Mango Cheesecake
Butter “Chicken” with Soy Curls
| By : |
This recipe is based on my famous butter chicken, and I assure you it does not lack for taste or wonderful texture. I have used very little soy or manufactured protein in this book, but in this case, it’s well worth the exception.
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Passive Time | 10 minutes |
| Servings |
4 servings
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Ingredients
- 1 can diced tomatoes 14.5-ounce
- 1 1/2 cups dry Soy Curls
- 5-6 garlic cloves minced
- 1-2 tsp minced fresh ginger
- 1 tsp ground turmeric
- 1/2 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 cup Water
- 1/2 cup cold butter cut into cubes, or coconut oil,
1 stick - 1/2 cup heavy cream or full-fat coconut milk
- 1/4 to 1/2 cup chopped fresh cilantro
- hot cooked basmati rice, naan, or riced cauliflower for serving
Ingredients
|
Instructions
- In the Instant Pot, combine the tomatoes, Soy Curls, garlic, ginger, turmeric, cayenne, paprika, salt, 1 teaspoon of the garam masala, cumin, and water.
- Secure the lid on the pot. Close the pressure-release valve. Select MANUAL/PRESSURE COOKand set the pot at HIGH pressure for 6 minutes. At the end of the cooking time, allow the pot to sit undisturbed for 10 minutes, then quick-release any remaining pressure.
- Select SAUTÉ/NORMAL. When the pot is hot, add the butter and cream. Stir gently until the butter is melted. Use the back of your spoon to crush any large tomato pieces. Select CANCEL.
- Stir in the remaining
1 tsp of the garam masala and the cilantro. - Serve with rice, naan, or riced cauliflower.
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