Instant Pot Vegan Coconut Chicken Curry with Soy curls
User Reviews
5
96 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
16 mins
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Total Time
21 mins
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Servings
4
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Calories
250 kcal
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Course
Main Course
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Cuisine
Indian
Instant Pot Vegan Coconut Chicken Curry with Soy curls
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This vegan coconut chicken curry uses soy curls simmered with coconut milk, tomatoes, and a blend of Indian spices including garam masala, turmeric, and coriander. Cooked under pressure in the Instant Pot, it develops deep, roasted flavors while the coconut milk and optional non-dairy yogurt create a creamy, rich sauce. Garnished with lemon juice and cilantro, this dish is a hearty plant-based curry that pairs well with rice or flatbreads.
Description
The recipe begins by combining dry soy curls with coconut milk, chopped tomatoes, and a complex spice blend consisting of garam masala, ground coriander, cumin, turmeric, ginger garlic paste, cayenne, and fenugreek leaves in an Instant Pot. Pressure cooking for sixteen minutes under steam infuses the soy curls with the aromatic spices and produces a concentrated, roasted-depth flavor in the sauce. Adding non-dairy milk and optionally yogurt after cooking enriches the sauce’s creaminess. The dish finishes with fresh lemon juice and cilantro for brightness and herbaceous notes. Serving suggestions include rice or flatbreads like naan. The recipe includes options for substitutions and stove-top preparation methods.
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Ingredients
- 4 ounces dry soy curls
- 15 ounce coconut milk can full-fat, or any thick non-dairy milk such as oat milk or light cashew milk
- 1 cup tomato chopped, 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 cumin ground
- 1 teaspoon Turmeric ground
- 2 tablespoon ginger garlic paste or mince half an inch of ginger and 4-5 cloves garlic really well
- 1/2 teaspoon cayenne powder omit to keep it low heat, or Indian red chili powder
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon dried onion flakes
- 1 teaspoon fenugreek leaves optional but adds amazing flavor, or use 1/4 tsp fenugreek seed powder, dried
To Add later
- 1 cup non-dairy milk such as oat milk or light coconut milk
- cilantro for garnish
- 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.
- 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
Notes
- To make this dish coconut-free, use oat milk and fold in non-dairy yogurt after cooking for creaminess.
- For a soy-free alternative, substitute with seitan, chickpeas, tofu, or plant-based meat analogs; adjust cooking time if needed.
- The Instant Pot method intensifies flavors through pressure cooking, but the curry can also be prepared on the stove by simmering longer for a jammy tomato base and creamy sauce.
Nutrition Information
Show Details
Calories
250kcal
(13%)
Carbohydrates
17g
(6%)
Protein
16g
(32%)
Fat
14g
(22%)
Saturated Fat
10g
(50%)
Sodium
677mg
(28%)
Potassium
397mg
(8%)
Fiber
7g
(28%)
Sugar
6g
(12%)
Vitamin A
237IU
(5%)
Vitamin C
14mg
(16%)
Calcium
150mg
(15%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 16g | 32% |
| Fat | 14g | 22% |
| Saturated Fat | 10g | 50% |
| Sodium | 677mg | 28% |
| Potassium | 397mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 14mg | 16% |
| Calcium | 150mg | 15% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
96 reviews
Excellent
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