Vegan Spicy Kari (Indonesian Chicken Curry)

Dive into a world of bold, aromatic flavors with this Vegan Spicy Kari, a plant-based twist on the classic Indonesian chicken curry. Crafted with tender plant-based chicken pieces, creamy coconut milk, and a medley of fragrant spices like turmeric, coriander, and cumin, this dish is a symphony of spice and warmth. The addition of lemongrass, kaffir lime leaves, and a cinnamon stick infuses every bite with authentic Southeast Asian flair, while a hint of red chili brings the perfect amount of heat. Pair it with fluffy jasmine rice and garnish with fresh cilantro for a satisfying, dairy-free, and meat-free meal that’s as comforting as it is flavorful. Perfect for a weeknight dinner or an exotic dinner party centerpiece, this vegan curry is destined to impress.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 300 grams Plant-based chicken pieces
• 400 milliliters Coconut milk
• 2 tablespoons Vegetable oil
• 1 medium Onion, finely chopped
• 3 cloves Garlic cloves, minced
• 1 tablespoon Ginger, grated
• 1 Lemongrass stalk, bruised
• 3 leaves Kaffir lime leaves
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Cumin powder
• 1 teaspoon Red chili powder
• 1 Cinnamon stick
• 250 milliliters Vegetable stock
• 2 tablespoons Tomato paste
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 2 tablespoons Fresh cilantro, chopped (for garnish)
• 4 servings Cooked jasmine rice (to serve)

Directions

Step 1

Heat the vegetable oil in a large skillet or pot over medium heat.

Step 2

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

Step 3

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

Step 4

Add the turmeric powder, coriander powder, cumin powder, and red chili powder. Stir for 1 minute to toast the spices.

Step 5

Add the bruised lemongrass stalk, kaffir lime leaves, and cinnamon stick to the pot.

Step 6

Stir in the tomato paste and cook for 2 minutes, allowing the flavors to blend.

Step 7

Pour in the vegetable stock and bring the mixture to a gentle simmer.

Step 8

Add the plant-based chicken pieces to the pot, stirring to coat them with the spice mixture.

Step 9

Pour in the coconut milk and stir to combine. Allow the curry to simmer gently for 20-25 minutes, stirring occasionally.

Step 10

Season the curry with salt and sugar, adjusting to taste.

Step 11

Remove the bruised lemongrass stalk, kaffir lime leaves, and cinnamon stick before serving.

Step 12

Serve the vegan spicy kari hot over cooked jasmine rice and garnish with fresh cilantro.

Nutrition Facts

Serving size	(1718.9g)

Amount per serving	% Daily Value*
Calories	1876.3

Total Fat 47.3g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 17.6g
Cholesterol 0mg	0%
Sodium 4257.1mg	0%
Total Carbohydrate 277.8g	0%
Dietary Fiber 22.0g	0%
Total Sugars 45.0g
Protein 86.4g	0%

Vitamin D 0IU	0%
Calcium 412.6mg	0%
Iron 14.0mg	0%
Potassium 2371.4mg	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: 22.6%

Protein: 18.4%

Carbs: 59.0%