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    Home » Instant Pot » instant pot vegan indian recipes

    Vegan Instant Pot Coconut “Chicken” Curry with Soy curls

    Published: Apr 30, 2022 by Richa 48 Comments

    Jump to Recipe   Print Recipe

    Dinner does not get easier than this Instant Pot Vegan Coconut Chicken Curry with Soy Curls- a simple dump, set, and forget Instant Pot coconut curry the whole family will love. Dump and done, Nutfree, No sautéing or chopping needed! Serve over rice or with roti or Naan.

    Instant Pot vegan coconut chicken Curry served with brown rice

    I love this vegan soy curl Curry. It’s the ultimate comfort food! It features chewy soy curls simmered in a perfectly balanced sweet and slightly spicy tomato coconut sauce. An easy Instant Pot recipe that is rich in plant-based protein, and fragrant thanks to the amazing spices .

    This is another dump and done recipe! Just put all the ingredients in the instant pot and pressure cook! And done! Stove top saucepan option is in the recipe notes.

    a bowl with Intant Pot coconut chicken Curry Served with rice

    Soy curls are a great chicken/meat subs. They are made with whole non GMO soybeans. You can find them in some stores or online on amazon. They have a slightly stringy texture and if you cook them well, they pick up the flavor and the texture also is very pleasing. I love them in my butter chicken and spicy dragon chicken.

    You can also use other dried bean chunks! Look for “Wadi” in Indian stores made of moong bean, black eyed peas and other lentils/beans. The wadi texture is different but they work equally well for this Instant pot soy curl curry recipe. You can also use seitan, tvp, soy chunks, beyond meat strips other chicken subs.

    soycurl curry in an Instant Pot

    why you’ll love this vegan Coconut chicken curry!

    • it’s a dump and done recipe. Just put everything into the instant pot and done. No sautéing needed and almost no chopping!
    • it’s Glutenfree and Nutfree
    • Use chickpeas or other chicken subs to make it Soyfree
    • It takes just a few minutes to put together!

    Book news! My Instant pot book got a little delayed because of global supply chain issues. This is affecting many cookbook releases. It will start shipping May 24 instead of May 3. It’s right around the corner! 4 weeks to go! If you haven’t yet picked up the Preorder bonuses, get them here. More bonuses and giveaways coming up. Thank you to everyone who Preordered! Watch the unboxing of the first copies here.

    overhead shot of Instant Pot vegan coconut chicken Curry served over rice

    More Soy Curls Recipes:

    • Sesame Shallot Soy Curl Stir Fry
    • Korean BBQ Soy Curls Crunchwrap
    • Skillet Enchiladas with Soy Curls
    • Vegan Methi Chicken Curry Recipe (Instant Pot) Soy Curls in Fenugreek Onion Sauce
    • General Tso soy curls

    Print Recipe
    5 from 20 votes

    Instant Pot Vegan Coconut Chicken Curry with Soy curls

    Dinner does not get easier than this Vegan Coconut Chicken Soycurl Curry - a simple dump, set and forget Instant Pot coconut curry the whole family will love! Dump and Done, No sautéing or chopping, Nut-free glutenfree
    Prep Time5 mins
    Cook Time16 mins
    Total Time21 mins
    Course: Main Course
    Cuisine: Indian
    Keyword: coconut curry chicken, coconut soycurl curry, instant pot coconut chicken curry, vegan coconut chicken curry
    Servings: 4
    Calories: 250kcal
    Author: Vegan Richa

    Ingredients

    • 4 ounces (113.4 g) dry soy curls
    • 15 ounce (425 ml) can full-fat coconut milk or use any thick non-dairy milk such as oat milk or light cashew milk
    • 1 cup (149 g) chopped tomato or use canned diced tomato with the juices
    • 2 to 3 teaspoons garam masala or use curry powder or 2 teaspoons Berbere , use 2 tsp or less garam masala if your blend is fresh and potent
    • 1 tablespoon ground coriander
    • 1 to 1 1/2 teaspoon ground cumin
    • 1 teaspoon ground turmeric
    • 2 tablespoon ginger garlic paste, or mince half an inch of ginger and 4-5 cloves garlic really well
    • 1/2 teaspoon cayenne or indian red chili powder omit to keep it low heat
    • 3/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1 tablespoon dried onion flakes
    • 1 teaspoon dried fenugreek leaves, optional but adds amazing flavor, or use 1/4 tsp fenugreek seed powder

