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