Vegetarian Creamy Chicken Curry

Discover the irresistible flavors of this Vegetarian Creamy Chicken Curry, a plant-based twist on a classic comfort food. Featuring tender plant-based chicken, creamy coconut milk, and a medley of aromatic spices like garam masala, turmeric, and cumin, this curry is both hearty and wholesome. Sweet red bell peppers, vibrant peas, and a dash of zesty lime juice bring fresh, bright notes to this rich dish. Perfectly simmered to allow the flavors to meld, this curry pairs beautifully with fluffy basmati rice for a satisfying and nutritious meal. Ready in just 45 minutes, this vegan-friendly recipe is proof that indulgence and health can go hand in hand. Whether you're a curry enthusiast or exploring new vegetarian options, this creamy delight is sure to become a new favorite!

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 300 grams Plant-based chicken
• 2 tablespoons Olive oil
• 1 large, diced Onion
• 3 minced Garlic cloves
• 1 tablespoon grated Ginger
• 2 tablespoons Tomato paste
• 1 can (400 ml) Coconut milk
• 1 cup Vegetable broth
• 2 tablespoons Curry powder
• 1 teaspoon Garam masala
• 1 teaspoon Turmeric powder
• 1 teaspoon Ground cumin
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 medium, chopped Red bell pepper
• 1 cup Frozen peas
• 0.5 cup chopped Fresh cilantro
• 1 for juice Lime
• 4 servings Cooked basmati rice

Directions

Step 1

Heat olive oil in a large pan over medium heat.

Step 2

Add the diced onion and sauté until translucent, about 5 minutes.

Step 3

Stir in the minced garlic and grated ginger, and cook for an additional 2 minutes.

Step 4

Add the tomato paste, curry powder, garam masala, turmeric powder, and ground cumin. Stir well to ensure the spices are mixed thoroughly.

Step 5

Pour in the coconut milk and vegetable broth, and bring the mixture to a gentle simmer.

Step 6

Add the plant-based chicken and red bell pepper to the curry. Stir to combine.

Step 7

Simmer the curry for 10 minutes, allowing the plant-based chicken to warm through and the flavors to meld.

Step 8

Stir in the frozen peas and cook for another 5 minutes.

Step 9

Season with salt and black pepper to taste.

Step 10

Remove the curry from the heat and stir in the lime juice and half of the chopped cilantro.

Step 11

Serve the curry hot over cooked basmati rice, garnished with the remaining fresh cilantro.

Nutrition Facts

Serving size	(2133.4g)

Amount per serving	% Daily Value*
Calories	2052.5

Total Fat 56.3g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 3.4g
Cholesterol 0mg	0%
Sodium 8471.4mg	0%
Total Carbohydrate 305.1g	0%
Dietary Fiber 38.7g	0%
Total Sugars 59.5g
Protein 89.6g	0%

Vitamin D 0IU	0%
Calcium 461.6mg	0%
Iron 34.4mg	0%
Potassium 3499.3mg	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: 24.3%

Protein: 17.2%

Carbs: 58.5%