Plant-based Butter Chik’n with Soy Curls
Another Indian favorite we enjoy all the time!
Equipment
- stove
Ingredients
- 2 cups basmati rice
- 2-3 cups butler soy curls*
- ½ cup raw cashews
- 1 onion chopped
- 2 Tbsp garlic
- 1 Tbsp ginger
- 1 Tbsp garam masala
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp Kashmiri chili powder
- 1 tsp smoked paprika
- 28 oz can crushed tomatoes
- 1 cup plant milk
- Salt and pepper to taste optional
- 1 Tbsp fresh lemon juice
- ¼ - ½ cup cilantro chopped
Instructions
Rice Instructions
- Place basmati rice in the Instant Pot.
- Pour in 2 ½ cups of water.
- Cook on high pressure for 4 minutes for white rice or 20 minutes for brown rice; then allow pressure to release naturally (15-20 minutes).
Sauce Instructions
- Place soy curls in a bowl and cover with hot water. Set aside.
- Place cashews in a separate bowl and cover with hot water. Set aside.
- In a large saucepan, sauté onions on low to medium heat for 4-5 minutes.
- Meanwhile, drain and rinse the cashews well.
- In a high-powered blender, combine milk, rinsed cashews, and crushed tomatoes and blend until smooth. Set aside.
- Add minced garlic and ginger to the onions and sauté until onions are fully cooked. Add 1-2 Tbsp of water, if needed.
- Stir in the spices and sauté 1-2 minutes, releasing their aroma.
- Drain the soy curls completely and add them to the saucepan. Stir to coat with spices and onions.
- Pour in the cashew-tomato-milk blend over the spiced soy curls and gently stir to combine.
- Continue to cook on low, stirring occasionally for 5-10 minutes.
- Add lemon juice and add salt and pepper, if using. Adjust any spices, as desired.
- Remove from heat.
- Garnish with cilantro.
Notes
I use 2 large handfuls of soy curls. Depending on the size of the pieces, it equates to 2-3 cups. This doesn’t need to be an exact measurement.