Vegan Butter Chicken

Ingredients

• 1 tbsp coconut oil (or vegan butter)
• 1 tsp fresh ginger (minced)
• 4-5 cloves of garlic (minced)
• 1/3 cup green pepper (finely chopped)
• 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
• 1 tsp brown sugar (or coconut sugar)
• 3 cups passata ((or tomato sauce))
• 1 1/3 cup vegetable broth
• 2 cups soy curls (dry (*see recipe notes))
• 1 tbsp soy sauce ((gluten-free if needed))
• 1 tbsp balsamic vinegar
• 1 cup coconut milk ((canned) (*see recipe notes))
• Fresh herbs (for garnish)
• For serving: cooked rice or naan bread

Instructions

1. 1

   You can watch the video in the post for visual instructions.I recommend using a kitchen scale for this recipe.

2. 2

   Add the oil to the Instant Pot and set it to "SAUTE". Add the fresh ginger, garlic, and bell pepper, and cook for about 2-3 minutes. Check the recipe notes below for the stovetop version!

3. 3

   Add all spices, sugar, 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.

4. 4

   Carefully open the lid and add the balsamic vinegar and soy sauce. Also, add coconut milk and stir.

5. 5

   Taste and adjust seasonings. Add more salt/pepper/sugar/cayenne to taste.

6. 6

   Serve with rice or naan bread and garnish with fresh herbs (cilantro or chives, for example). Enjoy!