Instant Pot Vegan Butter Chicken with Soy Curls and Chickpeas - oil-free
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 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)
- â½ to 1 tspâ garam masala
- â½ tsp paprika or kashmiri chili powder
- â¼ to â½ tsp cayenne
- 3/4 tsp salt
- 1 cup soy curls ((dry not rehydrated))
- 1 cup cooked chickpeas
- cashew cream made with with â¼ cup soaked ( cashew
- 1/2 tsp or more garam masala
- 1/2 tsp or more sugar or sweetener
- 1 tsp kasoori methi - dried fenugreek leaves (or add a
- 1/2 tbsp finely chopped green bell pepper)
- 1/2 tsp minced or finely chopped ginger
- 1/4 cup cilantro for garnish
- Carbohydrate 18.97559 g
- Cholesterol 0 mg
- Fat 0.666158 g
- Fiber 4.58683333613078 g
- Protein 3.684858 g
- Saturated Fat 0.0965154666666667 g
- Serving Size 1 1 Serving (568g)
- Sodium 626.845833333333 mg
- Sugar 14.3887566638692 g
- Trans Fat 0.205371566666667 g
- Calories 81 calories
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 cook on Manual for 8 to 10 minutes. (6 minutes for stove top pressure cooker). Quick release after 10 minutes. 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.
