Vegan Chicken Madras Curry
Dive into the bold and vibrant flavors of Vegan Chicken Madras Curry, a plant-based twist on the classic Indian dish that’s perfect for spice lovers and vegan enthusiasts alike. This rich and aromatic curry pairs tender plant-based chicken pieces with a mouthwatering blend of freshly minced garlic, ginger, green chili, and fragrant curry leaves, all brought to life with a medley of warming spices including cumin, coriander, turmeric, and garam masala. Simmered in a luscious tomato puree and coconut milk base, this hearty recipe delivers creamy indulgence without any dairy, making it completely vegan-friendly. Finished with a touch of lime juice and fresh cilantro, it’s the ultimate comfort food that’s perfect for pairing with steamed basmati rice or warm naan. Ready in under an hour, this easy, nutrient-packed curry will tantalize your taste buds while catering to your cruelty-free lifestyle! Keywords: vegan curry recipe, plant-based chicken curry, Indian vegan recipes, easy vegan dinner ideas.
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Recipe Information
Ingredients
- 300 grams Plant-based chicken pieces
- 2 tablespoons Coconut oil
- 1 large Onion, finely chopped
- 4 Garlic cloves, minced
- 1 tablespoon Fresh ginger, minced
- 1 Fresh green chili, finely chopped
- 10 Curry leaves
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Ground cayenne pepper
- 1 teaspoon Garam masala
- 400 grams Tomato puree
- 200 milliliters Coconut milk
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 0.5 Juice of lime
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, ginger, and chopped green chili, and cook for another 2 minutes, stirring occasionally.
Add the curry leaves, ground cumin, ground coriander, ground turmeric, ground cayenne pepper, and garam masala to the pan. Stir well to coat the onions and spices evenly.
Increase the heat to high and add the plant-based chicken pieces. Cook for 5 minutes, stirring often, until the pieces are lightly browned.
Reduce the heat to medium and pour in the tomato puree. Simmer for 5 minutes, allowing the flavors to meld.
Add the coconut milk and salt, stirring to combine. Let the curry simmer for another 10 minutes, or until the sauce has thickened slightly.
Taste and adjust the seasoning if necessary. Stir in the chopped cilantro and lime juice before serving.
Serve the Vegan Chicken Madras Curry hot, garnished with additional cilantro if desired. Enjoy with rice or naan.
Nutrition Facts
Calories |
1151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 25.9 g | 130% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3706 mg | 161% | |
| Total Carbohydrate | 116.0 g | 42% | |
| Dietary Fiber | 32.9 g | 118% | |
| Total Sugars | 42.5 g | ||
| Protein | 76.9 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 725 mg | 56% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 4055 mg | 86% | |
*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.
