Vegan Classic Chicken Curry
Indulge in the comforting flavors of this Vegan Classic Chicken Curry, a plant-based twist on a traditional favorite. Made with tender vegan chicken substitute, rich coconut milk, and a symphony of warming spices like cumin, turmeric, and garam masala, this curry offers a hearty and flavorful experience that will delight vegans and omnivores alike. Freshly grated ginger and garlic lend a fragrant depth, while a splash of tangy lemon juice and a sprinkle of fresh cilantro brighten every bite. Ready in just an hour, this recipe is perfect for weeknight dinners or cozy gatherings alike. Serve it over fluffy basmati rice or with warm naan for a satisfying, dairy-free, and meat-free meal that’s as nourishing as it is delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 14 oz Vegan chicken substitute
- 2 tbsp Coconut oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tbsp Fresh ginger, grated
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 1 tsp Turmeric powder
- 1 tsp Garam masala
- 1 tsp Chili powder
- 8 oz Tomato purée
- 14 oz Coconut milk
- 0.25 cup Fresh cilantro, chopped
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 1 tbsp Lemon juice
Instructions
Heat the coconut oil in a large pan over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.
In a small bowl, mix together the ground cumin, ground coriander, turmeric powder, garam masala, and chili powder.
Add the spice mix to the pan, stirring well to coat the onions, garlic, and ginger in the spices. Cook for another minute.
Add the vegan chicken substitute to the pan, stirring to coat it in the spice mixture.
Pour in the tomato purée and coconut milk, stirring well to combine. Add salt and freshly ground black pepper.
Bring the mixture to a simmer, reduce the heat to low, and let cook for 25-30 minutes, stirring occasionally.
Once the curry has thickened, stir in the lemon juice and chopped cilantro.
Serve hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
1216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.1 g | 67% | |
| Saturated Fat | 25.8 g | 129% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4111 mg | 179% | |
| Total Carbohydrate | 122.3 g | 44% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 47.8 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 2756 mg | 59% | |
*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.
