Vegetarian Spicy Chicken Curry
Transform your dinner table with this irresistible Vegetarian Spicy Chicken Curry, a plant-based twist on the beloved classic! Featuring tender, plant-based chicken simmered in a velvety coconut milk curry, this dish is infused with the bold flavors of curry leaves, turmeric, and garam masala. The rich base of pureed tomatoes and aromatic spices pairs beautifully with a zesty splash of fresh lemon juice and a garnish of fragrant cilantro. Ready in just 45 minutes, this vegan-friendly recipe is perfect for spice lovers and those seeking a hearty, wholesome meal. Serve it hot with steamed rice or warm flatbread for a satisfying dinner that’s sure to impress!
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Recipe Information
Ingredients
- 300 grams plant-based chicken
- 2 tablespoons coconut oil
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 pieces green chilies, finely chopped (optional)
- 10 leaves curry leaves
- 2 medium tomatoes, pureed
- 1 cup coconut milk
- 1 cup water
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 2 teaspoons ground coriander
- 1 teaspoon garam masala
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lemon juice
Instructions
Heat the coconut oil in a large pan over medium heat.
Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.
Stir in the minced garlic, grated ginger, and chopped green chilies. Sauté for another 1-2 minutes until fragrant.
Add the curry leaves and cook for 30 seconds to release their aroma.
Stir in the turmeric, red chili powder, ground coriander, ground cumin, and salt. Cook for 1 minute to toast the spices.
Add the pureed tomatoes and cook for 5-7 minutes, stirring occasionally, until the oil begins to separate from the mixture.
Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.
Add the plant-based chicken pieces and cook for 10-12 minutes, ensuring they are well coated with the curry sauce and heated through.
Stir in the garam masala and simmer for 2 more minutes.
Turn off the heat and sprinkle the fresh cilantro over the curry.
Finish with a splash of fresh lemon juice for a tangy flavor boost.
Serve hot with steamed rice, naan, or your favorite flatbread.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.0 g | 17% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 816 mg | 35% | |
| Total Carbohydrate | 20.7 g | 8% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 9.6 g | ||
| Protein | 13.3 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 603 mg | 13% | |
*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.
