Butter Chicken (Curry)
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INGREDIENTS
| 1 |
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tablespoon coconut oil or vegan butter
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| 1 |
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tsp fresh ginger, minced
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| 4 |
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cloves of garlic, minced
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| 1/3 |
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cup finely chopped green pepper (50 g)
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| 1 |
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Spice mix: 1 tbsp curry powder, 2 tsp garam masala, 1 tsp ground cumin, 3/4 tsp salt (or more/less to taste), 1/2 tsp ground ginger, 1/2 tsp onion powder, 1/2 tsp paprika, 1/8 tsp cayenne pepper
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| 1 |
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teaspoon brown sugar or coconut sugar
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| 3 |
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cups passata (or tomato sauce) (720 g)
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| 1 1/3 |
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cup vegetable broth (320 ml)
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| 2 |
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cups soy curls dry (150 g)
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| 1 |
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tablespoon soy sauce
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| 1 |
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tablespoon balsamic vinegar
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| 1 |
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cup coconut milk (canned) (250ml)
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fresh herbs for garnish
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cooked rice or naan bread,
for serving |
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INSTRUCTIONS
| 1. |
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Add the oil to the Instant Pot and set to "SAUTE". Add the fresh ginger, garlic and bell pepper, and cook for about 2-3 minutes.
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| 2. |
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Add all spices, sugar, the passata, broth, and textured soy protein. Close and seal the Instant Pot. Cook on "MANUAL" for 10 minutes. Once the time is up, quick release.
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| 3. |
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Carefully open the lid and add the balsamic vinegar and soy sauce. Also, add coconut milk and stir.
Taste and adjust seasonings. Add more salt/pepper/sugar/cayenne to taste.
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| 4. |
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Serve with rice or naan bread and garnish with fresh herbs (cilantro or chives for example). Enjoy!
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Click HERE for stove top version
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