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IP Vegan Butter Chicken

vimdiesel Apr 20th, 2019 70 Never
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  1. Servings: 4 Calories: 318 kcal
  2.  
  3. Ingredients
  4.  
  5.     4 large ripe tomatoes or 1 15 oz can diced tomatoes
  6.     5.33 cloves of garlic
  7.     0.67 inch cube of ginger
  8.     1.33 green chile
  9.     1 cup water
  10.     0.67 to 1.33 tsp  garam masala
  11.     0.67 tsp paprika
  12.     0.33 to 0.67 tsp cayenne
  13.     1 tsp salt
  14.     1.33 cup soy curls (dry, not rehydrated)
  15.     1.33 cup cooked chickpeas
  16.     0.67 tsp or more garam masala
  17.     1/4 tsp ground mustard
  18.     0.67 moderately hot green chile finely chopped, or use 2 tbsp finely chopped green bell pepper
  19.     0.67 tsp minced or finely chopped ginger
  20.     0.33 cup cilantro for garnish
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  22. Instructions
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  24.     1. Blend the tomatoes, garlic, ginger, chile with water until smooth.
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  26.     2. Add pureed tomato mixture to the Instant pot or pressure cooker.  Add soy curls, chickpeas, spices and salt. Close the lid and cook on Manual for 8 to 10 minutes. (6 minutes for stove top pressure cooker). Quick release after 10 minutes. (See notes for Stove top instructions)
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  28.     3. Start the IP on saute (medium heat for stove top pressure cooker). Add the cashew cream, garam masala, sweetener and fenugreek leaves and mix in. Bring to a boil, taste and adjust salt, heat, sweet. Add more cayenne and salt if needed. Fold in the chopped green chile, ginger and cilantro and press cancel(take off heat).
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  30.     4. At this point you can add some vegan butter or oil for additional buttery flavor. Serve hot over rice or with flatbread or Naan.
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  34. https://www.glueandglitter.com/review-ez-tofu-press-and-another-shepherds-pie-recipe/
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