Instant Pot WFPB Vegan No-Butter “Chicken”

I’m no expert when it comes to Indian food. In fact, if I go to an Indian restaurant, I don’t have much of a clue what I’m ordering unless I’m dining with a seasoned pro who can help me out. What I can tell you though, is this oil-free vegan version of Butter Chicken (a very popular Indian dish) is incredible… and sooo easy! It’s soy curls, chickpeas, and a cashew-tomato sauce with Indian spices. No butter, no chicken, but no lack of flavor!

Not only did I love it, but the whole family did too. And that’s hard to do when we’re talking about kids who judge food based on how closely it resembles pizza.

Note: This version isn’t very spicy, but if you’re looking to spice it up, add in some cayenne in place of the chili powder.

WFPB butter chicken soy curls

Instant Pot WFPB No-Butter “Chicken”

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Total Time: 45 minutes
Servings: 6

What you’ll need

  • ½ cup raw cashews
  • 30 oz canned diced tomatoes, drained
  • 3 tbsp minced garlic
  • 1 inch cube ginger
  • 1 tsp minced ginger
  • 8 oz canned diced green chilis, drained, divided
  • 1 ½ cups water
  • 3 ½ tsp garam masala, divided
  • 1 tsp paprika
  • 1 tsp chili powder
  • 1 ½ tsp sea salt
  • 2 cups soy curls, dry
  • 2 cups cooked or canned chickpeas
  • 1 ½ tsp raw sugar
  • ½ tsp ground mustard
  • ½ cup fresh parsley, chopped

How you’ll do it

  • In a powerful blender or food processor, make cashew cream by blending cashews with 1 cup water until smooth. Set aside. I do this in a smoothie cup attachment on my blender. Super convenient and less clean up! If you don't have a strong blender, soak cashews in water first to soften.
  • In a blender, combine tomatoes, garlic, ginger cube, 3 tbsp of chilis, and 1 ½ cups of water. Blend until smooth.
  • Add tomato mix to Instant Pot. Add dry soy curls, chickpeas, paprika, chili powder, salt, and 2 tsp of garam masala. Give it a stir until all soy curls are covered.
  • Set Instant Pot to Manual for 9 minutes. When done, leave on Keep Warm for 10 minutes, then release steam.
  • Remove lid, cancel heat, then set to Sauté. Add the cashew cream, sugar, ground mustard, and 1 ½ tsp of garam masala. Bring to a boil and allow to thicken a bit, constantly stirring.
  • Add remainder of chilis and minced ginger. Stir and turn off heat. Adjust spices to taste.
  • Serve over rice or with whole wheat naan and sprinkle fresh parsley over top.

Did you make this? Well, what did you think? Leave a comment and let me know how it came out, or if you have a question about the recipe, fire away!

Do you have a favorite recipe you’d like to share on KevCooksPlants? Send it to me at kev@kevcooksplants.com and I’ll take a look (and of course credit you when it’s posted).

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3 Comments

  1. Rabia says:

    I can’t wait to make this recipe. Where do you buy soy curls from? I live in Canada and haven’t come across them, yet.

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