Vegan Coconut Curry Chicken Soy Curls Instant Pot

4 ounces ( 113.4 g) dry soy curls

15 ounce ( 425 ml) can full-fat coconut milk or use any thick non-dairy milk such as oat milk or light cashew milk

1 cup ( 149 g) chopped tomato or use canned diced tomato with the juices

2 to 3 teaspoons garam masala or use curry powder or 2 teaspoons Berbere , use 2 tsp or less garam masala if your blend is fresh and potent

1 tablespoon ground coriander

1 to 1 ½ teaspoon ground cumin

1 teaspoon ground turmeric

2 tablespoon ginger garlic paste, or mince half an inch of ginger and 4 to 5 cloves garlic really well

½ teaspoon cayenne or indian red chili powder omit to keep it low heat

¾ teaspoon salt

¼ teaspoon black pepper

1 tablespoon dried onion flakes

1 teaspoon dried fenugreek leaves, optional but adds amazing flavor, or use ¼ tsp fenugreek seed powder

subheading: To Add later:

1 cup ( 240 ml) non-dairy millk such as oat milk or light coconut milk

cilantro and lemon juice for garnish

Directions at veganricha.com

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