Vegan Coconut Chicken Curry

Indulge in the comforting warmth of Vegan Coconut Chicken Curry, a plant-based twist on a classic favorite. This vibrant curry is packed with bold, aromatic spices like turmeric, cumin, and garam masala, infused into a creamy, coconut milk base. Featuring tender chunks of chickpea-based seitan as a protein-rich substitute for chicken, this dish is brimming with vibrant vegetables like red bell peppers and carrots, making it as wholesome as it is flavorful. With just 45 minutes from prep to table, this dairy-free and meat-free curry is perfect for a weeknight dinner or meal prep. Serve it over fluffy basmati rice and finish with a sprinkle of fresh cilantro for an irresistible vegan meal that’s sure to please the whole family. Ideal for fans of easy vegan recipes and global-inspired cuisine!

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 medium red bell pepper, sliced
• 1 medium carrot, sliced
• 300 grams chickpea-based seitan or vegan chicken substitute
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 0.5 teaspoon red chili powder
• 400 ml coconut milk
• 200 ml vegetable broth
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• 0.25 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 4 servings basmati rice, cooked

Directions

Step 1

Heat the coconut oil in a large pan over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent.

Step 2

Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 3

Add the sliced red bell pepper and carrot to the pan, sautéing for 5 minutes until they start to soften.

Step 4

Toss in the chickpea-based seitan chunks. Cook for an additional 3 minutes until lightly browned.

Step 5

Sprinkle the ground cumin, coriander, turmeric, garam masala, and red chili powder over the mixture, stirring to coat the vegetables and seitan evenly with the spices.

Step 6

Pour in the coconut milk and vegetable broth, stirring well. Let the mixture come to a simmer.

Step 7

Add the soy sauce and lime juice, stirring to combine. Season with salt and black pepper.

Step 8

Allow the curry to simmer gently over low heat for about 10-15 minutes, or until the vegetables are tender and the flavors have melded.

Step 9

Remove from heat and stir in the chopped cilantro.

Step 10

Serve the vegan coconut curry hot over cooked basmati rice.

Nutrition Facts

Serving size	(1995.1g)

Amount per serving	% Daily Value*
Calories	1907.9

Total Fat 44.6g	0%
Saturated Fat 26.2g	0%
Polyunsaturated Fat 1.1g
Cholesterol 0mg	0%
Sodium 5322.8mg	0%
Total Carbohydrate 286.0g	0%
Dietary Fiber 28.3g	0%
Total Sugars 48.6g
Protein 94.2g	0%

Vitamin D 0IU	0%
Calcium 434.0mg	0%
Iron 18.8mg	0%
Potassium 2635.2mg	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: 20.9%

Protein: 19.6%

Carbs: 59.5%