Vegetarian Chicken Curry with Vegetables

Savor the comforting flavors of this Vegetarian Chicken Curry with Vegetables, a plant-based twist on a beloved classic. Packed with vibrant veggies like carrots, red bell peppers, green peas, and spinach, this hearty curry delivers a rainbow of nutrients in every bite. The rich, velvety coconut milk, infused with aromatic spices such as curry powder, cumin, and turmeric, creates an irresistibly creamy base that wraps around tender plant-based chicken pieces. Quick and easy to prepare, this one-pot dish is ready in just 45 minutes, making it perfect for weeknight dinners or meal prep. Garnished with fresh cilantro and best served with warm naan or fluffy rice, this vegan-friendly curry is the ultimate comfort food for spice lovers and healthy eaters alike.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 400 grams Plant-based chicken pieces
• 2 tablespoons Olive oil
• 1 large, diced Onion
• 3 minced Garlic cloves
• 1 tablespoon grated Ginger
• 400 grams Canned diced tomatoes
• 400 ml Coconut milk
• 2 medium, sliced Carrot
• 1 large, sliced Red bell pepper
• 100 grams Green peas
• 100 grams Spinach leaves
• 2 tablespoons Curry powder
• 1 teaspoon Ground cumin
• 1 teaspoon Turmeric powder
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons chopped Fresh cilantro

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 5 minutes until translucent.

Step 3

Stir in the minced garlic and grated ginger, cooking for 1 more minute until fragrant.

Step 4

Add the curry powder, ground cumin, turmeric powder, salt, and black pepper. Stir well and cook for another minute to toast the spices.

Step 5

Pour in the canned diced tomatoes and coconut milk, stirring to combine.

Step 6

Add the carrot slices and red bell pepper slices to the pot. Bring the mixture to a gentle simmer and cook for 10 minutes.

Step 7

Stir in the plant-based chicken pieces, green peas, and spinach leaves. Cook for another 10 minutes until the vegetables are tender and the plant-based chicken is heated through.

Step 8

Taste and adjust seasoning, if necessary.

Step 9

Garnish the curry with freshly chopped cilantro before serving.

Step 10

Serve hot with rice, naan, or your choice of side.

Nutrition Facts

Serving size	(1951.8g)

Amount per serving	% Daily Value*
Calories	1490.7

Total Fat 63.6g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 6.3g
Cholesterol 8mg	0%
Sodium 8803.0mg	0%
Total Carbohydrate 133.3g	0%
Dietary Fiber 38.7g	0%
Total Sugars 65.0g
Protein 98.4g	0%

Vitamin D 0IU	0%
Calcium 608.3mg	0%
Iron 28.3mg	0%
Potassium 3898.3mg	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: 38.2%

Protein: 26.3%

Carbs: 35.6%