Vegan Classic Chicken Curry

Craving the comforting warmth of a creamy curry but sticking to a plant-based diet? This Vegan Classic Chicken Curry is the perfect answer! Made with a tender vegan chicken substitute, bathed in a luscious coconut milk and tomato purée sauce, and spiced with an aromatic blend of cumin, coriander, turmeric, garam masala, and chili powder, this curry delivers all the bold flavors of a traditional chicken curry without the meat. Fresh ginger, garlic, and onion create a fragrant base, while a bright splash of lemon juice and a sprinkle of chopped cilantro add a fresh finishing touch. Ready in just one hour and perfect for four servings, this hearty vegan curry is ideal for weeknight dinners or meal prep. Serve it over fluffy basmati rice or with warm naan for a satisfying, dairy-free, and gluten-free meal that’s sure to impress!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 14 oz Vegan chicken substitute
• 2 tbsp Coconut oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 tbsp Fresh ginger, grated
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 tsp Turmeric powder
• 1 tsp Garam masala
• 1 tsp Chili powder
• 8 oz Tomato purée
• 14 oz Coconut milk
• 0.25 cup Fresh cilantro, chopped
• 1 tsp Salt
• 0.5 tsp Freshly ground black pepper
• 1 tbsp Lemon juice

Directions

Step 1

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

Step 2

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

Step 3

Stir in the minced garlic and grated ginger, cooking for an additional 2 minutes until fragrant.

Step 4

In a small bowl, mix together the ground cumin, ground coriander, turmeric powder, garam masala, and chili powder.

Step 5

Add the spice mix to the pan, stirring well to coat the onions, garlic, and ginger in the spices. Cook for another minute.

Step 6

Add the vegan chicken substitute to the pan, stirring to coat it in the spice mixture.

Step 7

Pour in the tomato purée and coconut milk, stirring well to combine. Add salt and freshly ground black pepper.

Step 8

Bring the mixture to a simmer, reduce the heat to low, and let cook for 25-30 minutes, stirring occasionally.

Step 9

Once the curry has thickened, stir in the lemon juice and chopped cilantro.

Step 10

Serve hot, garnished with additional cilantro if desired.

Nutrition Facts

Serving size	(1277.5g)

Amount per serving	% Daily Value*
Calories	1216.3

Total Fat 52.1g	0%
Saturated Fat 25.8g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 4110.7mg	0%
Total Carbohydrate 122.3g	0%
Dietary Fiber 27.4g	0%
Total Sugars 47.8g
Protein 88.3g	0%

Vitamin D 0IU	0%
Calcium 418.2mg	0%
Iron 20.1mg	0%
Potassium 2755.6mg	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: 35.8%

Protein: 26.9%

Carbs: 37.3%