Instant Pot Vegan Butter Chicken with Soy Curls and Chickpeas - oil-free
Instant Pot Vegan Butter Chicken with Soycurls and Chickpeas. 15 minute Active time! 1 Pot Creamy Indian Butter Soy Curls. Use all Chickpeas for soy-free. Vegetarian Gluten-free Recipe. Oil-free Nut-free option
Servings: 3
Ingredients
- 3 large ripe tomatoes or 1 15 oz can diced tomatoes
- 4 cloves of garlic
- 1/2 inch cube of ginger
- 1 hot or mild green chile , I use serrano
- 3/4 cup water , use 1 cup if the tomatoes arent very juicy
- ½ to 1 tsp garam masala
- ½ tsp paprika or kashmiri chili powder
- ¼ to ½ tsp cayenne
- 3/4 tsp salt
- 1 cup soy curls (dry, not rehydrated)
- 1 cup cooked chickpeas
- 1/4 cup soaked cashews blended with ½ cup water , or 1/2 cup cashew cream or other non Dairy cream
- 1 tsp or more garam masala
- 1/2 tsp or more sugar or sweetener
- 1 tsp kasoori methi - dried fenugreek leaves or add a 1/4 tsp ground mustard
- 1/2 moderately hot green chile finely chopped, or use 2 tbsp finely chopped green bell pepper
- 1/2 tsp minced or finely chopped ginger
- 1/4 cup cilantro for garnish
Instructions
- Blend the tomatoes, garlic, ginger, chile with water until smooth.
- Add pureed tomato mixture to the Instant pot or pressure cooker. Add soy curls, chickpeas, spices and salt. Close the lid and press manual/pressure cook at high pressure, for 8 to 10 minutes. (6 minutes for stove top pressure cooker). Quick release after 10 minutes. (See notes for Stove top instructions)
- Start the IP on saute (medium heat for stove top pressure cooker). Add the cashew cream, garam masala, sweetener and fenugreek leaves and mix in. Bring to a boil, taste and adjust salt, heat, sweet. Add more cayenne and salt if needed. Fold in the chopped green chile, ginger and cilantro and press cancel(take off heat).
- At this point you can add some vegan butter or oil for additional buttery flavor. Serve hot over rice or with flatbread or Naan.
Video
Notes
To make this without nuts use 1/3 cup or more coconut cream instead of cashew cream.
Stove top skillet version: Follow step 1. Add pureed tomato mixture to a skillet/saucepan over medium heat. Add soy curls, chickpeas, spices, 1/2 cup water and salt. Partially Cover and cook for 12 to 15 minutes, until the sauce thickens and garlic does not taste raw. Add the cashew cream, garam masala, sweetener and fenugreek leaves and mix in. Bring to a boil, taste and adjust salt, heat, sweet. Add more water if too thick, more cayenne and salt if needed. Fold in the chopped green chile, ginger and cilantro and 1 tbsp vegan butter if using. Also see my stove top Butter Tofu recipe for reference.
Variations: Use all chickpeas, seitan, other meat subs, or veggies to make soyfree. When using subs that dont absorb much liquid, use larger quantity (for eg 2.5 to 3 cups shredded seitan to sub the soycurls+chickpeas).
Nutrition is 1 of 4 serves. Does not include rice
Nutrition
Calories: 318kcal | Carbohydrates: 48g | Protein: 19.2g | Fat: 6g | Sodium: 608mg | Potassium: 890mg | Fiber: 13g | Sugar: 11g | Vitamin A: 1160IU | Vitamin C: 21.1mg | Calcium: 90mg | Iron: 4.6mg