Instant Pot Vegan Methi Chicken Curry with Creamy Fenugreek Onion Sauce
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Vegan Richa · by Vegan Richa★ 4.9 (16)

Instant Pot Vegan Methi Chicken Curry with Creamy Fenugreek Onion Sauce

NUTRITION · PER SERVING40M COOK
CAL 7%·PRO 14%
CARBS 16G48% OF CAL
4G FIBER5G OTHER7G TOTAL SUGAR
FAT 5G36% OF CAL
1G SAT5G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

This vegan Indian curry replaces traditional chicken with soy curls in a creamy fenugreek and onion sauce infused with warm spices like cardamom, cinnamon, and garam masala. Made in an Instant Pot for convenience, it's gluten-free and nut-free with a dairy-free yogurt base. A comforting, aromatic vegan main course.

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Nutrition & ingredients

Ingredients

serves 4
  • 1 tsp oil (or use 2 tbsp broth for oil-free)
  • 2 bay leaves
  • 3 green cardamom pods ( opened)
  • 3 cloves
  • 1 cinnamon stick ((2 inch))
  • 1/2 onion (finely chopped)
  • 1 tomato
  • 1 tbsp tomato paste
  • 4 cloves of garlic
  • 1/2 inch ginger ((1/2 inch cube))
  • 1 hot or mild green chile (, I use serrano)
  • 3/4 cup water
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1 tsp ground cumin
  • 3/4 tsp salt
  • 1/2 tsp sugar or sweetener (or more to taste )
  • 1.5 cup soy curls (dry, not rehydrated)
  • 1/2 cup Non dairy yogurt
  • 3/4 cup non-dairy milk (or more to preference , such as almond milk, cashew milk, soy milk, coconut milk or oat milk)
  • 3 tsp dried fenugreek leaves (kasoori methi)
  • garam masala (or coriander to taste )
  • 1/4 cup cilantro for garnish
PREP
15M
SODIUM
473MG
ESTIMATE
COMPLETE

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