Go Back
–+ servings
Print Recipe
4.97 from 33 votes

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
Prep Time5 minutes
Cook Time16 minutes
Total Time21 minutes
Course: Main Course
Cuisine: Indian
Keyword: coconut curry chicken, coconut soycurl curry, instant pot coconut chicken curry, vegan coconut chicken curry
Servings: 4
Author: Vegan Richa

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
US Customary - Metric

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.
  • Let it come to a good boil. Then cancel saute. 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

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. 
❤️Like this Recipe? Get my Instant pot cookbook! 10 days to release day!  ❤️
 

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