Instant Pot Vegan Coconut Chicken Curry with Soy curls

• 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