Vegan Instant Pot Methi Chicken Curry Recipe with Soy Curls

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

1 tsp oil or use 2 tbsp broth for oil-free

2 bay leaves

3 green cardamom pods opened

3 cloves

1 cinnamon stick (2 inch)

½ onion finely chopped

1 ( 1 to ) tomato

1 tbsp tomato paste

4 cloves of garlic

½ inch ginger (½ inch cube)

1 hot or mild green chile , I use serrano

¾ cup ( 6.61 oz) water

1 tsp ground coriander

½ tsp turmeric

1 tsp ground cumin

¾ tsp salt

½ tsp sugar or sweetener or more to taste

1.5 cup ( 183 g) soy curls (dry, not rehydrated)

½ cup ( 122.5 g) Non dairy yogurt

¾ cup ( 177.44 ml) non-dairy milk or more to preference , such as almond milk, cashew milk, soy milk, coconut milk or oat milk

3 tsp dried fenugreek leaves (kasoori methi)

subheading: garam masala or coriander to taste:

¼ cup ( 4 g) cilantro for garnish

Directions at veganricha.com

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