Vegan Spicy Chicken Curry

Dive into the rich, bold flavors of this Vegan Spicy Chicken Curry, a plant-based twist on a classic comfort dish. Crafted with tender vegan chicken substitutes and simmered in a creamy coconut and tomato-based sauce, this curry is infused with layers of aromatic spices like garam masala, curry powder, and smoked paprika. Fresh spinach adds a burst of color and nutrients, while optional cayenne pepper delivers a customizable kick of heat. Perfectly paired with fluffy basmati rice, this easy 45-minute recipe is both hearty and wholesome. Whether you're a vegan or just exploring meat-free options, this curry promises to tantalize your taste buds and satisfy your craving for spice.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams Vegan chicken substitute (e.g., soy-based or jackfruit-based pieces)
• 2 tablespoons Coconut oil
• 1 medium Yellow onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 tablespoon Ginger, freshly grated
• 400 grams Canned diced tomatoes
• 400 milliliters Coconut milk (full-fat)
• 1 cup Vegetable broth
• 2 tablespoons Curry powder
• 1 teaspoon Garam masala
• 1 teaspoon Turmeric powder
• 1 teaspoon Smoked paprika
• 0.5 teaspoons Cayenne pepper (optional, for extra spice)
• 1 teaspoon Ground coriander
• 1 teaspoon Salt
• 2 cups Fresh spinach leaves
• 0.25 cup Fresh cilantro, chopped (for garnish)
• 4 cups Cooked basmati rice (optional, for serving)

Directions

Step 1

Heat the coconut oil in a large skillet or pot 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, and cook for another minute until fragrant.

Step 4

Add the curry powder, garam masala, turmeric, smoked paprika, cayenne pepper (if using), and ground coriander. Stir to coat the onions and release the spices' aroma.

Step 5

Pour in the canned diced tomatoes, coconut milk, and vegetable broth. Stir well and bring the mixture to a gentle simmer.

Step 6

Add the vegan chicken substitute to the pot, ensuring the pieces are fully submerged in the sauce. Simmer for 10 minutes, stirring occasionally to combine flavors.

Step 7

Stir in the fresh spinach leaves and cook for an additional 3-4 minutes until wilted.

Step 8

Taste the curry and season with salt as needed.

Step 9

Remove from heat, garnish with fresh cilantro, and serve with cooked basmati rice if desired.

Nutrition Facts

Serving size	(2530.9g)

Amount per serving	% Daily Value*
Calories	3257.9

Total Fat 162.3g	0%
Saturated Fat 115.3g	0%
Polyunsaturated Fat 4.6g
Cholesterol 8mg	0%
Sodium 9242.9mg	0%
Total Carbohydrate 353.2g	0%
Dietary Fiber 41.7g	0%
Total Sugars 42.0g
Protein 104.5g	0%

Vitamin D 0IU	0%
Calcium 674.1mg	0%
Iron 41.4mg	0%
Potassium 4644.7mg	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: 44.4%

Protein: 12.7%

Carbs: 42.9%