Instant Pot Vegan Butter Chicken with Soy Curls and Chickpeas - oil-free
User Reviews
5
-
Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
3
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Calories
318 kcal
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Course
Main Course
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Cuisine
Indian, Vegan, gluten-free
Instant Pot Vegan Butter Chicken with Soy Curls and Chickpeas - oil-free
Description
Instant Pot Vegan Butter Chicken with Soy Curls and Chickpeas begins by blending fresh tomatoes, garlic, ginger, serrano chile, and water into a smooth base. This sauce combines with dry soy curls, cooked chickpeas, and a mix of spices including garam masala, paprika, cayenne, salt, fenugreek leaves, sugar, and green chile in the Instant Pot. Pressure cooking for 8 to 10 minutes infuses the soy curls and chickpeas with the curry flavors.
After pressure cooking, cashew cream is stirred in to add richness without dairy, along with additional seasoning adjustments. Fresh chopped cilantro finishes the dish for brightness. The texture is creamy and thick, contrasting the tender soy curls and chickpeas. The recipe offers depth from the spices balanced by mild heat and subtle sweetness.
This vegan dish pairs well with rice, naan, or flatbread for a complete meal. It serves as a substantial plant-based alternative to traditional butter chicken by mimicking the creamy, spiced profile without oil or animal products.
For nut-free variation, substitute cashew cream with coconut cream. Stove-top instructions are included for those without an Instant Pot. The recipe is adaptable to other meat substitutes or vegetables maintaining the same cooking approach.
Ingredients
- 3 tomato or 1 15 oz can diced tomatoes, large ripe
- 4 cloves garlic
- 1/2 inch ginger cube
- 1 green chile I use serrano, hot or mild
- 3/4 cup water , use 1 cup if the tomatoes arent very juicy
- ½ to 1 tsp garam masala
- ½ tsp paprika or kashmiri chili powder
- ¼ to ½ tsp cayenne pepper
- 3/4 tsp salt
- 1 cup soy curls (dry, not rehydrated)
- 1 cup chickpeas cooked
- 1/4 cup cashews or 1/2 cup cashew cream or other non Dairy cream, soaked and blended with ½ cup water
- 1 tsp garam masala or more
- 1/2 tsp sugar or sweetener
- 1 tsp fenugreek leaves or add a 1/4 tsp ground mustard, kasoori methi, dried
- 1/2 green chile finely chopped, or use 2 tbsp finely chopped green bell pepper, moderately hot
- 1/2 tsp ginger minced or finely chopped
- 1/4 cup cilantro for garnish
Instructions
- Blend the tomatoes, garlic, ginger, chile with water until smooth.
- Add pureed tomato mixture to the Instant pot or pressure cooker. Add soy curls, chickpeas, spices and salt. Close the lid and press manual/pressure cook at high pressure, for 8 to 10 minutes. (6 minutes for stove top pressure cooker). Quick release after 10 minutes. (See notes for Stove top instructions)
- Start the IP on saute (medium heat for stove top pressure cooker). Add the cashew cream, garam masala, sweetener and fenugreek leaves and mix in. Bring to a boil, taste and adjust salt, heat, sweet. Add more cayenne and salt if needed. Fold in the chopped green chile, ginger and cilantro and press cancel(take off heat).
- At this point you can add some vegan butter or oil for additional buttery flavor. Serve hot over rice or with flatbread or Naan.
Notes
- For a nut-free version, replace cashew cream with coconut cream as a creamy substitute.
- Stove-top preparation involves simmering the tomato sauce, soy curls, chickpeas, and spices until thickened, then adding cream and finishing seasoning.
- Variations include using seitan or vegetables instead of soy curls and chickpeas; adjust quantities as needed if the substitute absorbs less liquid.
- This recipe serves about four portions and pairs well with rice or flatbread.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 48g | 16% |
| Protein | 19.2g | 38% |
| Fat | 6g | 9% |
| Sodium | 608mg | 25% |
| Potassium | 890mg | 19% |
| Fiber | 13g | 52% |
| Sugar | 11g | 22% |
| Vitamin A | 1160IU | 23% |
| Vitamin C | 21.1mg | 23% |
| Calcium | 90mg | 9% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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