This Vegan Curry Chicken recipe tastes amazing, it tastes better than the curry chicken I grew up eating, full of flavor and so easy to prepare!
Looking for an excellent meatless dinner? This vegan curry recipe will have you licking your plate when you’re done! Comfort food at its finest.
If you’ve been a vegan for long enough, chances are you’ve come across the same problem: restaurants don’t often offer much in the way of vegan-friendly meals. Sure, there are plenty of things you can order, including steamed vegetables, salads, and vegetable stir-fry. However, there are some days when you need something more than that. Enter vegan curry chicken.
Who doesn’t love curry? I don’t know anyone who doesn’t. So you are in luck because I am sharing my recipe for vegan curry chicken with you.
This vegan curry chicken recipe is extremely easy to prepare and is perfect for any occasion. It is delicious, hearty, packed with flavor and nutrients. It can be served with rice and veggies or even noodles. I love this vegan curry chicken, and I’m pretty sure it will be loved by everyone in your household, meat-eater or not.
Curry recipes came to Jamaica with all the Indians who came to Jamaica as indentured laborers between 1845 and 1917 and is now an integral part of Jamaican cuisine.
As I always request, please read the complete article for useful tips and suggestions, if you want to make a perfect recipe every time.
This Vegan Curry Chicken recipe is my favorite version of traditional curry chicken. In Jamaica curry goat or chicken is served at most gatherings, weddings, parties, wakes. Recently, I served my Vegan Curry Chicken for my guests who were visiting from Jamaica, one of my guests said how the curry chicken tasted so delicious, she was taken aback when I told her that it wasn’t chicken. Her brother in response said it was the best vegan meal he had ever eaten. So I decided it is time that I share this recipe with my readers.
How To Make Vegan Curry Chicken?
It’s easy to whip up this vegan curry chicken dish in less than 1 hour. Plus, it’s super cheap and uses a few ingredients you probably already have in your pantry! There’s a great twist on an old classic made that might just become your new favorite recipe, whether you’re vegan or not!
- Butler’s Soy Curls – this is a meat substitute. It is a dehydrated product so it needs to be soaked in warm water for 10 minutes. Substitute with Jackfruit or Chickpeas.
- Bragg’s liquid aminos – a soy sauce substitute that is gluten-free, you can use soy sauce or tamari or coconut aminos.
- Onion powder, Garlic powder – boosts the flavor of your soy curls.
- Dried thyme – adds flavor as well, substitute with your favorite dried herbs.
- Coconut oil – avocado oil or olive oil
- Coconut oil – gives a great flavor to your curry.
- Curry powder – I love to use Jamaican or Trinidadian curry.
- Turmeric – boost the curry flavor and color.
- Onion, Garlic, Ginger – any onion is great in this dish, red, white, or yellow, you can increase the garlic to 5 cloves for more flavor, ginger boost the flavor.
- Green onions – you can leave them out if you don’t have any.
- Ginger – the spicy flavor of ginger elevates your curry dish
- Thyme – my favorite herb to add to my curries, cilantro is my next favorite.
- Potatoes– creamy Yukon gold a red-skinned potato holds up well to curries. You can scrub well and leave the skin intact for more nutrients.
- Coconut milk- gives a creamy texture to curries, if you are not a fan, you can add some Cashew Cream, or mash some of the cooked potatoes.
- Tomato paste – boosts the flavor, if you don’t have tomato paste, you could add a fresh tomato chopped.
- Cayenne pepper, or 1 whole Scotch Bonnet pepper
- Salt – I used Himalayan Pink salt or Kosher.
- Cilantro – add at the end to preserve its delicate flavor.
- Preheat the oven to 400 degrees F. Prepare a baking sheet with oiled parchment paper and set it aside.
- Place soy curls in a bowl, add warm water to cover, and allow to rehydrate for about 10 minutes. Drain Soy Curls, and toss with Bragg’s liquid aminos, onion powder, garlic powder, thyme, and coconut oil. Spread Soy Curls in a single layer on the baking sheet and bake for 30 minutes turning after 15 minutes or until golden brown and crisp on the edges. Set aside.
- Heat oil in a large saucepan on medium, add curry powder turmeric, and saute for 3 minutes, stirring often and being careful not to burn, but it must look darker.
- Add onion, garlic, green onion, ginger, and thyme, cook for 3 minutes, constantly stirring until onions are soft. Add potatoes and stir to coat with seasonings.
- Add water, coconut milk, and tomato paste, cover saucepan, bring to boil, reduce to simmer, and cook until potatoes are soft, about 20 minutes.
