Vegetarian Creamy Chicken Curry
Experience the bold flavors and creamy texture of our Vegetarian Creamy Chicken Curry, a plant-based twist on the classic favorite. This hearty and comforting recipe features tender plant-based chicken simmered in a luscious coconut milk-based sauce infused with aromatic spices like curry powder, garam masala, turmeric, and cumin. Packed with vibrant veggies like red bell pepper and peas, and finished with a zesty splash of lime and fresh cilantro, this dish offers the perfect balance of richness and freshness. Served over fluffy basmati rice, this quick 45-minute meal is ideal for a weeknight dinner or special occasion. Vegetarian, dairy-free, and full of flavor, it’s a must-try for curry lovers!
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Recipe Information
Ingredients
- 300 grams Plant-based chicken
- 2 tablespoons Olive oil
- 1 large, diced Onion
- 3 minced Garlic cloves
- 1 tablespoon grated Ginger
- 2 tablespoons Tomato paste
- 1 can (400 ml) Coconut milk
- 1 cup Vegetable broth
- 2 tablespoons Curry powder
- 1 teaspoon Garam masala
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium, chopped Red bell pepper
- 1 cup Frozen peas
- 0.5 cup chopped Fresh cilantro
- 1 for juice Lime
- 4 servings Cooked basmati rice
Instructions
Heat olive oil in a large pan over medium heat.
Add the diced onion and sauté until translucent, about 5 minutes.
Stir in the minced garlic and grated ginger, and cook for an additional 2 minutes.
Add the tomato paste, curry powder, garam masala, turmeric powder, and ground cumin. Stir well to ensure the spices are mixed thoroughly.
Pour in the coconut milk and vegetable broth, and bring the mixture to a gentle simmer.
Add the plant-based chicken and red bell pepper to the curry. Stir to combine.
Simmer the curry for 10 minutes, allowing the plant-based chicken to warm through and the flavors to meld.
Stir in the frozen peas and cook for another 5 minutes.
Season with salt and black pepper to taste.
Remove the curry from the heat and stir in the lime juice and half of the chopped cilantro.
Serve the curry hot over cooked basmati rice, garnished with the remaining fresh cilantro.
Nutrition Facts
Calories |
2052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8471 mg | 368% | |
| Total Carbohydrate | 305.1 g | 111% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 59.5 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 3499 mg | 74% | |
*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.
