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Instant Pot Vegan Coconut Chicken Curry with Soy curls
5 from 96 votes

Instant Pot Vegan Coconut Chicken Curry with Soy curls

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.

Prep Time
5 mins
Cook Time
16 mins
Total Time
21 mins
Servings: 4
Calories: 250 kcal
Course: Main Course
Cuisine: Indian

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
  • lemon juice for garnish
  • cilantro for garnish

Instructions

    Cup of Yum
  1. Lightly oil your inner pot of the Instant pot.
  2. 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)
  3. Close the lid and pressure cook for 16 minutes. Let the pressure release naturally. (Or quick release after 10 mins)
  4. Open the lid. Taste and adjust salt and flavor.
  5. 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.
  6. 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

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: 4 Serving

Amount Per Serving

Calories 250

% 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.