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
Servings: 4
Ingredients
- 4 ounces dry soy curls
- 15 ounce can full-fat coconut milk or use any thick non-dairy milk such as oat milk or light cashew milk
- 1 cup 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 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.
Video
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.
Nutrition
Calories: 250kcal | Carbohydrates: 17g | Protein: 16g | Fat: 14g | Saturated Fat: 10g | Sodium: 677mg | Potassium: 397mg | Fiber: 7g | Sugar: 6g | Vitamin A: 237IU | Vitamin C: 14mg | Calcium: 150mg | Iron: 7mg