Empty My Fridge
Vegan Instant Pot Coconut “Chicken” Curry with Soy Curls
Ingredients
- Dry soy curls4 oz
- Cashew milk15 oz
- Canned tomato · chopped diced1 cup
- Garam masala2–3 tsp
- Coriander seed · ground1 tbsp
- Cumin · ground1–1 ½ tsp
- Turmeric · ground1 tsp
- Garlic · paste2 tbsp
- Chili powder½ tsp
- Salt¾ tsp
- Black pepper¼ tsp
- Onion powder · dried flakes1 tbsp
- Fenugreek · dried1 tsp
- Coconut milk1 cup
- Cilantro
Instructions
- Lightly oil the inner pot of the Instant Pot.
- Add all the ingredients except the ones listed for later, and mix very well. If using fresh tomatoes, add 3 tablespoons water. If your pot tends to scorch, add 1/2 cup water whether the tomatoes are fresh or canned.
- Close the lid and pressure cook for 16 minutes. Let the pressure release naturally, or quick release after 10 minutes.
- Open the lid and taste, then adjust salt and flavor.
- Stir in 3/4 to 1 cup non-dairy milk, since the soy curls will have absorbed the sauce. For a creamier result, you can also add 2 to 3 tablespoons non-dairy yogurt. Press Sauté.
- Once it reaches a good boil, turn off Sauté. Garnish with cilantro and lemon juice, adjust salt and heat, and serve over rice or with flatbread or naan.
Summarized from Vegan Richa's video. Watch it for the details.
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GarlicTomatoCoconut milkCanned tomatoCashew milk
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