Instant Pot Vegan Coconut Chicken Curry with Soy curls
View original ↗
Vegan Richa · by Vegan Richa★ 5.0 (36)

Instant Pot Vegan Coconut Chicken Curry with Soy curls

NUTRITION · PER SERVING21M COOK
CAL 20%·PRO 29%
CARBS 21G21% OF CAL
8G FIBER8G SUGAR5G OTHER
FAT 32G71% OF CAL
23G SAT9G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy coconut curry made with soy curls, tomatoes, and warm spices like garam masala and turmeric. The Instant Pot does all the work with minimal prep and no sautéing required. A vegan, gluten-free dinner that tastes like it simmered all day.

mainindiancurrybowltofudairy freegluten freeveganvegetarian
View the full recipe on Vegan Richa →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 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
  • 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 )
  • 1 cup non-dairy millk such as oat milk or light coconut milk
  • cilantro and lemon juice for garnish
PREP
5M
SODIUM
749MG
ESTIMATE
COMPLETE

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