Instant Pot Vegan Methi Chicken Curry (Soy Curls)
A creamy, comforting Instant Pot curry made with soy curls and fragrant fenugreek leaves.
30 minPrep: 15 minCook: 15 minIndianVegan
instant potsoy curlsvegan chickenfenugreek curry
Method
- 1
Turn Instant Pot to sauté mode and heat oil.
- 2
Add whole spices and cook until fragrant.
- 3
Add onion and sauté until translucent.
- 4
Blend tomato, tomato paste, garlic, ginger, chilli and water.
- 5
Add blended mixture and ground spices to the pot.
- 6
Add soy curls, yogurt, salt and sugar. Stir well.
- 7
Seal and pressure cook for 15 minutes. Natural release.
- 8
Add plant milk and simmer on sauté mode until creamy.
- 9
Stir in fenugreek leaves and garam masala.
- 10
Garnish with coriander and serve with rice or flatbread.
Ingredients
- •1 tsp oil (or broth for oil-free)
- •2 bay leaves
- •3 green cardamom pods
- •3 cloves
- •1 cinnamon stick
- •½ onion, finely chopped
- •1 tomato
- •1 tbsp tomato paste
- •4 cloves garlic
- •½ inch ginger
- •1 green chilli
- •¾ cup water
- •1 tsp ground coriander
- •½ tsp turmeric
- •1 tsp ground cumin
- •¾ tsp salt
- •½ tsp sugar (optional)
- •1½ cups dry soy curls
- •½ cup dairy-free yogurt
- •¾ cup plant milk
- •3 tsp dried fenugreek leaves (kasuri methi)
- •Garam masala to taste
- •Fresh coriander to garnish
Notes
- •Add extra plant milk if reheating leftovers.
- •Swap soy curls for chickpeas or tofu if preferred.
- •Delicious with basmati rice or naan.