn’t have to pre-soak. Didn’t add vegan butter or oil and I think it was absolutely creamy enough. Question – does this freeze well? Do soy curls in general? TIA!!

      Reply
      • Vegan Richa Support

        October 06, 2022 at 4:15 pm

        Yay! You can – it will change the texture slightly.

        Reply
    5. Jay

      August 24, 2022 at 5:46 pm

      I don’t have soy curls but I do have soya wadi. Would I need to soak and squeeze it first or just add dry to the instapot as you have with the soy curls?

      Reply
      • Richa

        August 25, 2022 at 5:32 pm

        No just put it in fry and cook 2-3 mins more

        Reply
    6. Arlene

      June 16, 2022 at 4:34 pm

      5 stars
      I do not like soy but this is AMAZING. Only change I made was coconut cream instead of cashew cream. Will be making this regularly.

      Reply
      • Richa

        June 16, 2022 at 7:45 pm

        Yay

        Reply
    7. Aanchal

      May 10, 2022 at 2:02 pm

      Hi Richa! I am looking forward to making this recipe, but would like to use canned tomato sauce instead of diced tomatoes. How much would you recommend using?

      Also, will this recipe work in an 8 quart IP? I have read that you need at least 2 cups of liquid for this size IP. Can I just increase the water amount from 1 cup to 2 or would it be better to double the recipe?

      Thanks!

      Reply
      • Richa

        May 10, 2022 at 10:24 pm

        Double it

        Reply
      • Brittney

        May 25, 2022 at 4:00 pm

        Hey! I can tell you that I make this with canned tomatoes and depending on the tomatoes you get, I omit the water all together. The juices in the canned tomatoes definitely make up for it.

        Reply
    8. Chad S.

      May 02, 2022 at 10:48 am

      5 stars
      Absolutely delicious and easy as well. Will make again and often!

      Reply
      • Richa

        May 02, 2022 at 8:05 pm

        Yay

        Reply
    9. Carolyn

      April 09, 2022 at 6:58 pm

      5 stars
      Simple prep & great taste! What I love the most is the texture & consistency. Have been trying many Indian recipes that seem too watery when fresh. Maybe the blending is the secret?
      This recipe reads similar to your Tikka Masala sauce. How would you describe the difference in flavor? Thanks!

      Reply
      • Richa

        April 09, 2022 at 11:28 pm

        Tikka masala is slightly tangier or tomatoy-er. It often also has yogurt in the sauce for enhancing the tang. Butter chicken is creamier. Tikka also can have chopped pieces of tomatoes and sometimes bell pepper. Restaurants often make the same base sauce and add more cream for butter sauce and add some fire roasted tomatoes, some yogurt and a touch of tomato paste for tikka masala.

        Reply
    10. B

      February 28, 2022 at 12:01 pm

      5 stars
      Fantastic!!! Also not complicated and easy to construct. I am vegan..family no so much…No one even knew it was vegan until I mentioned so later. Really tasty..great seasonings!
      THANK YOU!!! I SO appreciate your hard work. These recipes are AMAZING!

      Reply
      • Vegan Richa Support

        March 03, 2022 at 10:31 am

        Perfect – thank you

        Reply
    11. Peter

      February 14, 2022 at 3:13 pm

      Richa! I loved this your recipe so much! It’s simply amazing; and easy to make.

      I see that you also have the recipes for Tofu Amritsari Masala, Tofu Balti and Tofu Madrass here on your site.

      Would be awesome to have Instant Pot recipes for these dishes, both for them with tofu and with soy curls as well.

      Would be so grateful if that would happen.

      Reply
      • Richa

        February 14, 2022 at 9:29 pm

        The instant pot versions are in my new instant pot cookbook! 🙂

        Reply
        • Peter

          February 15, 2022 at 12:25 am

          Wow! looking forward for the release!

          Reply
    12. Mindy Richmond

      January 25, 2022 at 6:23 pm

      If I don’t want to add chickepeas, should I double the soy curls? Chickpeas upset my stomach 🤦🏻‍♀️

      Reply
      • Vegan Richa Support

        January 26, 2022 at 11:16 am

        sure Mindy, that will work

        Reply
    13. Susan Koziol

      September 12, 2021 at 1:09 pm

      5 stars
      OMG! My husband and I absolutely loved this! The soy curls come out like chicken but even better. This has given me so many ideas. Hands down, the best vegan butter ‘chicken’ I have tasted. Thank you!

      Reply
      • Vegan Richa Support

        September 13, 2021 at 2:22 pm

        Awesome!! Do leave a rating too!

        Reply
      • Sarah N.

        December 05, 2021 at 1:09 pm

        5 stars
        Delucious, and really quick in the instant pot. I think this will become one of my staples!

