High Protein Vegan Chicken Curry
This Vegan Chicken Curry is a flavorful weeknight dish packed with protein and vegetables for a healthy, hearty meal. Ready in 25 minutes!
Ingredients
- 1 ½ Cups Vegetable Stock divided
- 1 Large Yellow Onion chopped
- 4 Cloves Minced Garlic
- 1" Piece Grated Ginger
- 1" Piece Grated Turmeric
- 1 ½ Teaspoons Ground Cumin
- 1 Teaspoon Salt
- ¼ Teaspoon Black Pepper
- ¾ 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
Instructions
- 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.
- Add the garlic, ginger, turmeric, cumin, salt, and pepper. Cook another 30 seconds.
- 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.
- Remove the curry from the heat and serve with rice. Garnish with fresh cilantro and a drizzle of lime juice. Enjoy!
Notes
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
Nutrition
Calories: 355kcal | Carbohydrates: 33g | Protein: 41g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1277mg | Potassium: 1010mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1484IU | Vitamin C: 185mg | Calcium: 209mg | Iron: 6mg