    To Add later

    • 1 cup (240 ml) non-dairy millk such as oat milk or light coconut milk
    • cilantro and lemon juice for garnish

    Instructions

    • Lightly oil your inner pot of the Instant pot.
    • Then add all of the ingredients listed except for to add later, and mix really well. Add 3 tablespoons water if using fresh tomatoes. (If your pot tends to give burn often, add 1/2 cup water irrespective of fresh or canned tomatoes)
    • Close the lid and pressure cook for 16 minutes. Let the pressure release naturally. (Or quick release after 10 mins)
    • Open the lid. Taste and adjust salt and flavor.
    • Add in 3/4 to 1 cup of non-dairy milk because the sauce would have gotten absorbed by the soy curls. (For creamier, you can also add in 2-3 tablespoons non dairy yogurt). Press saute.
    • Let it come to a good boil. Then cancel saute. Garnish with cilantro  and lemon juice. Adjust salt and heat with some salt and cayenne and more spices if you like and serve over rice or with flatbread, or naan

    Notes

    • Coconut free: Use oat milk and then fold in 2-3 tablespoons of non dairy yogurt after opening the lid.
    • Soyfree: Use seitan, or 1 can drained chickpeas, or cubed tofu, or beyond meat strips. Pressure cook 9 mins with tofu or beyond meat.
    • Saucepan: Add the tomatoes and spices to a saucepan over medium heat and cook for 6-8 mins or until tomatoes are jammy. Mash the larger pieces. Add the rest of the ingredients and the 1 cup non dairy milk, partially cover and cook for 20-25 mins.
    • Why cook this in an instant pot? The sauce gets a roasted deeper flavor under pressure that you don’t get on just simmering everything together. 
    ❤️Like this Recipe? Get my Instant pot cookbook! 10 days to release day!  ❤️
     

    Nutrition

    Nutrition Facts
    Instant Pot Vegan Coconut Chicken Curry with Soy curls
    Amount Per Serving
    Calories 250 Calories from Fat 126
    % Daily Value*
    Fat 14g22%
    Saturated Fat 10g63%
    Sodium 677mg29%
    Potassium 397mg11%
    Carbohydrates 17g6%
    Fiber 7g29%
    Sugar 6g7%
    Protein 16g32%
    Vitamin A 237IU5%
    Vitamin C 14mg17%
    Calcium 150mg15%
    Iron 7mg39%
    * Percent Daily Values are based on a 2000 calorie diet.

    Ingredients:

    • soy curls -rich in fiber and protein, soy curls are made of non-GMO soybeans. You will find them in your grocery store or on Amazon or buy directly from butler foods
    • full-fat coconut milk or use any thick non-dairy milk such as oat milk or light cashew milk
    • tomatoes: use chopped fresh tomato or canned diced tomato
    • spices: garam masala, coriander, cumin, turmeric, ginger-garlic paste , cayenne or Indian red chili powder, black pepper, onion flakes, and dried fenugreek leaves add amazing flavor

    Tips:

    • omit the chili powder to keep it low heat
    • for an extra creamy curry, stir in some non dairy yogurt in the end
    • not a fan of soy curls? You can also use seitan, TVP, beyond meat strips, other chicken subs, chickpeas or tofu
    • Coconut free: Use oat milk and then fold in 2-3 tablespoons of non dairy yogurt after opening the lid.
    • Soyfree: Use seitan, or 1 can drained chickpeas, or cubed tofu, or beyond meat strips. Pressure cook 9 mins with tofu or beyond meat.

    ingredients for Instant Pot Soycurl Curry on a marble surface

    How to Make this Instant pot Coconut Curry Chicken

    Instant Pot with soy curls and other curry ingredients

    Lightly oil your inner pot of the InstantPot.(some pots can be over sensitive esp when using tomatoes, so oiling helps reduce the chances of scorching)


    Then add all of the ingredients listed except for the ones listed under adding later and mix really well. Add 2-3 tablespoons water if using fresh tomatoes.

