Step 1

Blend the tomatoes, garlic, ginger, chile with water until smooth.

Step 2

Add pureed tomato mixture to the Instant pot or pressure cooker.  Add soy curls, chickpeas, spices and salt. Close the lid and press manual/pressure cook for 8 to 10 minutes. (6 minutes for stove top pressure cooker). Quick release after 10 minutes. (See notes for Stove top instructions)

Step 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).

Step 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.