Vegetarian Chicken Roti
Elevate your meal game with this irresistible Vegetarian Chicken Roti recipe—a plant-based twist on the beloved Caribbean classic. Packed with vibrant flavors, this dish features tender plant-based chicken strips sautéed with fragrant spices like curry powder, cumin, and coriander, and paired with a creamy coconut milk-based sauce. A medley of fresh vegetables, including red and green bell peppers and wilted spinach, adds texture and nutrients, while the warmth of garlic and onion creates a rich, savory foundation. Served in soft, pliable rotis and garnished with fresh coriander, this satisfying and wholesome dish is perfect for lunch or dinner. Ready in under 45 minutes, it's a family-friendly, vegan-friendly option that doesn’t skimp on flavor. With keywords like "plant-based chicken," "vegetarian Caribbean recipe," and "easy vegan dinner," this recipe is perfect for anyone looking to explore hearty, globally inspired vegan meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 g Plant-based chicken strips
- 2 tbsp Olive oil
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 1 medium Red bell pepper, thinly sliced
- 1 medium Green bell pepper, thinly sliced
- 2 tsp Curry powder
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 2 tbsp Tomato paste
- 200 ml Coconut milk
- 100 g Fresh spinach leaves
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 4 Rotis
- 2 tbsp Fresh coriander, chopped
Instructions
Heat 1 tablespoon of olive oil in a large pan over medium heat.
Add the chopped onion and sauté for about 3-4 minutes until translucent.
Add the minced garlic to the pan and sauté for another minute until fragrant.
Add the red and green bell peppers to the pan, and cook for another 5 minutes, stirring occasionally until the peppers are softened.
Stir in the curry powder, ground cumin, and ground coriander, and cook for 1 minute to release the flavors.
Add the remaining 1 tablespoon of olive oil and the plant-based chicken strips to the pan, cooking for 4-5 minutes until the strips are browned.
Mix in the tomato paste and coconut milk, stirring well to create a thick sauce.
Add the fresh spinach leaves and cook for another 3 minutes, until the spinach is wilted.
Season the mixture with salt and black pepper to taste.
Warm the rotis in a dry pan or microwave until they're soft and pliable.
Place a generous portion of the vegetarian chicken mixture onto each roti, sprinkle with chopped fresh coriander, and roll tightly.
Serve the rolled rotis hot, and enjoy your delicious Vegetarian Chicken Rotis.
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.6 g | 82% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4692 mg | 204% | |
| Total Carbohydrate | 152.0 g | 55% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 34.3 g | ||
| Protein | 81.4 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 2670 mg | 57% | |
*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.