        Reply
        • Vegan Richa Support

          December 08, 2021 at 1:32 pm

          excellent staple

          Reply
    14. Lisa H

      September 01, 2021 at 6:51 pm

      5 stars
      This recipe was fantastic, Im new to trying Indian food and was afraid it might be to spicy but it was perfect.

      Reply
      • Vegan Richa Support

        September 03, 2021 at 2:22 pm

        perfect! thank you

        Reply
    15. Anushree

      July 08, 2021 at 12:39 am

      This sounds delish! I’m trying to limit / avoid additional fat and oil at the moment to my cooking. when making the sauce – would using silken tofu instead of cashews or coconut milk work (i don’t have an issue with using soy)? Thanks

      Reply
      • Richa

        July 08, 2021 at 12:43 pm

        Yes blend it and use

        Reply
    16. Anushree

      July 08, 2021 at 12:38 am

      This sounds delish! I’m trying to limit / avoid additional fat and oil at the moment to my cooking. when making the sauce – would using silken tofy instead of cashews or coconut milk work (i don’t have an issue with using soy)? Thanks

      Reply
    17. Keren

      June 28, 2021 at 3:56 pm

      5 stars
      AMAZING!!!

      Reply
    18. Bridget

      May 16, 2021 at 12:09 pm

      Hi Richa, i don’t have soy curls so am wondering if i can substitute a block of tofu cut into cubes.

      Reply
      • Richa

        May 16, 2021 at 1:13 pm

        Yes press, cube and sauté a bit in oil in the pot and then proceed

        Reply
        • Bridget

          May 16, 2021 at 4:35 pm

          Thank you so much!!

          Reply
    19. Kelly LaFramboise, PhD

      May 02, 2021 at 2:21 pm

      5 stars
      This is a staple in our menu rotation. I usually use the coconut cream instead of cashews. I can’t find fenugreek where I live so I use the ground mustard Richa suggests. Delicious every time. We never have leftovers. Every Vegan Richa recipe we have made is top notch.

      Reply
      • Vegan Richa Support

        May 04, 2021 at 9:39 am

        thank you

        Reply
    20. Aarti

      April 12, 2021 at 11:03 am

      5 stars
      Love all your recipes, they always come out perfect! Quick question, if I want to use canned tomato purée instead of the tomatoes, will that work and how much should I use?

      Thank You!

      Reply
      • Richa

        April 13, 2021 at 6:09 am

        Try 8 oz. some instant pots might give burn Error with canned purée.

        Reply
    21. Ally

      March 31, 2021 at 4:15 pm

      Love this dish and so many other veganricha dishes! I’m new to indian food outside of just a basic curry so this one was fun to try! I decided to try this will roasted broccoli, zucchini, peppers, mushrooms and onion and it turned out so good. I used canned tomatoes and an immersion blender to make the recipe quick and easy. I also (thankfully) cut the salt down a third and the cayenne by half of the small recommended amount to be cautious like I usually am. Salt amount was prefect this way, but this dish is still pretty spicy (and I like spicy) and I didn’t not use any hot peppers, so i think I’ll have to try adjusting the cayenne more next time. Overall super easy, healthy and delicious thank you for sharing!! Will be adding this to my regular recipe line up!

      Reply
      • Ally Sutherland

        March 31, 2021 at 4:16 pm

        5 stars
        Whoops – I meant to add my 5 star rating 😄

        Reply
      • Vegan Richa Support

        April 02, 2021 at 6:26 pm

        Fabulous –
        thanks for popping in ♡

        Reply
    22. Tori T

      March 29, 2021 at 9:45 pm

      4 stars
      Delicious! Wanted it a bit more “buttery” so I added some extra coconut milk in lieu of cashew cream. Super tasty!

      Reply
    23. Andrew

      March 13, 2021 at 2:27 pm

      If I want to use a full bag (8 oz) of soy curls, what do I need to do to the recipe?

      Thanks!

      Reply
      • Vegan Richa Support

        March 15, 2021 at 2:28 pm

        quadruple everything

        Reply
    24. Lauren

      March 03, 2021 at 3:28 pm

      5 stars
      I made this tonight using oat milk instead of the cashew cream. It was so yummy! I loved the warm flavors. I’ll certainly make it again!

      Reply
      • Vegan Richa Support

        March 08, 2021 at 10:50 am

        perfect for a chillyt night. thanks

        Reply
    25. Kenzie

      February 17, 2021 at 11:23 pm

      5 stars
      So good! I’ve made this recipe maaany times now – it’s easy and always so delicious!

