Vegan Potato and Chicken Curry
Indulge in the rich and savory flavors of this Vegan Potato and Chicken Curry, a plant-based twist on the classic comfort food dish. Bursting with aromatic spices like garam masala, turmeric, and cumin, this curry combines tender potatoes, carrots, and protein-packed vegan chicken pieces simmered in a creamy coconut milk base. With a vibrant mix of fresh ginger, garlic, and chili, complemented by the sweetness of frozen peas and a hint of zesty lemon juice, each bite offers a delightful balance of warmth and freshness. Ready in just an hour, this hearty curry is perfect for weeknight dinners or special occasions. Serve it hot with basmati rice or freshly baked flatbread, and garnish with fragrant cilantro for the ultimate crowd-pleasing meal.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 1 large yellow onion, finely chopped
- 3 pieces garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 small red chili pepper, finely chopped
- 2 teaspoons garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon coriander powder
- 3 medium potatoes, peeled and cubed
- 1 large carrot, sliced
- 2 tablespoons tomato paste
- 2 cups vegetable broth
- 1 can coconut milk, full-fat
- 250 grams vegan chicken pieces
- 1 cup frozen peas
- 1 tablespoon lemon juice
- 0.5 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the coconut oil in a large pot over medium heat.
Add the chopped onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic, ginger, and chopped chili pepper, cooking for an additional 2 minutes.
Add the garam masala, turmeric, cumin, and coriander to the pot, stirring continuously for 1 minute until fragrant.
Add the cubed potatoes and sliced carrots to the pot, and stir to coat them with the spice mixture.
Add the tomato paste and stir for 1 minute before pouring in the vegetable broth.
Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes until the potatoes are just tender.
Pour in the coconut milk, stirring well to combine, followed by the vegan chicken pieces and frozen peas.
Continue to simmer the curry for another 10-15 minutes, until the potatoes are fully cooked and the peas are tender.
Stir in the lemon juice and season with salt and black pepper to taste.
Turn off the heat and let the curry sit for 5 minutes to allow the flavors to meld.
Garnish with fresh cilantro before serving hot with rice or flatbread.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 23.9 g | 120% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1063 mg | 46% | |
| Total Carbohydrate | 51.0 g | 19% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 12.0 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 112 mg | 9% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 1388 mg | 30% | |
*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.
