Instant Pot Methi Soy Curl Curry

Name: Instant Pot Methi Soy Curl Curry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 tbsp oil; 4 cloves garlic, minced; 1 inch ginger, grated; 1 cup water; 1 tsp turmeric; 1 tsp salt; 1 cup plant milk; 1 tsp garam masala; 2 bay leaves; 2 green cardamom pods; 4 cloves; 1 small cinnamon stick; 1 large onion, finely chopped; 1 medium tomato, chopped; 1 green chilli, finely chopped; 2 tbsp fresh coriander, chopped; 1 tsp ground cumin; 1 tsp sugar (optional); 1 cup dry soy curls; 3 tbsp unsweetened plant yoghurt; 2 tbsp dried fenugreek leaves (kasuri methi)

A creamy, comforting Instant Pot curry made with soy curls and fragrant fenugreek leaves.

30 minPrep: 15 minCook: 15 minIndianVegan

instant potsoy curlsfenugreek curryone-pot meal

Ingredients Method Notes

Method

1
Turn the Instant Pot to sauté mode and heat the oil.
2
Add the bay leaves, cardamom, cloves, and cinnamon; cook until fragrant.
3
Add the onion and sauté until translucent.
4
Blend the tomato, garlic, ginger, green chilli, and water until smooth.
5
Add the blended mixture, turmeric, cumin, and salt to the pot.
6
Stir in the soy curls, yoghurt, and sugar. Mix well.
7
Seal the pot and pressure cook for 15 minutes. Allow for natural release.
8
Stir in the plant milk and simmer on sauté mode until creamy.
9
Incorporate the fenugreek leaves and garam masala.
10
Garnish with coriander and serve with rice or flatbread.

Ingredients

•2 tbsp oil
•4 cloves garlic, minced
•1 inch ginger, grated
•1 cup water
•1 tsp turmeric
•1 tsp salt
•1 cup plant milk
•1 tsp garam masala
•2 bay leaves
•2 green cardamom pods
•4 cloves
•1 small cinnamon stick
•1 large onion, finely chopped
•1 medium tomato, chopped
•1 green chilli, finely chopped
•2 tbsp fresh coriander, chopped
•1 tsp ground cumin
•1 tsp sugar (optional)
•1 cup dry soy curls
•3 tbsp unsweetened plant yoghurt
•2 tbsp dried fenugreek leaves (kasuri methi)

Notes

•You can substitute soy curls with seitan for a different texture.
•Store leftovers in an airtight container in the fridge for 3-4 days.
•Adjust spices according to heat preference.
•Recipe can be doubled, but cooking time remains the same.

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