Instant Pot Vegan Butter Chicken with Soy Curls and Chickpeas - oil-free
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Vegan Richa · by Vegan Richa★ 5.0 (115)

Instant Pot Vegan Butter Chicken with Soy Curls and Chickpeas - oil-free

NUTRITION · PER SERVING45M COOK
CAL 28%·PRO 37%
CARBS 44G32% OF CAL
9G FIBER12G SUGAR23G OTHER
FAT 38G61% OF CAL
7G SAT31G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy, spiced Indian curry made with soy curls and chickpeas in a tomato-based sauce with garam masala and warm spices. Cooked in an Instant Pot for speed, it's oil-free and ready in under an hour.

mainindiancurrytofubeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 3
  • 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
PREP
10M
SODIUM
785MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.