Vegan Chicken Coconut Curry

Dive into the comforting flavors of this Vegan Chicken Coconut Curry, a plant-based twist on a classic favorite! This creamy and aromatic curry features tender vegan chicken pieces simmered in a luscious coconut milk and vegetable broth base, infused with bold spices like curry powder, cumin, turmeric, and a touch of cayenne for a subtle kick. Vibrant red bell peppers, fresh spinach, and zesty lime juice elevate the dish with bursts of color and freshness, while rich coconut oil ties it all together. Ready in just 45 minutes, this recipe is perfect for a satisfying weeknight dinner or an impressive meal for guests. Serve it over fluffy basmati rice or with warm naan, and don’t forget the sprinkle of fresh cilantro to complete this flavorful masterpiece! Perfect for vegan curry lovers, this dish is dairy-free, packed with protein, and bursting with Southeast Asian-inspired goodness.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams Vegan chicken pieces
• 2 tablespoons Coconut oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 1 large Red bell pepper, sliced
• 2 tablespoons Curry powder
• 1 teaspoon Ground cumin
• 1 teaspoon Turmeric powder
• 0.5 teaspoon Cayenne pepper
• 400 milliliters Canned coconut milk
• 200 milliliters Vegetable broth
• 100 grams Fresh spinach
• 1 tablespoon Lime juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons Fresh cilantro, chopped

Directions

Step 1

Heat the coconut oil in a large pot over medium heat.

Step 2

Add the chopped onion and sauté for 3-4 minutes, until translucent.

Step 3

Add the minced garlic and grated ginger, and cook for another 1-2 minutes, stirring frequently.

Step 4

Stir in the sliced red bell pepper and cook for 2 minutes.

Step 5

Add the curry powder, ground cumin, turmeric powder, and cayenne pepper. Stir well to coat the vegetables with the spices.

Step 6

Pour in the coconut milk and vegetable broth, mixing everything together until combined.

Step 7

Bring the mixture to a simmer, then add the vegan chicken pieces.

Step 8

Reduce the heat to low, cover, and let it cook for 15 minutes, stirring occasionally.

Step 9

Uncover the pot, add the fresh spinach and stir until wilted.

Step 10

Add the lime juice, salt, and black pepper, stirring to combine.

Step 11

Taste and adjust seasoning if needed.

Step 12

Garnish with chopped cilantro before serving with rice or naan.

Nutrition Facts

Serving size	(1469.7g)

Amount per serving	% Daily Value*
Calories	2025.6

Total Fat 148.6g	0%
Saturated Fat 111.0g	0%
Polyunsaturated Fat 1.1g
Cholesterol 0mg	0%
Sodium 8669.8mg	0%
Total Carbohydrate 110.6g	0%
Dietary Fiber 23.9g	0%
Total Sugars 31.0g
Protein 98.5g	0%

Vitamin D 0IU	0%
Calcium 477.3mg	0%
Iron 38.6mg	0%
Potassium 3339.1mg	0%

*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.

Source of Calories

Fat: 61.5%

Protein: 18.1%

Carbs: 20.4%