Vegetarian Classic Chicken Curry
Experience the rich and aromatic flavors of this **Vegetarian Classic Chicken Curry**, a plant-based twist on the timeless Indian favorite. Made with tender vegetarian chicken substitutes simmered in a creamy coconut milk base, this recipe bursts with vibrant spices like curry powder, turmeric, garam masala, and fresh ginger, delivering all the warmth and complexity you crave from traditional curry dishes. A tangy splash of lemon juice and a garnish of fresh cilantro add a bright finish, while finely chopped onions, green chili, and diced tomatoes create the perfect flavor foundation. Ready in just 45 minutes, this curry is ideal for a satisfying weeknight dinner or a flavorful feast. Serve it hot with fluffy basmati rice or fresh naan for an authentic and delicious vegetarian meal that will impress your taste buds.
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Recipe Information
Ingredients
- 2 tablespoons vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 medium green chili, finely chopped
- 1 cup canned diced tomatoes
- 300 grams vegetarian chicken substitute
- 1 cup coconut milk
- 2 tablespoons curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped
- 1 medium lemon, juiced
Instructions
Heat vegetable oil in a large pan over medium heat.
Add the finely chopped onion and cook until it becomes soft and translucent, about 5 minutes.
Stir in the minced garlic, fresh ginger, and green chili, cooking for about 2 more minutes until fragrant.
Add the canned diced tomatoes to the pan, and cook for another 5 minutes, stirring occasionally.
Incorporate the vegetarian chicken substitute into the mixture and cook until lightly browned, about 4 minutes.
Pour in the coconut milk, stirring to combine all the ingredients smoothly.
Add the curry powder, turmeric, ground cumin, ground coriander, garam masala, salt, and black pepper, mixing well.
Simmer the mixture gently for about 10-15 minutes, allowing the flavors to meld and the 'chicken' to fully absorb the curry.
Before serving, stir in the fresh cilantro and squeeze the lemon juice over the curry.
Serve hot with rice or naan for a complete meal.
Nutrition Facts
Calories |
998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.8 g | 65% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 8010 mg | 348% | |
| Total Carbohydrate | 88.9 g | 32% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 35.8 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 1839 mg | 39% | |
*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.
