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Instant Pot Vegan Butter Chicken with Soy Curls and Chickpeas - oil-free
5 from 333 votes

Instant Pot Vegan Butter Chicken with Soy Curls and Chickpeas - oil-free

This oil-free vegan butter chicken uses rehydrated soy curls and chickpeas simmered in a spiced tomato-based sauce enriched with cashew cream for a creamy texture. The dish is seasoned with Indian spices like garam masala, fenugreek leaves, cayenne, and paprika, delivering savory, mildly spicy flavors. Cooking in an Instant Pot speeds the melding of ingredients, producing a thick, flavorful curry that can be served over rice or with flatbread.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 3
Calories: 318 kcal
Course: Main Course
Cuisine: Indian, Vegan, gluten-free

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

    Cup of Yum
  1. Blend the tomatoes, garlic, ginger, chile with water until smooth.
  2. 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)
  3. 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). 
  4. 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

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%)

Nutrition Facts

Serving: 3 Serving

Amount Per Serving

Calories 318

% 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.