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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.
This is such a delicious dish, thank you for the recipe! My curry turned out tasting a bit bitter. I was wondering which of the seasonings causes the bitterness. Or maybe should I buy them from a different company/brand? TIA!
Could be the garam masala or fenugreek leaves. Use lesser or a different brand
I love the flavors in this recipe. I might have to buy the seasonings from a different brand. Thanks so much for your reply!
Thank you!
Quick question- I threw all the ingredients in my instant pot as listed and set it to cook under high pressure for 16 mins. Not far into the process my instant pop beeped a “burn” warning and wouldn’t cook it any further. Indeed, the food on the bottom of the pot is burned. Would it be okay to add in extra liquid at the beginning to prevent this? If so, what would you recommend?
Oh no. Some of the models or some newer ones tend to heat unevenly or heat more and then will tend to cause burn. I have 3 from 3 different years. Nothing burns in my oldest 6qt. The newer 8 qt sometimes scorches on one side and then will give burn. The newest 6 qt doesn’t heat enough .
Add 1/2 to 3:4 cup more liquid. The moisture content in tomatoes varies and the brand of coconut milk might make a difference as well. So add a bit more liquid .
I will try that, thank you
This is an absolute favorite, and very forgiving, recipe. My omni husband loves it!
I add garbanzo beans and an extra can of tomatoes. When the IP hits foodburn, just stir and reset for 0 minutes.
We’re never disappointed.
Fabulous
Delicious recipe. I did a quick release and didn’t bother waiting 10 minutes, soy curls cook really fast. Turned out just fine!
good to know
I used Quorn pieces and it was delicious as ever!
Interesting
This recipe is FAB. To be able to throw it together in the ipot is so useful and the flavour is great. I’m in the UK and grew up eating my best friend’s Mom’s home-cooked Indian food… I miss those days! I tend to go a wee bit easier on the spice and sometimes now, I add some frozen spinach or peas in to the mix. Whichever way, it’s become a favourite in our house. Thank you so much
good idea 🥬
Hi Richa,
Can’t wait to try this recipe and I am really looking forward to your new cookbook! Thank you so much for all of your delicious recipes. Your blog is definately a go to for me.
perfect! enjoy the book 📚 =)
Hi!
I did purchase the Instant Pot cookbook but I couldn’t find this particular recipe in it? Would it be in the cookbook under a different name? I found similar recipes, but not this particular one? Thank you for your reply!
All blog recipes are not in the book. The publishers don’t allow already published recipes to be in a print book . There are a few of the popular ones there
This was so easy to make and delicious
I’m so glad that you liked it
Just put this in the instapot and rice is in the cooker, and I can tell already that this recipe is extraordinary! If this is a sign of what’s to come in the upcoming cookbook, then I am so glad I pre-ordered mine. Easiest recipe to put together on a Friday night. I tasted the sauce before I turned on the instapot and it is rich, flavorful, and the spices are beautifully balanced. Thank you Richa for this recipe!
Awesome! There are all kinds of recipes in the book. Some simple and quick and others a bit more work but make amazing delicious food! Mark up the easy ones based on your preference to begin with , there are 150 recipes so lots of options to keep cooking based on your preference that day:) .
Holy Moly!
Was not expecting such a simple recipe to pack so much flavor! I’ve been in the middle of exams and wanted to make something easy and quick in the IP. I could not believe how fast it was and how tasty it was without all the vegetable prep! I coupled it with some cauliflower rice and had a full happy belly!! Thank you Richa!! Looking forward to your new book!
Lauren
Yay! Awesome
Hello! Thank you so much for all you do. Is this recipe freezer friendly?
thank you Dianne, sure, and cook the rice fresh taht day you’d like to serve it