Vegan Potato and Chicken Curry

Savor the bold flavors and creamy richness of this Vegan Potato and Chicken Curry, a plant-based twist on a classic comfort dish! Packed with tender potatoes, vibrant carrots, and protein-rich vegan chicken pieces, this hearty curry is elevated by a fragrant blend of garam masala, turmeric, and cumin. A luscious coconut milk base ties the dish together, while a hint of fresh ginger and red chili adds a warming kick. Ready in just an hour, this one-pot wonder is perfect for weeknight dinners or meal prep. Serve it over steamed rice or with warm flatbread for a deliciously satisfying experience. Bursting with flavor and loaded with wholesome ingredients, this dairy-free and meat-free recipe is sure to become a family favorite!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 1 large yellow onion, finely chopped
• 3 pieces garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 small red chili pepper, finely chopped
• 2 teaspoons garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon coriander powder
• 3 medium potatoes, peeled and cubed
• 1 large carrot, sliced
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 1 can coconut milk, full-fat
• 250 grams vegan chicken pieces
• 1 cup frozen peas
• 1 tablespoon lemon juice
• 0.5 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

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

Step 2

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

Step 3

Stir in the minced garlic, ginger, and chopped chili pepper, cooking for an additional 2 minutes.

Step 4

Add the garam masala, turmeric, cumin, and coriander to the pot, stirring continuously for 1 minute until fragrant.

Step 5

Add the cubed potatoes and sliced carrots to the pot, and stir to coat them with the spice mixture.

Step 6

Add the tomato paste and stir for 1 minute before pouring in the vegetable broth.

Step 7

Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes until the potatoes are just tender.

Step 8

Pour in the coconut milk, stirring well to combine, followed by the vegan chicken pieces and frozen peas.

Step 9

Continue to simmer the curry for another 10-15 minutes, until the potatoes are fully cooked and the peas are tender.

Step 10

Stir in the lemon juice and season with salt and black pepper to taste.

Step 11

Turn off the heat and let the curry sit for 5 minutes to allow the flavors to meld.

Step 12

Garnish with fresh cilantro before serving hot with rice or flatbread.

Nutrition Facts

Serving size	(2407.0g)

Amount per serving	% Daily Value*
Calories	2543.8

Total Fat 145.1g	0%
Saturated Fat 109.6g	0%
Polyunsaturated Fat 1.9g
Cholesterol 0mg	0%
Sodium 4687.1mg	0%
Total Carbohydrate 259.8g	0%
Dietary Fiber 52.5g	0%
Total Sugars 52.1g
Protein 92.9g	0%

Vitamin D 0IU	0%
Calcium 598.7mg	0%
Iron 37.3mg	0%
Potassium 7215.6mg	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: 48.1%

Protein: 13.7%

Carbs: 38.3%