Vegetarian Coconut Chicken Curry
Experience the comforting, aromatic flavors of Vegetarian Coconut Chicken Curry, a plant-based twist on a classic favorite. This hearty recipe swaps traditional chicken for tender, protein-rich plant-based chicken strips, simmered in a luxurious blend of creamy coconut milk, fragrant spices like curry powder, turmeric, and cumin, and a hint of zingy lime juice. Sautéed red bell peppers, garlic, ginger, and onions add layers of flavor and texture, while fresh cilantro lends a vibrant finish. Served atop fluffy, perfectly steamed basmati rice, this dish is a quick, satisfying meal ready in just 45 minutes. Ideal for curry lovers seeking a vegetarian option, this recipe is both nutritious and irresistibly delicious—perfect for weeknight dinners or impressing guests with a comforting and flavorful dish.
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Recipe Information
Ingredients
- 300 g Plant-based chicken strips
- 2 tbsp Coconut oil
- 1 large, chopped Onion
- 4 minced Garlic cloves
- 1 tsp, grated Ginger
- 1 medium, sliced Red bell pepper
- 400 ml Coconut milk
- 2 tbsp Curry powder
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Turmeric
- 1 tsp Salt
- 0.5 tsp Freshly ground black pepper
- 0.5 cup, chopped Fresh cilantro
- 1 juiced Lime
- 200 g Basmati rice
- 300 ml Water
Instructions
Begin by cooking the basmati rice. Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 300 ml of water to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender. Remove from heat and let it sit, covered, for an additional 5 minutes.
In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it is translucent.
Stir in the minced garlic and grated ginger, cooking for another 1 minute until fragrant.
Add the sliced red bell pepper and continue to cook for 3 minutes, allowing it to soften slightly.
Stir in the curry powder, ground cumin, ground coriander, turmeric, salt, and black pepper. Cook for 2 minutes to toast the spices and deepen their flavors.
Add the plant-based chicken strips, stirring well to coat them in the spice mixture.
Pour in the coconut milk, bring it to a gentle simmer, and cook for 10 minutes. This will allow the flavors to meld together and the 'chicken' to heat through.
Stir in the lime juice and half of the chopped cilantro, then remove from heat.
Fluff the cooked rice with a fork and serve it on plates. Spoon the coconut 'chicken' curry over the rice.
Garnish with the remaining chopped cilantro before serving. Enjoy your vegetarian coconut 'chicken' curry!
Nutrition Facts
Calories |
1269 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.2 g | 67% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7737 mg | 336% | |
| Total Carbohydrate | 141.3 g | 51% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 42.7 g | ||
| Protein | 73.2 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 348 mg | 27% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 1872 mg | 40% | |
*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.
