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Dinner does not get easier than this Instant Pot Vegan Coconut Chicken Curry with Soy Curls- a simple dump, set, and forget Instant Pot coconut curry the whole family will love. Dump and done, Nutfree, No sautéing or chopping needed! Serve over rice or with roti or Naan.
I love this vegan soy curl Curry. It’s the ultimate comfort food! It features chewy soy curls simmered in a perfectly balanced sweet and slightly spicy tomato coconut sauce. An easy Instant Pot recipe that is rich in plant-based protein, and fragrant thanks to the amazing spices .
This is another dump and done recipe! Just put all the ingredients in the instant pot and pressure cook! And done! Stove top saucepan option is in the recipe notes.
Soy curls are a great chicken/meat subs. They are made with whole non GMO soybeans. You can find them in some stores or online on amazon. They have a slightly stringy texture and if you cook them well, they pick up the flavor and the texture also is very pleasing. I love them in my butter chicken and spicy dragon chicken.
You can also use other dried bean chunks! Look for “Wadi” in Indian stores made of moong bean, black eyed peas and other lentils/beans. The wadi texture is different but they work equally well for this Instant pot soy curl curry recipe. You can also use seitan, tvp, soy chunks, beyond meat strips other chicken subs.
why you’ll love this vegan Coconut chicken curry!
- it’s a dump and done recipe. Just put everything into the instant pot and done. No sautéing needed and almost no chopping!
- it’s Glutenfree and Nutfree
- Use chickpeas or other chicken subs to make it Soyfree
- It takes just a few minutes to put together!
Book news! My Instant pot book got a little delayed because of global supply chain issues. This is affecting many cookbook releases. It will start shipping May 24 instead of May 3. It’s right around the corner! 4 weeks to go! If you haven’t yet picked up the Preorder bonuses, get them here. More bonuses and giveaways coming up. Thank you to everyone who Preordered! Watch the unboxing of the first copies here.
More Soy Curls Recipes:
- Sesame Shallot Soy Curl Stir Fry
- Korean BBQ Soy Curls Crunchwrap
- Skillet Enchiladas with Soy Curls
- Vegan Methi Chicken Curry Recipe (Instant Pot) Soy Curls in Fenugreek Onion Sauce
- General Tso soy curls
Instant Pot Vegan Coconut Chicken Curry with Soy curls
Ingredients
- 4 ounces dry soy curls
- 15 ounce can full-fat coconut milk or use any thick non-dairy milk such as oat milk or light cashew milk
- 1 cup 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 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.
Video
Notes
- Coconut free: Use oat milk and then fold in 2-3 tablespoons of non dairy yogurt after opening the lid.
- Soyfree: 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
- soy curls -rich in fiber and protein, soy curls are made of non-GMO soybeans. You will find them in your grocery store or on Amazon or buy directly from butler foods
- full-fat coconut milk or use any thick non-dairy milk such as oat milk or light cashew milk
- tomatoes: use chopped fresh tomato or canned diced tomato
- spices: garam masala, coriander, cumin, turmeric, ginger-garlic paste , cayenne or Indian red chili powder, black pepper, onion flakes, and dried fenugreek leaves add amazing flavor
Tips:
- omit the chili powder to keep it low heat
- for an extra creamy curry, stir in some non dairy yogurt in the end
- not a fan of soy curls? You can also use seitan, TVP, beyond meat strips, other chicken subs, chickpeas or tofu
- Coconut free: Use oat milk and then fold in 2-3 tablespoons of non dairy yogurt after opening the lid.
- Soyfree: Use seitan, or 1 can drained chickpeas, or cubed tofu, or beyond meat strips. Pressure cook 9 mins with tofu or beyond meat.
How to Make this Instant pot Coconut Curry Chicken
Lightly oil your inner pot of the InstantPot.(some pots can be over sensitive esp when using tomatoes, so oiling helps reduce the chances of scorching)
Then add all of the ingredients listed except for the ones listed under adding later and mix really well. Add 2-3 tablespoons water if using fresh tomatoes.
Close the lid and pressure cook for 16 minutes. Let the pressure release naturally.
Open the lid. Taste and adjust salt and flavor.
Add in 3/4 to 1 cup of non-dairy milk because the sauce will have gotten absorbed by the soy curls and then start saute.
Let it come to a good boil. Then cancel saute.
Serving:
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. You can use rice or rice noodles you have on hand. For a low carb option, serve this dish over cauliflower or broccoli rice.
Storage:
Store leftover soy curl curry in an airtight container for about 3 days in the refrigerator. If you plan to make the Instant Pot curry ahead, I recommend making the rice fresh the day you intend to eat the curry.
So good and so easy! Made this recipe as is and served with rice and naan…a big hit!
Yay!
LOL, leftovers! You’re kidding, right?!!! This is so good. I added chopped bok choy and lowered the cooking time to 4 minutes with a quick release. There was no need to add additional milk at the end. Perfection!
So happy you like it!
Is cooking time really a full 16 minutes?
The cooking time is 16 minutes in the Instant pot, the full recipe takes 21 minutes.
Delicious and so easy. I love dump-and-done recipes 🙂
Yay!
forgot to add – I learned a trick to help prevent burning many years ago from the Lorna Sass books. Always add tomatoes last. Give everything else a stir, then layer the tomatoes on top without stirring. I’ve never had a recipe burn in a pressure cooker.
Thanks for the tip!
I made this as written – delicious and easy! I do like the dump-and-done instant pot recipes 🙂
Good to hear!
I will absolutely be making this again with a few tweaks. I used fresh tomato and next time I would used canned tomato for a more pronounced tomato flavour. I would also consider adding a small amount of tomato paste.
I would worried about scorching in the instant pot, so I added a bit more liquid, and I would not do that next time as it came out a bit more watery.
I used the lower end of suggested spices and would go on the higher end next time.
Overall an amazing recipe I can’t wait to make again!
Good to hear!
Outstanding! My whole family are soy curl converts after this recipe.
Hello,
When this recipe calls for dried soy curls, does that mean you add to instapot/saucepan without soaking them first?
Thanks,
Cindy
Yes
This was super easy and so delicious. Game changer! Thanks so much for this recipe.
yay! thank you for trying it!