Vegan Creamy Chicken Curry
Dive into the world of comfort food with this Vegan Creamy Chicken Curry—a plant-based twist on a classic favorite that's rich, aromatic, and irresistibly satisfying. Featuring tender plant-based chicken pieces simmered in a luscious coconut milk sauce infused with curry powder, turmeric, cumin, and coriander, this dish is a perfect balance of bold spices and creamy textures. Packed with vibrant vegetables like red bell pepper, carrot, and spinach, it's a wholesome meal made in just 45 minutes, including prep time. A squeeze of lime and a sprinkle of fresh cilantro elevate the flavors, making it a crowd-pleaser for everyone, whether served over fluffy rice or paired with naan. Ideal for weeknight dinners and popular among vegan-curious home cooks, this recipe is sure to delight anyone craving a hearty, dairy-free curry packed with plant-based goodness!
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 large yellow onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon ginger, grated
- 1 medium red bell pepper, chopped
- 1 medium carrot, sliced
- 300 grams plant-based chicken pieces
- 2 tablespoons curry powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 400 milliliters coconut milk
- 2 tablespoons tomato paste
- 1 cup vegetable broth
- 2 cups baby spinach
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 lime, juiced
Instructions
Heat coconut oil in a large saucepan over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the red bell pepper and carrot to the pan, cooking for 5 minutes until they start to soften.
Add the plant-based chicken pieces and continue to cook for 4-5 minutes until slightly browned.
Stir in the curry powder, cumin, coriander, and turmeric, ensuring the ingredients are well coated with the spices.
Pour in the coconut milk, tomato paste, and vegetable broth. Stir to combine and bring the mixture to a simmer.
Reduce the heat to low and let the curry simmer for 15 minutes, allowing the flavors to meld together.
Add the baby spinach and continue cooking until the spinach is wilted, about 2 minutes.
Season the curry with salt and black pepper to taste.
Stir in the lime juice and chopped cilantro just before serving.
Serve hot with rice or your choice of bread.
Nutrition Facts
Calories |
284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.5 g | 15% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1991 mg | 87% | |
| Total Carbohydrate | 28.6 g | 10% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 13.0 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 662 mg | 14% | |
*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.
