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October 22

Soy Curl Tikka Masala

This creamy, spicy curry is packed with cruelty-free proteins. With only 8 ingredients and an Instant Pot, you’ll be able to serve this Indian-inspired dish tonight. Add some fresh coriander and jasmine rice and you’ll amaze everyone at the table!

Soy Curl Tikka Masala

Prep Time5 mins
Cook Time14 mins
Total Time45 mins
Course: Main Course
Keyword: gluten-free, nut-free
Servings: 4 bowls
Author: Stephan Vogel

Equipment

  • Instant Pot

Ingredients

  • 66 g. ⅓ cup Chickpeas dry
  • 120 g. 3 cups Soy curls
  • 30 g. 2 tbsp. Tikka masala spice paste
  • 110 g. 1 Medium yellow onion diced
  • 3 cloves Garlic minced
  • 180 ml ¾ cup Water
  • 6 g. 1 tbsp Fresh ginger minced
  • 110 g. ½ cup Tomato sauce
  • 60 ml ¼ cup Full-fat coconut milk

Optional Garnishes

  • Freshly chopped coriander

Instructions

  • Soak the chickpeas in plenty of water for at least 8 hours or overnight, then drain and rinse under fresh water. Alternatively, use the hot soak, Instant soak or Instant boil method as explained.
  • Soak the soy curls in some hot water for 15 minutes, then drain and rinse under fresh water.
  • In a medium bowl, mix the soaked soy curls with the Tikka masala spice paste and stir to make sure all the soy curls are evenly coated. Leave the soy curls to marinate for at least 30 minutes up to 24 hours.
  • Add the chickpeas with enough water (not listed) into the IP and secure the lid. Set the Pressure Release to Sealing. Select the Pressure Cook setting at low pressure and set the time to 12 minutes.
  • Once the 12-minute timer has completed, allow a 10-minute NPR and then switch the steam release handle from Sealing to Venting to release any remaining pressure and steam. Select the Cancel setting.
  • Open the pot and drain the hot water. Transfer the cooked chickpeas into a bowl and set aside.
  • Select the Sauté setting on the IP and let the pot heat up for a minute. Add the yellow onion and cook until softened, for about 4 to 5 minutes before stirring in the minced garlic and ginger. Select the Cancel setting.
  • Deglaze the pot with the water and stir in the marinated soy curls, cooked chickpeas and tomato sauce.
  • Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the time to 2 minutes.
  • Once the 2-minute timer has completed, allow a 5-minute NPR and then switch the steam release handle from Sealing to Venting to release any remaining pressure and steam. Select the Cancel setting.
  • Open the pot and stir in the coconut milk. Transfer the soy curl tikka masala into a bowl topped with the optional chopped coriander. Serve warm with if desired, some jasmine rice. Enjoy!

Notes

For best flavor results, use Tikka masala spice paste from a quality brand like “Asian Home Gourmet”, which is gluten-free.

Did you make this recipe? Tag us on Instagram (@happyhealthygreen.life) with the result!

This recipe is part of our ‘High-Protein Plant-Based Instant Pot Cookbook’. In this book you’ll find a collection of delicious oil-free one pot meals with only 8 ingredients per recipe. The dishes you’ll make with this cookbook nourish your body with plenty of proteins and all the nutrients you need to thrive on a plant-based diet while helping you save hours of time, and help you prevent waste.

The ‘High-Protein Plant-Based Instant Pot Cookbook‘ is available as a pre-order for only $14.99 $9.99 ($5.99 on Kindle). Order the book here today (link)!


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