Empty My Fridge
Instant Pot Vegan Butter Chicken with Soycurls and Chickpeas
Ingredients
- Tomato3
- Garlic4 cloves
- Ginger · minced finely chopped½ inches + ½ tsp
- Chili pepper1 ½
- Garam masala½–1 tsp + 1 tsp
- Paprika or kashmiri chili powder½ tsp
- Cayenne pepper¼–½ tsp
- Salt¾ tsp
- Soy curls1 cup
- Chickpea · cooked1 cup
- Cashew¼ cups
- Sugar½ tsp
- Fenugreek · dried1 tsp
- Cilantro¼ cups
Instructions
- Blend the tomatoes, garlic, ginger and chile with the water until smooth.
- Pour the purée into the Instant Pot or pressure cooker. Add the soy curls, chickpeas, spices and salt.
- Close the lid and pressure cook on high for 8 to 10 minutes (6 minutes in a stovetop pressure cooker). Quick release after 10 minutes.
- Set the pot to sauté (medium heat for a stovetop cooker). Stir in the cashew cream, garam masala, sweetener and fenugreek leaves. Bring to a boil.
- Taste and adjust salt, heat and sweetness, adding more cayenne and salt if needed.
- Fold in the chopped green chile, ginger and cilantro, then press cancel to turn off the heat.
- Optionally stir in some vegan butter or oil for extra richness. Serve hot over rice or with flatbread or naan.
Summarized from Vegan Richa's video. Watch it for the details.
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