Vegan Spicy Chicken Curry
Delight in the rich and bold flavors of this Vegan Spicy Chicken Curry, a plant-based twist on a classic comfort food favorite. Featuring tender vegan chicken substitutes like soy-based or jackfruit pieces, this curry is simmered in a creamy coconut milk and tomato base infused with a fragrant blend of spices, including curry powder, garam masala, turmeric, and smoked paprika. Fresh spinach leaves add a pop of color and nutrients, while optional cayenne pepper provides a spicy kick for heat lovers. Ready in just 45 minutes, this curry pairs perfectly with fluffy basmati rice or naan, making it an irresistible meal for any occasion. Garnished with fresh cilantro, this vibrant dish is both vegan-friendly and utterly satisfying—ideal for those craving a hearty yet healthy dinner.
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Recipe Information
Ingredients
- 400 grams Vegan chicken substitute (e.g., soy-based or jackfruit-based pieces)
- 2 tablespoons Coconut oil
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 tablespoon Ginger, freshly grated
- 400 grams Canned diced tomatoes
- 400 milliliters Coconut milk (full-fat)
- 1 cup Vegetable broth
- 2 tablespoons Curry powder
- 1 teaspoon Garam masala
- 1 teaspoon Turmeric powder
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Cayenne pepper (optional, for extra spice)
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 2 cups Fresh spinach leaves
- 0.25 cup Fresh cilantro, chopped (for garnish)
- 4 cups Cooked basmati rice (optional, for serving)
Instructions
Heat the coconut oil in a large skillet or pot over medium heat.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
Add the curry powder, garam masala, turmeric, smoked paprika, cayenne pepper (if using), and ground coriander. Stir to coat the onions and release the spices' aroma.
Pour in the canned diced tomatoes, coconut milk, and vegetable broth. Stir well and bring the mixture to a gentle simmer.
Add the vegan chicken substitute to the pot, ensuring the pieces are fully submerged in the sauce. Simmer for 10 minutes, stirring occasionally to combine flavors.
Stir in the fresh spinach leaves and cook for an additional 3-4 minutes until wilted.
Taste the curry and season with salt as needed.
Remove from heat, garnish with fresh cilantro, and serve with cooked basmati rice if desired.
Nutrition Facts
Calories |
3258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.3 g | 208% | |
| Saturated Fat | 115.3 g | 576% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 9243 mg | 402% | |
| Total Carbohydrate | 353.2 g | 128% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 42.0 g | ||
| Protein | 104.5 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 674 mg | 52% | |
| Iron | 41.4 mg | 230% | |
| Potassium | 4645 mg | 99% | |
*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.
