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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.
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.
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.
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.
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
Instant Pot Vegan Coconut Chicken Curry with Soy curls
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
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
How to Make this Instant pot Coconut Curry Chicken
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.
Close the lid and pressure cook for 16 minutes. Let the pressure release naturally.
Open the lid. Taste and adjust salt and flavor.
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.
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.
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!
Yay! You can quick release after 10 mins
Oh that’s great news! Thank you!!!
you’re very welcome
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! 😁💖
Yay! Awesome
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
Yay
We made this with 1/2 cup tomatoes and it turned out perfectly! It tastes soo good! No burns and a fabulous dinner!
Yay
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.
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)
You can also just omit the tomato
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.
Yay
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.
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
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.
thanks Richard
Do I soak the soy curls prior to cooking in this dish stovetop method?
No need to soak them
I don’t have a pressure cooker, can this be cooked in a slow cooker? Thanks
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