09/10/2026
Here’s a great "vegan chicken curry" recipe to try!
(From Akash Vaghela | Transformation Coach - I used to love chicken curries before going vegan, so this is my way of bringing it back! Shoutout to Nisha Parmar for the inspo!)
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Ingredients:
- 1 tbsp vegan butter
- 1 tbsp tomato puree (optional)
- 200ml chopped tomato sauce (tinned or fresh)
- Salt/chilli to season accordingly
- 1 tin of coconut milk
- Protein of choice (tofu, tempeh, soy chunks, mock meat pieces)
- Squeeze of lemon (optional to add at the end)
- Fresh coriander leaves (optional to add at the end)
Spices:
- 6 x cardamon pods
- 6 x cloves
- Cinnamon stick
- 3 cloves of garlic finely chopped/paste
- 1.5 cm ginger finely chopped/paste
- 2 tsp cumin powder
- 2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tbsp fenugreek leaves
How to make it:
1. Cook the protein of your choice (mock meat, tempeh, tofu, soy chunks, etc).
2. Heat the butter and fry all of the spices for 2-3 mins. Add a splash of water to form a paste.
3. Fry the paste for a further 3-4 mins.
4. Add tomato puree + chopped tomato to the mix + cook for a few minutes until you see the oils separating from the sauce. If the sauce is looking dry, add a splash of water.
5. Add salt and chilli powder to season to your taste.
6. Add coconut milk to the sauce and give it a good stir until all combined.
7. Add in your protein pieces and then finish off with a squeeze of lemon and fresh coriander leaves as a garnish.
You can enjoy this dish with some naan or rice to soak up all of the delicious sauce (and to get your carbs!). Enjoy!
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