Vegan Creamy Chicken Curry

Indulge in the vibrant flavors of this Vegan Creamy Chicken Curry, a plant-based twist on a classic comfort dish that’s as satisfying as it is wholesome. Featuring tender plant-based chicken pieces simmered in a luscious coconut milk and tomato-based sauce, this curry bursts with the warmth of aromatic spices like curry powder, turmeric, and cumin. Fresh veggies like red bell pepper, carrots, and nutrient-rich baby spinach add both color and nutritional depth, while a touch of lime juice and cilantro bring a zesty, herbaceous finish. Ready in just 45 minutes, this easy vegan dinner pairs perfectly with fluffy rice or naan for a hearty, protein-packed meal that’s dairy-free and satisfying for all palates. Perfect for weeknights or meal prep, this vegan curry is sure to be a crowd-pleaser!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 1 medium red bell pepper, chopped
• 1 medium carrot, sliced
• 300 grams plant-based chicken pieces
• 2 tablespoons curry powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 400 milliliters coconut milk
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 2 cups baby spinach
• 0.25 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 lime, juiced

Directions

Step 1

Heat coconut oil in a large saucepan over medium heat.

Step 2

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

Step 3

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 4

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

Step 5

Add the plant-based chicken pieces and continue to cook for 4-5 minutes until slightly browned.

Step 6

Stir in the curry powder, cumin, coriander, and turmeric, ensuring the ingredients are well coated with the spices.

Step 7

Pour in the coconut milk, tomato paste, and vegetable broth. Stir to combine and bring the mixture to a simmer.

Step 8

Reduce the heat to low and let the curry simmer for 15 minutes, allowing the flavors to meld together.

Step 9

Add the baby spinach and continue cooking until the spinach is wilted, about 2 minutes.

Step 10

Season the curry with salt and black pepper to taste.

Step 11

Stir in the lime juice and chopped cilantro just before serving.

Step 12

Serve hot with rice or your choice of bread.

Nutrition Facts

Serving size	(1554.7g)

Amount per serving	% Daily Value*
Calories	1163.7

Total Fat 48.2g	0%
Saturated Fat 25.7g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 8398.9mg	0%
Total Carbohydrate 114.9g	0%
Dietary Fiber 25.6g	0%
Total Sugars 51.8g
Protein 73.6g	0%

Vitamin D 0IU	0%
Calcium 425.4mg	0%
Iron 24.2mg	0%
Potassium 2741.2mg	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: 36.5%

Protein: 24.8%

Carbs: 38.7%