    Instant Pot filled with curry ingredients

    vegan coconut chicken curry ingredients mixed in instant pot ready for cooking

    Close the lid and pressure cook for 16 minutes. Let the pressure release naturally.

    Open the lid. Taste and adjust salt and flavor.

    vegan Instant Pot Soycurl Curry

    Add in 3/4 to 1 cup of non-dairy milk because the sauce will have gotten absorbed by the soy curls and then start saute.

    Let it come to a good boil. Then cancel saute.

    overhead shot of an Instant Pot with soycurl curry

    Serving:

    Garnish with cilantro and lemon juice. Adjust salt and heat with some salt and cayenne and more spices if you like and serve over rice or with flatbread, or naan. You can use rice or rice noodles you have on hand. For a low carb option, serve this dish over cauliflower or broccoli rice.

    Storage:

    Store leftover soy curl curry in an airtight container for about 3 days in the refrigerator. If you plan to make the Instant Pot curry ahead, I recommend making the rice fresh the day you intend to eat the curry.

    a serving of Instant Pot soycurl curry served over rice

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Beth

      November 01, 2022 at 2:11 pm

      This is such a delicious dish, thank you for the recipe! My curry turned out tasting a bit bitter. I was wondering which of the seasonings causes the bitterness. Or maybe should I buy them from a different company/brand? TIA!

      Reply
      • Richa

        November 01, 2022 at 10:44 pm

        Could be the garam masala or fenugreek leaves. Use lesser or a different brand

        Reply
        • Beth

          November 02, 2022 at 6:50 pm

          5 stars
          I love the flavors in this recipe. I might have to buy the seasonings from a different brand. Thanks so much for your reply!

          Reply
          • Vegan Richa Support

            November 07, 2022 at 10:26 am

            Thank you!

            Reply
    2. Lisa

      July 03, 2022 at 10:35 am

      Quick question- I threw all the ingredients in my instant pot as listed and set it to cook under high pressure for 16 mins. Not far into the process my instant pop beeped a “burn” warning and wouldn’t cook it any further. Indeed, the food on the bottom of the pot is burned. Would it be okay to add in extra liquid at the beginning to prevent this? If so, what would you recommend?

      Reply
      • Richa

        July 08, 2022 at 9:11 pm

        Oh no. Some of the models or some newer ones tend to heat unevenly or heat more and then will tend to cause burn. I have 3 from 3 different years. Nothing burns in my oldest 6qt. The newer 8 qt sometimes scorches on one side and then will give burn. The newest 6 qt doesn’t heat enough .
        Add 1/2 to 3:4 cup more liquid. The moisture content in tomatoes varies and the brand of coconut milk might make a difference as well. So add a bit more liquid .

        Reply
        • Lisa

          July 11, 2022 at 11:29 am

          I will try that, thank you

          Reply
        • Gayla

          July 20, 2022 at 10:51 am

          5 stars
          This is an absolute favorite, and very forgiving, recipe. My omni husband loves it!

          I add garbanzo beans and an extra can of tomatoes. When the IP hits foodburn, just stir and reset for 0 minutes.

          We’re never disappointed.

          Reply
          • Vegan Richa Support

            July 22, 2022 at 10:51 am

            Fabulous

            Reply
    3. Leslie

      June 19, 2022 at 8:12 am

      5 stars
      Delicious recipe. I did a quick release and didn’t bother waiting 10 minutes, soy curls cook really fast. Turned out just fine!

      Reply
      • Vegan Richa Support

        June 21, 2022 at 10:56 am

        good to know

        Reply
    4. Luisa

      June 07, 2022 at 1:06 am

      5 stars
      I used Quorn pieces and it was delicious as ever!

