Who’s in the mood for vegan curries!? This time I’ve veganized an all-time Indian favorite: Fenugreek Chicken aka. Methi Chicken – a hearty spicy Indian curry!
- Onion - Soy curls - Non dairy yogurt - Non dairy milk - Sugar - Cumin
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Start the Instant Pot on saute mode. Add the oil and wait for it to get hot. Add the whole spices and mix for a few seconds. Then add the minced onions and saute until translucent.
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Blend the tomato, tomato paste, garlic, ginger, and green chili with 3/4 cup water. Add ground spices and mix in. Add the tomato mixture to the instant pot and mix it in. Switch off the saute mode.
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Add the dried soy curls, salt, sugar, yogurt and mix in. Close the lid of the instant pot and pressure cook for everything 15 mins.
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Open the lid and add the nondairy milk and bring the curry to a boil on saute mode. Taste the curry and adjust salt and seasoning. Add garam masala or ground coriander along with the fenugreek leaves and mix to combine.
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Garnish your vegan soy curl curry with cilantro and pepper flakes and serve with some lime wedges if you want to add some zing.
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