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Recipes / Coconut Chick'n Curry

RECIPE

Coconut Chick'n Curry

Coconut curry with plant-based chick'n, tomatoes, spinach and peas.

Serves 6–8Curries & rice dishes

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INGREDIENTS

Serves 6–8

  • 2 Tbsp oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 Tbsp grated ginger
  • 1 package plain Tofurky Chick'n pieces
  • 2 Tbsp curry powder
  • 1 tsp garam masala
  • ½ tsp turmeric
  • ½ tsp cumin
  • 1 (13.5 oz) can coconut milk
  • 1 cup vegetable broth
  • 1 (14 oz) can diced tomatoes
  • 1–2 cups spinach
  • 1 cup peas
  • Salt and pepper
  • Optional: cauliflower
  • Optional: carrots
  • Optional: potatoes
  • Optional: green beans

METHOD

Make it

  1. 1

    Heat oil.

  2. 2

    Cook onion until soft.

  3. 3

    Add garlic and ginger.

  4. 4

    Stir in curry powder, garam masala, turmeric and cumin; cook 30 seconds.

  5. 5

    Add tomatoes, coconut milk and broth.

  6. 6

    Bring to a simmer.

  7. 7

    Add vegetables that need longer cooking, such as potatoes, carrots or cauliflower.

  8. 8

    Simmer about 15 minutes.

  9. 9

    Add chick'n, peas and spinach.

  10. 10

    Cook another 5–8 minutes.

  11. 11

    Season with salt and pepper.

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