Vegetarian Classic Chicken Curry

Dive into the hearty flavors of this Vegetarian Classic Chicken Curry, a plant-based twist on the beloved Indian-inspired dish. Made with tender vegetarian chicken, creamy coconut milk, and an aromatic blend of spices like turmeric, garam masala, and cumin, this recipe delivers all the warmth and depth of traditional curry without the meat. Fresh ginger, garlic, and vibrant green chili infuse the dish with authentic flavor, while a squeeze of lemon and a sprinkle of cilantro add a zesty, refreshing finish. Ready in just 45 minutes, this easy, wholesome curry pairs perfectly with fluffy basmati rice or buttery naan, making it a satisfying option for weeknight dinners or special gatherings. Whether you're a seasoned vegetarian or simply looking to explore more meat-free meals, this curry guarantees a soul-soothing experience in every bite.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic cloves, minced
• 1 tablespoon fresh ginger, minced
• 1 medium green chili, finely chopped
• 1 cup canned diced tomatoes
• 300 grams vegetarian chicken substitute
• 1 cup coconut milk
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh cilantro, chopped
• 1 medium lemon, juiced

Directions

Step 1

Heat vegetable oil in a large pan over medium heat.

Step 2

Add the finely chopped onion and cook until it becomes soft and translucent, about 5 minutes.

Step 3

Stir in the minced garlic, fresh ginger, and green chili, cooking for about 2 more minutes until fragrant.

Step 4

Add the canned diced tomatoes to the pan, and cook for another 5 minutes, stirring occasionally.

Step 5

Incorporate the vegetarian chicken substitute into the mixture and cook until lightly browned, about 4 minutes.

Step 6

Pour in the coconut milk, stirring to combine all the ingredients smoothly.

Step 7

Add the curry powder, turmeric, ground cumin, ground coriander, garam masala, salt, and black pepper, mixing well.

Step 8

Simmer the mixture gently for about 10-15 minutes, allowing the flavors to meld and the 'chicken' to fully absorb the curry.

Step 9

Before serving, stir in the fresh cilantro and squeeze the lemon juice over the curry.

Step 10

Serve hot with rice or naan for a complete meal.

Nutrition Facts

Serving size	(1073.1g)

Amount per serving	% Daily Value*
Calories	998.2

Total Fat 50.8g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 18.9g
Cholesterol 4.8mg	0%
Sodium 8009.6mg	0%
Total Carbohydrate 88.9g	0%
Dietary Fiber 19.6g	0%
Total Sugars 35.8g
Protein 66.3g	0%

Vitamin D 0IU	0%
Calcium 363.3mg	0%
Iron 21.9mg	0%
Potassium 1838.8mg	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: 42.4%

Protein: 24.6%

Carbs: 33.0%