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

Instant Pot Vegan Butter Chicken with Soycurls and Chickpeas. 15 minute Active time! 1 Pot Creamy Indian Butter Soy Curls. Use all Chickpeas for soy-free. Vegetarian Gluten-free Recipe. Oil-free Nut-free option

#recipes #easy #Vegan #Chicken #garlic #Sauce

Ingredients

• 3 large ripe tomatoes or 1 15 oz can diced tomatoes
• 4 cloves of garlic
• 1/2 inch (0.5 inch) cube of ginger
• 1 hot or mild green chile , I use serrano
• 3/4 cup (250 ml) water , use 1 cup if the tomatoes arent very juicy
• ½ to 1 tsp  (1/2 to 1 tsp ) garam masala
• ½ tsp (0.5 tsp) paprika or kashmiri chili powder
• ¼ to ½ tsp (1/4 to 1/2 tsp) cayenne
• 3/4 tsp (0.75 tsp) salt
• 1 cup (55 g) soy curls (dry, not rehydrated)
• 1 cup (5.78 oz) cooked chickpeas
• Cashew cream made with with ¼ cup soaked cashews blended with ½ cup water
• 1/2 tsp (0.5 tsp) or more garam masala
• 1/2 tsp (0.5 tsp) or more sugar or sweetener
• 1 tsp kasoori methi - dried fenugreek leaves or add a 1/4 tsp ground mustard
• 1/2 (0.5 ) moderately hot green chile finely chopped, or use 2 tbsp finely chopped green bell pepper
• 1/2 tsp (0.5 tsp) minced or finely chopped ginger
• 1/4 cup (4 g) cilantro for garnish

Instructions

1. Blend the tomatoes, garlic, ginger, chile with water until smooth.
2. 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. (See notes for Stove top instructions)
3. Start the IP on saute (medium heat for stove top pressure cooker). Add the ........
4. ............

Original Article from veganricha.com

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