Ingredients
Chick'n Marinade
- 300 g vegan chick'n (such as soy or seitan) cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder (adjust to taste)
- salt and pepper to taste
Curry Sauce
- 2 tbsp vegetable oil
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1 thumb-sized piece of ginger grated
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp curry powder
- 400 ml coconut milk
- 400 g canned diced tomatoes
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 200 g potatoes peeled and diced
- salt to taste
- fresh coriander leaves for garnish
- cooked rice or naan bread for serving
Instructions
Marinating the Chick'n:
- In a bowl, combine the vegetable oil, ground cumin, ground coriander, turmeric, smoked paprika, chili powder, salt, and pepper to create the marinade.
- Add the vegan chick'n pieces to the marinade and toss to coat them well. Allow to marinate for at least 30 minutes, or longer if possible.
Preparing the Curry:
- In a large pot or pan, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent.
- Add the minced garlic and grated ginger to the onions. Sauté for another minute until fragrant.
- Stir in the ground cumin, ground coriander, ground turmeric, and curry powder. Cook the spices for about a minute to release their flavors.
- Add the marinated vegan chick'n pieces to the pot. Cook for a few minutes until they start to brown slightly.
- Pour in the coconut milk and canned diced tomatoes. Stir well to combine.
- Add the sliced red and green bell peppers, as well as the diced potatoes. Mix everything together.
- Cover the pot and let the curry simmer over medium-low heat for about 20-25 minutes, or until the potatoes are tender.
- Check the seasoning and add salt as needed.
- Once the curry is cooked and the flavors have melded together, remove from heat.
Serving:
- Serve the vegan chick'n curry over cooked rice or with naan bread.
- Garnish with fresh cilantro leaves.Enjoy your homemade vegan chick'n curry!
Nutrition Facts
Vegan Chick'n Curry
Amount per Serving
Calories
486
% Daily Value*
Fat
36
g
55
%
Saturated Fat
20
g
125
%
Trans Fat
0.1
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
4
g
Sodium
504
mg
22
%
Potassium
841
mg
24
%
Carbohydrates
27
g
9
%
Fiber
6
g
25
%
Sugar
6
g
7
%
Protein
21
g
42
%
Vitamin A
1378
IU
28
%
Vitamin C
85
mg
103
%
Calcium
92
mg
9
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.