High Protein Vegan Chicken Curry

Name: High Protein Vegan Chicken Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 1/2 Cups Vegetable Stock (divided); 1 Large Yellow Onion (chopped); 4 Cloves Minced Garlic; 1" Piece Grated Ginger; 1" Piece Grated Turmeric; 1 1/2 Teaspoons Ground Cumin; 1 Teaspoon Salt; 1/4 Teaspoon Black Pepper; 3/4 Cup Unsweetened Coconut Milk; 1 Tablespoon Maple Syrup; 2 Heads Broccoli (sliced into florets); 1 Recipe Seitan Chicken; White Rice, Lime Wedges, and Fresh Cilantro (to serve)

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This Vegan Chicken Curry is a flavorful weeknight dish packed with protein and vegetables for a healthy, hearty meal. Ready in 25 minutes!

Two bowls of vegan chicken curry next to a pan of curry and a bowl of rice.

Curries are one of my favorite dishes. They are SO flavorful. Something about the spice combination makes curry turn out delicious every single time!

Some curry recipes can definitely take hours to make, and you can develop more flavor by simmering a dish for several hours. My curry method is quick and easy, and still has a great flavor. You don't have to spend a long time cooking for a delicious recipe worth serving for weeknight dinner or even for guests.

This vegan chicken curry might be my new favorite version of curry because not only is there a rich flavor, the dish is packed with protein. So you can be confident that you're getting a complete meal - vegetables, healthy fats, and protein - all in one dish.

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Why I love this Vegan Chicken Curry
Ingredient Notes
How to make Vegan Chicken Curry
FAQ & Expert Tips
Recipe Prayer
More Vegan Curry Recipes
Tried this recipe?
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A bowl of vegan chicken curry with a large piece of seitan chicken on top.

Why I love this Vegan Chicken Curry

Dietary needs - this recipe is dairy-free, plant-based, oil-free, and refined sugar-free. It's also very high in protein and fiber.
Quick and easy - this curry comes together in about 25 minutes, perfect for weeknight dinner
Hearty, healthy dinner - with vegetables and protein, this dish is loaded with micro and macro nutrients
High protein - by using seitan chicken, we get a bunch of vegan protein. So this curry has a similar macronutrient profile to a non-vegan chicken curry dish

A pan of freshly cooked Vegan chicken curry.

Ingredient Notes

Vegetable Stock: I like to use stock instead of water to create a more flavorful curry. If you don't have vegetable broth or stock, you can use water.
Yellow Onion: you can also use a white or red onion if you want
Garlic
Ginger: fresh ginger is ideal for that bite of ginger flavor. But if you don't have fresh, a bit of dried ginger will work just fine
Turmeric: I used fresh turmeric alongside the fresh ginger, but you can also sub turmeric powder. Use about ½ teaspoon of ground turmeric
Cumin, Salt & Pepper
Coconut Milk: This is the canned coconut milk, not the stuff you buy from a carton. The canned milk is much thicker and creamier. This is the key ingredient for the deliciously rich flavor of this curry.
Maple Syrup: a touch of sweetness adds depth to the curry flavor
Broccoli: or sub another vegetable like cauliflower or kale
Seitan Chicken: I used my vegan seitan chicken recipe because it is packed with protein and has a great chicken-like texture. However, seitan is not gluten-free, so if you are gluten-free, you'll need another protein option like Abbot's Butcher chick'n.
To serve: white rice, lime wedges, and fresh cilantro

How to make Vegan Chicken Curry

Step 1. Using a few tablespoons of vegetable broth, sauté the onion in a large saucepan over medium-high heat. Add more vegetable broth if the onion starts to stick.

Vegan chicken curry step 1 - sauté the onion.

Step 2. Add the garlic, ginger, turmeric, cumin, salt, and pepper. Cook another 30 seconds.

Vegan chicken curry step 2 - add the spices and cook.

Step 3. Add the coconut milk, remaining vegetable stock, maple syrup, seitan chicken, and broccoli. Cover, bring to a simmer and cook for 5 minutes, until the broccoli is soft.

Vegan chicken curry step 3 - add the broth, coconut milk, chicken and veggies and simmer.

Step 4. Remove the curry from the heat and serve with rice. Garnish with fresh cilantro and a drizzle of lime juice. Enjoy!

Vegan chicken curry step 4 - serve over rice.

FAQ & Expert Tips

Storage

Store this dish in the fridge. It will last up to a week.

Gluten Free Options

I used my vegan seitan chicken recipe because it is packed with protein and has a great chicken-like texture. However, seitan is not gluten-free, so if you are gluten-free, you'll need another protein option.
You can:
1) use lentils - head to my red lentil curry recipe and follow those instructions to cook your lentils
2) use a gluten-free vegan chicken. I recommend Abbot's Butcher chick'n - prepare the chick'n as instructed on the box, then add it to the recipe during step 3 when the seitan chicken would be added

A bowl of curry freshly served onto a bed of rice.

Recipe Prayer

Thank you God for delicious meals that are quick and easy to make. Let us enjoy the amazing flavors of the food you give us. Amen.

A bowl of curry on a napkin, garnished with cilantro.

More Vegan Curry Recipes

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