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Vegan Instant Pot Coconut “Chicken” Curry with Soy curls

Dinner does not get easier than this Instant Pot Vegan Coconut Chicken Curry with Soy Curls- a simple dump, set, and forget Instant Pot coconut curry the whole family will love. Dump and done, Nutfree, No sautéing or chopping needed! Serve over rice or with roti or Naan.

Instant Pot vegan coconut chicken Curry served with brown rice

I love this vegan soy curl Curry. It’s the ultimate comfort food! It features chewy soy curls simmered in a perfectly balanced sweet and slightly spicy tomato coconut sauce. An easy Instant Pot recipe that is rich in plant-based protein, and fragrant thanks to the amazing spices .

This is another dump and done recipe! Just put all the ingredients in the instant pot and pressure cook! And done! Stove top saucepan option is in the recipe notes.

a bowl with Intant Pot coconut chicken Curry Served with rice

Soy curls are a great chicken/meat subs. They are made with whole non GMO soybeans. You can find them in some stores or online on amazon. They have a slightly stringy texture and if you cook them well, they pick up the flavor and the texture also is very pleasing. I love them in my butter chicken and spicy dragon chicken.

You can also use other dried bean chunks! Look for “Wadi” in Indian stores made of moong bean, black eyed peas and other lentils/beans. The wadi texture is different but they work equally well for this Instant pot soy curl curry recipe. You can also use seitan, tvp, soy chunks, beyond meat strips other chicken subs.

soycurl curry in an Instant Pot

why you’ll love this vegan Coconut chicken curry!

  • it’s a dump and done recipe. Just put everything into the instant pot and done. No sautéing needed and almost no chopping!
  • it’s Glutenfree and Nutfree
  • Use chickpeas or other chicken subs to make it Soyfree
  • It takes just a few minutes to put together!

Book news! My Instant pot book got a little delayed because of global supply chain issues. This is affecting many cookbook releases. It will start shipping May 24 instead of May 3. It’s right around the corner! 4 weeks to go! If you haven’t yet picked up the Preorder bonuses, get them here. More bonuses and giveaways coming up. Thank you to everyone who Preordered! Watch the unboxing of the first copies here.

overhead shot of Instant Pot vegan coconut chicken Curry served over rice

More Soy Curls Recipes:

  • Sesame Shallot Soy Curl Stir Fry
  • Korean BBQ Soy Curls Crunchwrap
  • Skillet Enchiladas with Soy Curls
  • Vegan Methi Chicken Curry Recipe (Instant Pot) Soy Curls in Fenugreek Onion Sauce
  • General Tso soy curls

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Shahi Tukda (Crisp syrup soaked toasts with Indian Rabri custard)

Try Shahi Tukda – a royal dessert that is easy to whip up! Baked buttered slices of bread soaked in cardamom-scented syrup and topped with vegan cashew saffron Rabri custard.

a plate of vegan toast soaked with syrup and covered with custard

Shahi Tudka – I think of this as a Royal French toast. But it’s actually more of a dessert than a breakfast food. It’s a sweet Mughlai dessert often made by frying bread in ghee (clarified butter) or oil, then soaked in a cardamon scented sugar syrup then topped with Indian Rabri. The Rabri which is a saffron scented thickened milk pudding can be made thick or thin and the bread soaked in it completely or served with the Rabri topping.

In this Vegan version and my lighter take of shahi tukda, I bake the bread. Baking toasts the bread evenly. You can use a toaster too, but the bread doesn’t toast evenly or fry out enough and can get soggy quickly that way. I make a thick custard like Rabri with all the same delicious flavors and assemble and serve.

three plates with toast bread soaked in syrup and topped with custard

I bake the sliced bread instead of frying, and then coat it in some sugar syrup and top it with a delicious vegan rabri. Oooh, la la!

Despite the sugar syrup, it’s not a cloyingly sweet dessert as Indian mithai tend to be. It’s creamy and delicious with the crisp toast lightening it up.

This is a great dessert to serve during Ramadan. Its easy delicious and festive.
Don’t have saffron? Use cardamom instead or use other flavors like rose or vanilla.

sliced Shahi Tukda brushed with cardamom syrup and topped with custard and sprinkled with pistachio

More recipes using saffron:

  • Saffron Pistachio Milk Shake
  • Kesar Peda
  • Kesar Kulfi
  • Vegan Kesar Burfi

More Indian desserts

  • Almond Burfi
  • Malai Ladoo
  • Gulab Jamun

Continue reading: Shahi Tukda (Crisp syrup soaked toasts with Indian Rabri custard)

The post Shahi Tukda (Crisp syrup soaked toasts with Indian Rabri custard) appeared first on Vegan Richa.

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