Vegan Chicken Curry with Vegetables
Savor the rich, aromatic flavors of this Vegan Chicken Curry with Vegetables—a plant-based twist on the classic comfort food! Packed with tender vegan chicken pieces, vibrant veggies like carrots, red bell peppers, and green beans, and simmered in a creamy coconut milk-based curry sauce infused with a delectable blend of spices including curry powder, turmeric, and cumin. This recipe is perfect for a hearty, wholesome meal that’s bursting with flavor and ready in just 45 minutes. Finished with a splash of tangy lime juice and a sprinkle of fresh cilantro, this vegan curry pairs perfectly with steamed rice or warm flatbread. Whether you're craving a satisfying dinner or need a protein-packed vegan dish, this recipe delivers on both taste and nutrition.
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Recipe Information
Ingredients
- 250 g Vegan chicken pieces
- 2 tbsp Coconut oil
- 1 medium Onion, chopped
- 3 cloves Garlic cloves, minced
- 1 tbsp Fresh ginger, minced
- 2 tbsp Curry powder
- 1 tsp Turmeric powder
- 1 tsp Cumin seeds
- 0.5 tsp Cayenne pepper
- 2 tbsp Tomato paste
- 400 ml Coconut milk
- 250 ml Vegetable broth
- 2 small Carrot, sliced
- 1 medium Red bell pepper, sliced
- 150 g Green beans, trimmed and halved
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Lime juice
- 2 tbsp Fresh cilantro, chopped
Instructions
Heat the coconut oil in a large pan over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
Add the curry powder, turmeric powder, cumin seeds, and cayenne pepper. Stir constantly for 1-2 minutes to toast the spices.
Mix in the tomato paste and cook for another minute, blending well with the spices.
Pour in the coconut milk and vegetable broth, stirring to combine.
Bring to a simmer and then add the sliced carrots, red bell pepper, and green beans. Cover and simmer for 10 minutes.
Add the vegan chicken pieces to the pan and continue to simmer for another 10 minutes, stirring occasionally.
Season with salt and black pepper to taste.
Remove from heat and stir in the lime juice for a touch of acidity.
Garnish with chopped fresh cilantro before serving.
Nutrition Facts
Calories |
278 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.3 g | 14% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1945 mg | 85% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 15.6 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 757 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
