Description
A vegan twist on the classic butter chicken, prepared quickly in an instant pot.
Ingredients
Scale
- 1 cup of soy protein
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon ginger, grated
- 1 can (14 oz) of coconut milk
- 1 cup of tomato puree
- 2 tablespoons vegan butter
- 2 tablespoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon cumin
- Salt to taste
- Chopped cilantro for garnish
Instructions
- Set the instant pot to sauté mode.
- Add vegan butter, onions, garlic, and ginger. Cook until onions are translucent.
- Add soy protein, tomato puree, coconut milk, garam masala, turmeric, cumin, and salt.
- Seal the instant pot and cook on high pressure for 10 minutes.
- Release the pressure and stir well.
- Garnish with chopped cilantro before serving.
Notes
- Serve with rice or naan.
- Adjust spices according to your taste.
- Can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
Keywords: vegan butter chicken, instant pot, vegan recipes, Indian cuisine