      Reply
      • Vegan Richa Support

        February 18, 2021 at 7:15 pm

        that’s great

        Reply
    26. Radha

      February 06, 2021 at 11:56 am

      5 stars
      Tasted like it was from a good Indian restaurant !
      Totally skipped the butter and Ginger-chili garnish, still super yummy

      Reply
      • Vegan Richa Support

        February 08, 2021 at 12:35 pm

        wow – thanks for popping in ♡

        Reply
    27. Dana

      January 24, 2021 at 7:07 am

      Can I double the soy curls (I’m actually using soya chunks) instead of adding chickpeas?

      Reply
      • Richa

        January 24, 2021 at 10:05 am

        Yes. Soy chunks are hardy so they might need additional cook time

        Reply
    28. Rachel

      January 01, 2021 at 9:29 pm

      5 stars
      This was SOOO delicious!!! I made it at the beginning of the week and I doubled it and ate it all week! I was so excited to eat my lunch every day! I didn’t have cashews to use for it though, but I actually had some of forager’s plain cashew yogurt which I substituted for the cashew cream and it was so yummy! I figured it’s quite common in indian food to put yogurt on things right? Either way it worked out fine. I also omitted the extra chile and ginger added at the end because it was already quite spicy for me. Next time I would maybe have not included the seeds from the serranos I used. But I ate it with your whole wheat naan recipe, which was also divine, and that helped even out the spice for me a bit. Thank you so much for posting this! I was in a rut lately, food-wise, and this perked me back up again and was really nice wintery meal.

      Reply
      • Vegan Richa Support

        January 03, 2021 at 1:18 pm

        that’s great! glad you spiced things up! yes, yogurt is used a lot

        Reply
    29. Janet G

      December 19, 2020 at 5:28 am

      5 stars
      This is one of my favourite go-to meals for me and also for potlucks and times that I want to share great food.

      Reply
    30. Alison

      December 06, 2020 at 12:58 pm

      Does anyone know what you could substitute soy curls for in the UK?

      Reply
      • Richa

        December 06, 2020 at 2:32 pm

        Add more chickpeas or use tvp. You can also find bean wadi (in Indian stores ) that are dried up bean crisps that will rehydrate the same way as soy curls.

        Reply
    31. Keri Anne

      October 12, 2020 at 3:01 pm

      5 stars
      This was delicious! Didn’t use chickpeas this time, doubled the soy curls and cashew cream. Thank you for our first successful vegan recipe using soy curls and great flavor!!

      Reply
      • Vegan Richa Support

        October 13, 2020 at 11:21 am

        Thanks for popping in!

        Reply
    32. Robyn Kurtz

      September 28, 2020 at 10:14 am

      5 stars
      i love all of your recipes, and this one is amazing! so creamy, and the flavour is PERFECT. and it’s pretty easy!! Thank you!

      Reply
      • Vegan Richa Support

        September 28, 2020 at 1:41 pm

        I”m pleased that it’s all of the things for you!!

        Reply
    33. Jazmine L Cooper

      September 16, 2020 at 5:15 am

      Wow. Delicious. I just made this! I’m keto vegan, so I skipped the chickpeas and just used the soy curls. I put it over a bread of cauliflower rice. It was amazing! Thank you!

      Reply
      • Vegan Richa Support

        September 16, 2020 at 11:29 am

        yay!! feel free to leave a rating if you like

        Reply
    34. Chana

      September 04, 2020 at 11:32 am

      I usually love richas recipes this was a dud. No flavor and no reason to use th IP. I added more soy curls and some cauliflower because the recipe as written doesn’t make enough. This I not a repeat, sorry.
      Boring.

      Reply
      • Richa

        September 04, 2020 at 11:13 pm

        It might have needed more sauce and spices with the increased soycurls and cauliflower? Often increased volume needs more than double of the flavor and sauce. Seems like it just needed some adjustment . The original Recipe and flavors have been made 100s of times and loved.

        Reply
    35. Kat

      August 14, 2020 at 3:18 am

      5 stars
      Absolutely delicious! The tastiest soy curls I’ve ever made 😊 I love my IP even more with each recipe!

      Reply
      • Vegan Richa Support

        August 14, 2020 at 10:11 am

        Awesome! I’m SO glad you enjoyed this recipe and that you love your IP!

        Reply
    36. Loreen

      July 12, 2020 at 4:24 pm

      5 stars
      I’ve made this recipe so many times since I found it- the best part is you hardly have to chop anything and the flavors are delicious.
      I did the stovetop version and used coconut milk- this was so and quick and easy.
      Thank you Richa!

      Reply
      • Elisa

        March 09, 2021 at 2:22 pm

        I want to double the soy curls because my husband does not like chickpeas. What modifications do I need to make in order to make this with double the soycurls?

        Reply
        • Vegan Richa Support

          March 11, 2021 at 1:57 pm

          ok just use 1.5 c water instead

          Reply
    37. Jennifer

      June 23, 2020 at 1:24 pm

      5 stars
      This was delicious and satisfying. I was making another recipe that called for chickpeas so I used kidney beans instead. I served it over steamed shaved Brussels sprouts with roasted cauliflower. Thank you!

