Vegan Methi Chicken Curry with Creamy Fenugreek Onion Sauce
Indulge in the flavors of this Vegan Curry, featuring soy curls and a luscious Fenugreek Onion Sauce, reminiscent of the classic Indian Methi Chicken. This straightforward Instant Pot recipe offers a gluten-free and nut-free option, and for those with soy sensitivities, a soy-free alternative is also available.
Course Dinner
Cuisine Indian
Keyword Vegan Food
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Servings 4
Calories 181kcal
Equipment
Pot
Blender
Ingredients
1tspvegetable oil
3bay leaves
3green cardamom pods opened
3cloves
2inchcinnamon stick
1/2red onionchopped
1medium tomato
1tbsptomato paste
4clovesof garlic
1/2inchginger
1package of vegan chicken
1green chile
3/4cupwater
1tspcayenne pepper
1/2tspturmeric
1tspground cumin
3/4tspsalt
1/2tspbrown sugar
2cupsoy curlsdry, not rehydrated
1/2cupNon dairy yogurt
3/4cupcoconut milk
3tspdried fenugreek leaveskasoori methi
garam masala to taste
1/4cupcilantro for garnish
Instructions
Add the oil to a pot and wait for it to get hot. Add the whole spices and mix for 30 seconds until fragrant, then add the minced onions and saute until translucent.
Put the tomato, tomato paste, garlic, ginger, chili with 3/4 cup water on your high-speed blender.
Add ground spices and mix them in. Add tomato mixture to the IP and mix it in. Switch off saute mode.
Add the dried soy curls, salt, sugar, dairy-free yogurt and mix in. Close the lid and pressure cook for 15 mins, natural release.
Open the lid and add the coconut milk and bring to a boil. Taste and adjust salt and flavor.
Mix the garam masala and fenugreek leaves. The fenugreek leaves can be toasted in advance and mixed as needed.
Serve garnished with cilantro, cayenne pepper, and some freshly cut lime wedges. Tastes best with toasted bread.