Vegan Chicken Curry with Vegetables

Indulge in the flavors of this hearty Vegan Chicken Curry with Vegetables, a plant-based twist on the classic chicken curry that's brimming with bold spices and vibrant veggies. Tender vegan chicken pieces soak up the aromatic blend of curry powder, turmeric, and cumin, while a creamy coconut milk base adds a luscious richness to every bite. Packed with colorful vegetables like carrots, red bell peppers, and crisp green beans, this one-pot meal is as nutritious as it is flavorful. Finished with a hint of lime juice and a garnish of fresh cilantro, this curry is perfect for cozy weeknights or dinner parties alike. Ready in just 45 minutes, this vegan curry recipe is an easy, gluten-free, and dairy-free meal that’s sure to impress. Serve it with steamed rice, naan, or cauliflower rice for the ultimate comfort food experience!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 250 g Vegan chicken pieces
• 2 tbsp Coconut oil
• 1 medium Onion, chopped
• 3 cloves Garlic cloves, minced
• 1 tbsp Fresh ginger, minced
• 2 tbsp Curry powder
• 1 tsp Turmeric powder
• 1 tsp Cumin seeds
• 0.5 tsp Cayenne pepper
• 2 tbsp Tomato paste
• 400 ml Coconut milk
• 250 ml Vegetable broth
• 2 small Carrot, sliced
• 1 medium Red bell pepper, sliced
• 150 g Green beans, trimmed and halved
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 tbsp Lime juice
• 2 tbsp Fresh cilantro, chopped

Directions

Step 1

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

Step 2

Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.

Step 4

Add the curry powder, turmeric powder, cumin seeds, and cayenne pepper. Stir constantly for 1-2 minutes to toast the spices.

Step 5

Mix in the tomato paste and cook for another minute, blending well with the spices.

Step 6

Pour in the coconut milk and vegetable broth, stirring to combine.

Step 7

Bring to a simmer and then add the sliced carrots, red bell pepper, and green beans. Cover and simmer for 10 minutes.

Step 8

Add the vegan chicken pieces to the pan and continue to simmer for another 10 minutes, stirring occasionally.

Step 9

Season with salt and black pepper to taste.

Step 10

Remove from heat and stir in the lime juice for a touch of acidity.

Step 11

Garnish with chopped fresh cilantro before serving.

Nutrition Facts

Serving size	(1478.9g)

Amount per serving	% Daily Value*
Calories	1098.1

Total Fat 45.3g	0%
Saturated Fat 25.6g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 8193.6mg	0%
Total Carbohydrate 127.7g	0%
Dietary Fiber 25.3g	0%
Total Sugars 56.8g
Protein 63.5g	0%

Vitamin D 0IU	0%
Calcium 367.9mg	0%
Iron 22.3mg	0%
Potassium 3075.7mg	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: 34.8%

Protein: 21.7%

Carbs: 43.6%