      Reply
      • Vegan Richa Support

        June 23, 2020 at 1:53 pm

        What a lovely addition!

        Reply
    38. Pooja Mehta

      June 10, 2020 at 4:23 pm

      5 stars
      This recipe is so good! And easy! I doubled everything and used a whole pack of Butler sy curls instead of chickpeas. I will now try all your other soy curl/seitan recipes 🙂 Thank you Richa 😀

      Reply
    39. Lokesh

      May 24, 2020 at 1:49 pm

      Can I use canned chickpeas instead of cooked?
      If so, are there any changes in the water amount and pressure cooking time? Thanks!

      Reply
      • Rachael

        May 28, 2020 at 2:43 pm

        Canned chickpeas are cooked so nothing would have to change 🙂

        Reply
        • Lokesh

          May 28, 2020 at 8:55 pm

          Thanks!!

          Reply
    40. john

      May 14, 2020 at 8:19 am

      Hi,
      what is manual mode on the instant pot… quite confusing ???

      Reply
      • Vegan Richa Support

        May 14, 2020 at 11:14 am

        Don’t want to bother with any of the automatic settings? The manual button keeps it simple by allowing you to punch in your desire pressure cooking time. The maximum time to pressure cook is 240 minutes. ie: “Close the lid and cook on Manual for 8 to 10 minutes.” (Step 1 in the recipe)

        Reply
      • Richa

        May 14, 2020 at 12:52 pm

        The older models had a manual button for pressure cook. New models have pressure cook button. They r the same thing

        Reply
        • john

          May 15, 2020 at 8:06 am

          Great makes sense now because indeed on the new models it’s just ‘pressure cook’… i even thought i had to set it to Saute and close the lid !

          Reply
    41. Ingrid Scott

      May 05, 2020 at 9:33 am

      5 stars
      I made this today and I doubled the recipe. I didn’t change anything than leaving out the green chile, since I did not have any.
      I used a very little can of coconut cream that I had, instead of the cashews. What can I say, it was perfect and delicious!
      This is the third recipe from you with soy curls that I made and all were very good.
      I have your indian cookbook and also the everyday kitchen. But I love all those spices from your indian cookbook.
      Thank you very much for those great recipes! They are really Restaurant quality! 🙂

      Reply
    42. tracy

      April 21, 2020 at 3:26 pm

      5 stars
      Didn’t have the cashews but I had everything else so I tried it using sunflower seeds instead and it turned out great. Thanks for another tasty recipe.

      Reply
    43. Arielle

      April 16, 2020 at 3:13 am

      5 stars
      This is so easy and SO delicious. It’s in our weekly rotation, as a double-batch! I never add butter but it still tastes decadently creamy. We leave out the pepper and have to fight our 4 year-old for the leftovers.

      Reply
      • Vegan Richa Support

        April 19, 2020 at 8:43 pm

        nice!

        Reply
    44. Mary M Barrett

      March 08, 2020 at 8:25 pm

      love all your recipes, and have your book! What sub or omission might help cut down on the carbs?

      Reply
      • Richa

        March 09, 2020 at 2:40 pm

        You can try to use less chickpeas and less sugar….

        Reply
    45. Leena Menon

      March 01, 2020 at 5:42 pm

      Richa this was awesome. I used a whole bag of soy curls and no chickpeas. I doubled on the rest of the recipe. Did tweak up a little on the spices but did not use anything other than what you’ve listed. Thanks.

      Reply
    46. Tracie Vincent

      March 01, 2020 at 11:59 am

      5 stars
      This is so amazing! Thank you!

      Reply
    47. Sheetal Paulson

      February 27, 2020 at 11:18 am

      Could I use seitan (yves brand) instead of soy curls?

      Reply
      • Richa

        February 28, 2020 at 1:25 pm

        yes, use a 1/4 cup less water

        Reply
    48. Gabriella

      February 20, 2020 at 1:19 pm

      5 stars
      Super Yummy and easy to make!! Better than in a restaurant

      Reply
    49. Tori

      February 17, 2020 at 8:40 am

      I already have hydrated soy curls in my fridge. Is there a way to adapt this to use those?

      Love this recipe!

      Thanks!

      Reply
      • Richa

        February 17, 2020 at 11:16 am

        yes, use half the water. squeze them to remove most of the hydration though before using so that they can absorb the sauce

        Reply
    50. Erin

      February 03, 2020 at 5:12 pm

      5 stars
      This is by far the most delicious AND fastest curry I have ever made (and I’m Indian!). Very happy with how it turned out and that it’s vegan. Thank you Richa!

      Reply
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    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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