Vegetarian Coconut Chicken Curry

Indulge in the rich and creamy flavors of this Vegetarian Coconut Chicken Curry, a plant-based twist on the classic favorite! Featuring tender plant-based chicken strips simmered in a velvety coconut milk sauce infused with bold spices like curry powder, cumin, and turmeric, this dish delivers all the comforting warmth of traditional curry without the meat. Sautéed onions, garlic, ginger, and red bell pepper enhance the dish’s depth, while a squeeze of lime juice and a sprinkle of fresh cilantro add a refreshing burst of brightness. Served over fluffy basmati rice, this meal is not only satisfying and wholesome but also perfect for vegetarians and anyone looking for a hearty yet dairy-free and meat-free dinner option. Ready in just 45 minutes, this curry is sure to become a weeknight favorite!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 300 g Plant-based chicken strips
• 2 tbsp Coconut oil
• 1 large, chopped Onion
• 4 minced Garlic cloves
• 1 tsp, grated Ginger
• 1 medium, sliced Red bell pepper
• 400 ml Coconut milk
• 2 tbsp Curry powder
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 0.5 tsp Turmeric
• 1 tsp Salt
• 0.5 tsp Freshly ground black pepper
• 0.5 cup, chopped Fresh cilantro
• 1 juiced Lime
• 200 g Basmati rice
• 300 ml Water

Directions

Step 1

Begin by cooking the basmati rice. Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring 300 ml of water to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender. Remove from heat and let it sit, covered, for an additional 5 minutes.

Step 2

In a large skillet, heat the coconut oil over medium heat. Add the chopped onion and sauté for about 5 minutes until it is translucent.

Step 3

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

Step 4

Add the sliced red bell pepper and continue to cook for 3 minutes, allowing it to soften slightly.

Step 5

Stir in the curry powder, ground cumin, ground coriander, turmeric, salt, and black pepper. Cook for 2 minutes to toast the spices and deepen their flavors.

Step 6

Add the plant-based chicken strips, stirring well to coat them in the spice mixture.

Step 7

Pour in the coconut milk, bring it to a gentle simmer, and cook for 10 minutes. This will allow the flavors to meld together and the 'chicken' to heat through.

Step 8

Stir in the lime juice and half of the chopped cilantro, then remove from heat.

Step 9

Fluff the cooked rice with a fork and serve it on plates. Spoon the coconut 'chicken' curry over the rice.

Step 10

Garnish with the remaining chopped cilantro before serving. Enjoy your vegetarian coconut 'chicken' curry!

Nutrition Facts

Serving size	(1647.1g)

Amount per serving	% Daily Value*
Calories	1269.2

Total Fat 52.2g	0%
Saturated Fat 27.0g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 7737.3mg	0%
Total Carbohydrate 141.3g	0%
Dietary Fiber 18.7g	0%
Total Sugars 42.7g
Protein 73.2g	0%

Vitamin D 0IU	0%
Calcium 348.3mg	0%
Iron 22.3mg	0%
Potassium 1872.2mg	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: 35.4%

Protein: 22.1%

Carbs: 42.6%