      Reply
      • Vegan Richa Support

        June 08, 2022 at 8:46 am

        Interesting

        Reply
    5. Hilly

      May 27, 2022 at 8:46 am

      5 stars
      This recipe is FAB. To be able to throw it together in the ipot is so useful and the flavour is great. I’m in the UK and grew up eating my best friend’s Mom’s home-cooked Indian food… I miss those days! I tend to go a wee bit easier on the spice and sometimes now, I add some frozen spinach or peas in to the mix. Whichever way, it’s become a favourite in our house. Thank you so much

      Reply
      • Vegan Richa Support

        May 29, 2022 at 6:53 pm

        good idea 🥬

        Reply
    6. Monique

      May 17, 2022 at 11:47 am

      Hi Richa,

      Can’t wait to try this recipe and I am really looking forward to your new cookbook! Thank you so much for all of your delicious recipes. Your blog is definately a go to for me.

      Reply
      • Vegan Richa Support

        May 18, 2022 at 9:57 am

        perfect! enjoy the book 📚 =)

        Reply
    7. Lesley

      May 14, 2022 at 6:14 pm

      5 stars
      This was so easy to make and delicious

      Reply
      • Vegan Richa Support

        May 16, 2022 at 8:34 am

        I’m so glad that you liked it

        Reply
    8. Marion

      May 06, 2022 at 2:16 pm

      5 stars
      Just put this in the instapot and rice is in the cooker, and I can tell already that this recipe is extraordinary! If this is a sign of what’s to come in the upcoming cookbook, then I am so glad I pre-ordered mine. Easiest recipe to put together on a Friday night. I tasted the sauce before I turned on the instapot and it is rich, flavorful, and the spices are beautifully balanced. Thank you Richa for this recipe!

      Reply
      • Richa

        May 06, 2022 at 2:59 pm

        Awesome! There are all kinds of recipes in the book. Some simple and quick and others a bit more work but make amazing delicious food! Mark up the easy ones based on your preference to begin with , there are 150 recipes so lots of options to keep cooking based on your preference that day:) .

        Reply
    9. Lauren Johnston

      May 06, 2022 at 3:10 am

      5 stars
      Holy Moly!

      Was not expecting such a simple recipe to pack so much flavor! I’ve been in the middle of exams and wanted to make something easy and quick in the IP. I could not believe how fast it was and how tasty it was without all the vegetable prep! I coupled it with some cauliflower rice and had a full happy belly!! Thank you Richa!! Looking forward to your new book!

      Lauren

      Reply
      • Richa

        May 06, 2022 at 3:00 pm

        Yay! Awesome

        Reply
    10. Dianne

      May 05, 2022 at 3:39 pm

      Hello! Thank you so much for all you do. Is this recipe freezer friendly?

      Reply
      • Vegan Richa Support

        May 09, 2022 at 10:04 am

        thank you Dianne, sure, and cook the rice fresh taht day you’d like to serve it

        Reply
    11. Lisa

      May 04, 2022 at 3:03 pm

      5 stars
      Excellent as always! How long does your instant pot need to naturally release? Mine took over 30 mins so if it doesn’t need that much I’d love to know to eat it faster!

      Reply
      • Richa

        May 04, 2022 at 3:08 pm

        Yay! You can quick release after 10 mins

        Reply
        • Lisa

          May 04, 2022 at 3:26 pm

          Oh that’s great news! Thank you!!!

          Reply
          • Vegan Richa Support

            May 09, 2022 at 9:52 am

            you’re very welcome

            Reply
    12. Dominique

      May 03, 2022 at 6:41 pm

      5 stars
      This recipe is absolutely amazing! I like soy curls per se but some recipes can be hit or miss. This one is to me a game changer, it comes together quickly, very easily and the flavors are banging. Made this tonight for dinner and it is one of the best things I have eaten in a while (and I do cook regularly and usually very yummy things!)
      Thanks so much for this and all your other recipes, Richa. I enjoyed so far every single one of the recipes I made from your site but this one I am clearly in love with! 😁💖

