Dinner does not get easier than this Vegan Coconut Chicken Soycurl Curry - a simple dump, set and forget Instant Pot coconut curry the whole family will love! Dump and Done, No sautéing or chopping, Nut-free glutenfree

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 16 minutes
  • Total time: 21 minutes
  • Yield: 4
  • Category: Main Course
  • Cuisine: Indian

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

Method

  1. Lightly oil your inner pot of the Instant pot.
  2. 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)
  3. Close the lid and pressure cook for 16 minutes. Let the pressure release naturally. (Or quick release after 10 mins)
  4. Open the lid. Taste and adjust salt and flavor.
  5. 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.
  6. Let it come to a good boil. Then cancel saute. 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

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.