- Add Baked Soy Curls, salt, cayenne pepper, and chopped cilantro to taste, stir and cook until desired thickness is reached.
To prepare the recipe, I first cook the curry powder and the turmeric in oil until brown being careful not to burn them. For the curry powder, I prefer to make my own because the flavors vary so much from brand to brand. Chief curry powder will work great with my recipe.
I love to season the rehydrated Butler’s Soy Curls and bake it before I cook it in the curry sauce, please don’t leave out this step, it ensures you get the best results in the end.
I added coconut milk to balance the taste and help to give a creamy texture especially if the wrong flavor curry is used, I find it really helps. You can also use veggie broth or add a veggie bouillon but just remember to check the amount of salt used in the end.
Any starch traditionally associated with Indian cuisine, such as roti, garlic naan bread, dosa, or rice, would be fantastic here. You can serve it with noodles, flatbread, quinoa, pita bread, crackers, or alongside roasted veggies or chickpea pancakes.
I like to enjoy this curry chicken over my Jamaican Rice and Peas with some air-fried broccoli and cauliflower on the side. It’s filling, tasty, and sooo delicious.
Substitutions And Additions
Stop here for a few moments, and look at the following recipe’s substitutions and variations:
- Sweet potatoes can be used instead of potatoes.
- Any other vegetables, spices, or herbs can be used.
- I added coconut milk to balance the flavor and give it a creamy texture, especially if the wrong flavor curry is used, which helps. You can also use a veggie bouillon or use vegetable broth, but make sure to check the salt content.
- If you don’t want to use coconut milk, you can use some other plant-based milk, but the curry will be less creamy.
- Fresh tomatoes can be used, but if the curry becomes too dry, you may need to modify the amount of water.
- If you’re searching for a different texture, add some tofu.
- In the end, if you like, you can add baby spinach leaves.
Leftover Curry Storage Suggestions
If you have any leftover curry, it stores well. Just follow the following storing tips:
- Let the leftover curry cool before storing.
- Keep the curry in airtight glass containers because spices can leave stains.
- Keep in the refrigerator for up to four days.
- You may also freeze leftover curry for up to a month.
- When you’re ready to eat, defrost it in the refrigerator and reheat it on the stovetop.
- While reheating in the microwave, use a microwave cover to avoid splattering.
- Storage in separate servings makes for a convenient grab-and-go meal.
Other Vegan Curry Recipes To Try
Give this recipe a try. I’m sure you’re going to adore this Vegan Curry Chicken Recipe! And, don’t forget to share your feedback in the comments!
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- Energy: 204 kcal / 853 kJ
- Fat: 12 g
- Protein: 7 g
- Carbs: 18 g
- Preparation: 30 min
- Cooking: 30 min
- Ready in: 1 h
- For: 6 servings
- 2 cups Butler's Soy Curls, soaked in warm water for 10 minutes
- 1 1/2 tablespoons Bragg's liquid aminos
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 2 teaspoons coconut oil, or olive oil
- 2 tablespoons coconut oil
- 2 tablespoons curry powder
- 2 teaspoons ground turmeric
- 1/2 medium onion, chopped
- 4 cloves garlic cloves, minced
- 2 green onions, chopped
- 1 teaspoon fresh ginger, grated
- 1 teaspoon dried thyme
- 2 medium potatoes, peeled and chopped
- 3 cups water
- 1/3 cup coconut milk
- 1 tablespoon tomato paste
- 1/4 teaspoon Cayenne pepper, or 1 whole Scotch Bonnet pepper
- 3/4 teaspoon salt, or more to taste
- 1/4 cup cilantro, chopped (optional)
- Preheat oven 400 degrees F. Prepare a baking sheet with oiled parchment paper and set aside. Place soy curls in a bowl, add warm water to cover and allow to rehydrate for about 10 minutes. Drain Soy Curls, and toss with Bragg's liquid aminos, onion powder, garlic powder, thyme and coconut oil. Spread Soy Curls in a single layer on baking sheet and bake for 30 minutes turning after 15 minutes or until golden brown and crisp on the edges. Set aside.
- Heat oil in large saucepan on medium, add curry powder, turmeric and saute for 3 minutes, stirring often and being careful not to burn but must look darker.
- Add onion, garlic, green onion, ginger, and thyme, cook for 3 minutes stirring constantly until onions are soft. Add potatoes and stir to coat with seasonings.
- Add water, coconut milk and tomato paste, cover saucepan and bring to boil, reduce to simmer and cook until potatoes are soft, about 20 minutes.
- Add Baked Soy Curls, salt, and cayenne pepper and chopped cilantro to taste, stir and cook until desired thickness is reached.