Vegetarian Chicken Coconut Curry
Immerse yourself in the rich and aromatic flavors of Vegetarian Chicken Coconut Curry, a plant-based twist on a classic comfort dish. This vibrant curry is brimming with golden spices like turmeric, cumin, and coriander, combined with creamy coconut milk and juicy diced tomatoes to create a luscious and fragrant sauce. Tender vegetarian chicken pieces absorb the blend of spices, while fresh ginger and lime juice add a refreshing zing. Perfectly paired with fluffy basmati rice, this dish is as satisfying as it is wholesome, offering a hearty, dairy-free and meat-free meal that's ready in just 40 minutes. Ideal for weeknight dinners or impressing guests, this curry strikes the perfect balance between indulgence and nutrition, topped with a sprinkle of fresh cilantro for a pop of flavor and color.
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Recipe Information
Ingredients
- 350 grams Vegetarian chicken pieces
- 2 tablespoons Coconut oil
- 1 medium Onion, chopped
- 3 cloves Garlic cloves, minced
- 1 teaspoon Fresh ginger, grated
- 2 tablespoons Curry powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Cayenne pepper
- 400 milliliters Coconut milk
- 1 cup Diced tomatoes
- 0.5 cup Vegetable broth
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro, chopped
- 4 cups Cooked basmati rice
Instructions
Heat the coconut oil in a large skillet over medium heat.
Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
Stir in the minced garlic and grated ginger; sauté for another minute until fragrant.
Add the curry powder, cumin, coriander, turmeric, and cayenne pepper to the pan. Stir continually for 1-2 minutes to toast the spices.
Add the vegetarian chicken pieces to the pan and stir to coat with the spices.
Pour in the coconut milk, diced tomatoes, and vegetable broth, stirring well to combine.
Add the salt and sugar. Bring the mixture to a simmer and let it cook for about 15 minutes, allowing the flavors to meld together.
Stir in the lime juice, adjust seasoning if necessary.
Remove from heat and garnish with chopped fresh cilantro.
Serve the curry hot over a bed of cooked basmati rice.
Nutrition Facts
Calories |
1829 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.3 g | 64% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8479 mg | 369% | |
| Total Carbohydrate | 248.9 g | 91% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 48.8 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 442 mg | 34% | |
| Iron | 28.1 mg | 156% | |
| Potassium | 2256 mg | 48% | |
*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.
