Recipes

Vegan Instant Pot Coconut "Chicken" Curry with Soy Curls Recipe

Easy breezy recipe using an Instant Pot! Indulge in the delightful flavors of a rich and creamy Vegan Instant Pot Coconut "Chicken" Curry with the hearty addition of soy curls. This plant-based twist on a classic dish promises to satisfy your taste buds and warm your soul. With the magic of the Instant Pot, you can have this aromatic and comforting curry ready in no time. Butler Soy Curls are a versatile plant protein that soak up all the flavours you add to it. Simply rehydrate the soy curls for a few minutes, wring out the water, and add any spices and sauces you'd like! In this recipe, you can skip that step and just throw everything into the Instant Pot for a quick and simple lunch or dinner. Soy curls are a very popular meat alternative and we have it available in a retail size or a bulk 12lb box. Once you try soy curls, you'll definitely be purchasing in bulk sizes moving forth! They can be stored dry in the pantry but can also be stored in the fridge or freezer to prolong its shelf life past 12+ months. Recipe by Vegan Richa. Ingredients You'll Need: 4 ounces (113.4 g) dry soy curls 15 ounce (425 ml) can full-fat coconut milk or use any thick non-dairy milk such as oat milk or light cashew milk 1 cup (149 g) 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 (240 ml) non-dairy millk such as oat milk or light coconut milk cilantro and 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: Coconut free: Use oat milk and then fold in 2-3 tablespoons of non dairy yogurt after opening the lid. Soy-free: Use seitan, or 1 can drained chickpeas, or cubed tofu, or beyond meat strips. Pressure cook 9 mins with tofu or beyond meat. Saucepan: Add the tomatoes and spices to a saucepan over medium heat and cook for 6-8 mins or until tomatoes are jammy. Mash the larger pieces. Add the rest of the ingredients and the 1 cup non dairy milk, partially cover and cook for 20-25 mins. Why cook this in an instant pot? The sauce gets a roasted deeper flavor under pressure that you don’t get on just simmering everything together.