Vegetarian Spicy Chicken Curry

Discover the bold and flavorful world of our Vegetarian Spicy Chicken Curry, a plant-based twist on a classic favorite! This hearty recipe features tender pieces of plant-based chicken simmered in a rich and aromatic sauce made with coconut milk, a medley of warming spices, and fresh curry leaves for an authentic touch. The vibrant blend of garlic, ginger, and tomatoes creates a luscious base, while green chilies add an optional fiery kick. Finished with a burst of citrusy freshness from lemon juice and a sprinkle of chopped cilantro, this curry is a vegan-friendly delight that’s perfect for pairing with steamed rice or naan. Ready in just 45 minutes, this dish is ideal for those seeking a satisfying, spice-infused meal that’s both comforting and packed with flavor.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 300 grams plant-based chicken
• 2 tablespoons coconut oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 pieces green chilies, finely chopped (optional)
• 10 leaves curry leaves
• 2 medium tomatoes, pureed
• 1 cup coconut milk
• 1 cup water
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon fresh lemon juice

Directions

Step 1

Heat the coconut oil in a large pan over medium heat.

Step 2

Add the chopped onions and sauté until they turn golden brown, about 5-7 minutes.

Step 3

Stir in the minced garlic, grated ginger, and chopped green chilies. Sauté for another 1-2 minutes until fragrant.

Step 4

Add the curry leaves and cook for 30 seconds to release their aroma.

Step 5

Stir in the turmeric, red chili powder, ground coriander, ground cumin, and salt. Cook for 1 minute to toast the spices.

Step 6

Add the pureed tomatoes and cook for 5-7 minutes, stirring occasionally, until the oil begins to separate from the mixture.

Step 7

Pour in the coconut milk and water, stirring to combine. Bring the mixture to a gentle simmer.

Step 8

Add the plant-based chicken pieces and cook for 10-12 minutes, ensuring they are well coated with the curry sauce and heated through.

Step 9

Stir in the garam masala and simmer for 2 more minutes.

Step 10

Turn off the heat and sprinkle the fresh cilantro over the curry.

Step 11

Finish with a splash of fresh lemon juice for a tangy flavor boost.

Step 12

Serve hot with steamed rice, naan, or your favorite flatbread.

Nutrition Facts

Serving size	(1098.1g)

Amount per serving	% Daily Value*
Calories	999.3

Total Fat 52.0g	0%
Saturated Fat 26.7g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 3799.8mg	0%
Total Carbohydrate 84.4g	0%
Dietary Fiber 23.8g	0%
Total Sugars 28.4g
Protein 60.5g	0%

Vitamin D 0IU	0%
Calcium 347.2mg	0%
Iron 15.7mg	0%
Potassium 2160.2mg	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: 44.7%

Protein: 23.1%

Carbs: 32.2%