Chicken and Vegetable Curry Recipe
Ready to impress yourself with a curry that’s bursting with flavor but won’t bury you in complicated steps? This vegan chicken and vegetable curry dazzles.
It combines tender plant-based chicken, vibrant veggies, and aromatic spices that mingle like they’ve been best friends forever.
No need to summon every spice in your cabinet—this recipe keeps things straightforward but far from boring.
Perfect for weeknight dinners when you want comfort food without turning your kitchen into a disaster zone.
Spice up your meal plan with a dish that’s as easy as it is delicious. Curry night just got a serious upgrade!
Chicken and Vegetable Curry Recipe
A flavorful vegan chicken and vegetable curry, loaded with colorful veggies and rich spices for a comforting meal.
Ingredients
- 1 lb vegan chicken strips
- 2 cups mixed vegetables carrots, peas, bell peppers
- 1 large onion chopped
- 3 cloves garlic minced
- 1 tbsp ginger grated
- 2 tbsp curry powder
- 1 tsp turmeric
- 1 tsp cumin
- 1 can 14 oz coconut milk
- 1 cup vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in pot over medium heat.
- Sauté onions, garlic, and ginger until fragrant, about 3 minutes.
- Stir in curry powder, turmeric, and cumin; cook for 1 minute.
- Add vegan chicken strips and vegetables, stir well.
- Pour in coconut milk and vegetable broth, bring to simmer.
- Cook uncovered for 20 minutes, stirring occasionally.
- Season with salt and pepper, garnish with cilantro before serving.
Notes
Nutritional values (per serving)
- Calories: 320
- Total Fat: 18 g
- Saturated Fat: 12 g
- Carbohydrates: 20 g
- Fiber: 6 g
- Protein: 20 g
Vitamins and minerals (per serving)
- Vitamin A: 45%
- Vitamin C: 40%
- Iron: 25%
- Calcium: 15%
- Folate: 18%
Additional notes/tips to enhance flavor
- Add a squeeze of lime juice for brightness.
- Serve with basmati rice or warm naan bread.
- Adjust spice level by adding chili flakes if you dare.