      Reply
      • Richa

        May 03, 2022 at 8:51 pm

        Yay! Awesome

        Reply
    13. Sandy Mills

      May 03, 2022 at 1:39 am

      5 stars
      Richa, you never cease to amaze me. I made this recipe for dinner last night and it is soooo good. I didn’t have onion flakes so I used a real onion chopped really fine and I cut the cayenne back to an 1/8 of a teaspoon as my husband can’t tolerate dishes that are too hot, but I didn’t make any other changes. I only added 1/2 cup of water and it didn’t burn. It was just perfect. We both really enjoyed it. Thanks so much for sharing. I will be making this again, for sure. Sandy

      Reply
      • Richa

        May 03, 2022 at 9:47 am

        Yay

        Reply
    14. Emily

      May 02, 2022 at 10:34 pm

      5 stars
      We made this with 1/2 cup tomatoes and it turned out perfectly! It tastes soo good! No burns and a fabulous dinner!

      Reply
      • Richa

        May 02, 2022 at 11:32 pm

        Yay

        Reply
    15. Gail

      May 02, 2022 at 5:55 pm

      I love your recipes, but this one is not one I’ll try again. After the 2nd burn notice, 2nd pot cleaning, and a total of 1 c. extra water (using canned tomatoes), we decided to just turn it on low sauté until the rice was done. Then added the “add later” ingredients, and ate it. The soy curls really got hammered. It was an okay curry, but not worth all the drama. I very rarely get burn notices on my IP, so maybe the drama was in my mind.

      Reply
      • Richa

        May 02, 2022 at 8:03 pm

        Oh no. So weird. I use my 8 qt duo which does give burn sometimes and it works fine in it. Some models are just unpredictable. Which model do you have .
        You can just cook this on the stovetop(see instructions in notes)

        Reply
      • Richa

        May 02, 2022 at 10:32 pm

        You can also just omit the tomato

        Reply
    16. Jamin

      May 01, 2022 at 11:44 pm

      5 stars
      So happy I saw this post on Facebook today and had everything to make it. Great flavor and simple to make with pantry staples. I was a bit hesitant to use that amount of salt and only used around 1/2 tsp at first but I do think it needed the full 3/4 tsp to wake up the flavors alongside the finishing lemon juice. I also stirred in soy yogurt and about 1-2 tbsps of vegan butter to give it the fat to round out the dish. 5/5 would recommend and make again.

      Reply
      • Richa

        May 02, 2022 at 10:19 am

        Yay

        Reply
    17. Kerry

      May 01, 2022 at 4:39 am

      5 stars
      We really enjoyed the deep flavor and complexity. I did get a Burn Notice on I.P. so stopped immediately, cleaned out the pot and scraping the bottom without getting the burned bits and I added a cup of water. Then when I used saute feature I boiled it down to consistency after adding milk and yogurt. Next time, I will add extra l liquid as I have 8qt and maybe this makes a difference. I followed instructions to a T the first time.

      Reply
      • Richa

        May 01, 2022 at 5:40 am

        Yes some pots are just sensitive or heat unevenly. I’ve made this in my 8 qt as that’s the one that’s in my studio. A bit more liquid will help avoid the burn

        Reply
    18. Richard

      April 30, 2022 at 8:05 pm

      5 stars
      Very tasty dish and super easy to put together. For those not big fans of cumin, start off with ½ tsp. You can always add more later.

      Reply
      • Vegan Richa Support

        May 01, 2022 at 1:36 pm

        thanks Richard

        Reply
    19. JoAnn

      April 30, 2022 at 2:52 pm

      Do I soak the soy curls prior to cooking in this dish stovetop method?

      Reply
      • Richa

        April 30, 2022 at 2:58 pm

        No need to soak them

        Reply
    20. Vanessa

      April 30, 2022 at 8:11 am

      I don’t have a pressure cooker, can this be cooked in a slow cooker? Thanks

      Reply
      • Richa

        April 30, 2022 at 8:16 am

        I have saucepan instructions in the notes section. I don’t use a slow cooker, but it should work just fine in one. I don’t know the time it would need

        Reply

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