Vegetarian Chicken Curry | Perfect Meatless Indian Curry Recipe

Heat oil in a large pot over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 5 minutes.

Stir in minced garlic and grated ginger; cook until fragrant, about 1 minute.

Add diced tomatoes and cook until softened, about 3-4 minutes.

Stir in curry powder, turmeric, cumin, and coriander; cook for 1-2 minutes to toast the spices.

Add the vegetarian chicken substitute and soy-based chunks; cook until heated through, about 5 minutes.

Pour in coconut milk and vegetable broth; bring to a simmer.

Add green peas and diced bell pepper; cook for 5-7 minutes until vegetables are tender.

Stir in fresh spinach and cook until wilted, about 2 minutes.

Season with salt and black pepper to taste.

Garnish with chopped cilantro before serving.

Serve hot with rice or naan.

Equipment Needed

Spice Level:

Dietary

Allergens