Vegetarian Chicken Curry with Vegetables
Indulge in the comforting flavors of this **Vegetarian Chicken Curry with Vegetables**, a plant-based twist on the classic chicken curry! Packed with vibrant vegetables like carrots, red bell peppers, green peas, and spinach, this hearty dish is not only rich in nutrients but also brimming with aromatic spices like curry powder, turmeric, and cumin. The luscious base of coconut milk and diced tomatoes creates a creamy, flavorful sauce that perfectly coats the tender plant-based chicken pieces. Ready in just 45 minutes, this easy one-pot meal is perfect for weeknight dinners and pairs beautifully with steamed rice or warm naan. Garnished with fresh cilantro, this vegetarian curry is a must-try for anyone looking for a wholesome, meat-free take on a beloved classic.
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Recipe Information
Ingredients
- 400 grams Plant-based chicken pieces
- 2 tablespoons Olive oil
- 1 large, diced Onion
- 3 minced Garlic cloves
- 1 tablespoon grated Ginger
- 400 grams Canned diced tomatoes
- 400 ml Coconut milk
- 2 medium, sliced Carrot
- 1 large, sliced Red bell pepper
- 100 grams Green peas
- 100 grams Spinach leaves
- 2 tablespoons Curry powder
- 1 teaspoon Ground cumin
- 1 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons chopped Fresh cilantro
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté for 5 minutes until translucent.
Stir in the minced garlic and grated ginger, cooking for 1 more minute until fragrant.
Add the curry powder, ground cumin, turmeric powder, salt, and black pepper. Stir well and cook for another minute to toast the spices.
Pour in the canned diced tomatoes and coconut milk, stirring to combine.
Add the carrot slices and red bell pepper slices to the pot. Bring the mixture to a gentle simmer and cook for 10 minutes.
Stir in the plant-based chicken pieces, green peas, and spinach leaves. Cook for another 10 minutes until the vegetables are tender and the plant-based chicken is heated through.
Taste and adjust seasoning, if necessary.
Garnish the curry with freshly chopped cilantro before serving.
Serve hot with rice, naan, or your choice of side.
Nutrition Facts
Calories |
1491 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 6.3 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8803 mg | 383% | |
| Total Carbohydrate | 133.3 g | 48% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 65.0 g | ||
| Protein | 98.4 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 608 mg | 47% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 3898 mg | 83% | |
*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.
