Vegan Coconut Chicken Curry
Dive into a bowl of vibrant, creamy indulgence with this Vegan Coconut Chicken Curry—a plant-based twist on a beloved classic! Packed with bold flavors from aromatic spices like garam masala, cumin, and turmeric, this dish features tender chunks of chickpea-based seitan that mimic the texture of chicken, paired with nutrient-rich vegetables like red bell pepper and carrots. The silky coconut milk sauce, infused with fresh ginger, garlic, and lime juice, delivers a luscious, slightly tangy finish that’s perfect over fluffy basmati rice. Ready in under an hour, this hearty recipe is ideal for weeknight dinners or impressing guests with a delicious vegan curry they won't believe is meat-free. Perfect for lovers of vegan comfort food, dairy-free recipes, and bold curry flavors!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 medium red bell pepper, sliced
- 1 medium carrot, sliced
- 300 grams chickpea-based seitan or vegan chicken substitute
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 0.5 teaspoon red chili powder
- 400 ml coconut milk
- 200 ml vegetable broth
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 servings basmati rice, cooked
Instructions
Heat the coconut oil in a large pan over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Add the sliced red bell pepper and carrot to the pan, sautéing for 5 minutes until they start to soften.
Toss in the chickpea-based seitan chunks. Cook for an additional 3 minutes until lightly browned.
Sprinkle the ground cumin, coriander, turmeric, garam masala, and red chili powder over the mixture, stirring to coat the vegetables and seitan evenly with the spices.
Pour in the coconut milk and vegetable broth, stirring well. Let the mixture come to a simmer.
Add the soy sauce and lime juice, stirring to combine. Season with salt and black pepper.
Allow the curry to simmer gently over low heat for about 10-15 minutes, or until the vegetables are tender and the flavors have melded.
Remove from heat and stir in the chopped cilantro.
Serve the vegan coconut curry hot over cooked basmati rice.
Nutrition Facts
Calories |
1908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 26.2 g | 131% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5323 mg | 231% | |
| Total Carbohydrate | 286.0 g | 104% | |
| Dietary Fiber | 28.3 g | 101% | |
| Total Sugars | 48.6 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 434 mg | 33% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 2635 mg | 56% | |
*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.
