Help keep One Green Planet free and independent! Together we can ensure our platform remains a hub for empowering ideas committed to fighting for a sustainable, healthy, and compassionate world. Please support us in keeping our mission strong.
The best part about freeing this recipe from animal products is that you make what is a fairly healthy dish even far more healthier, because vegan chicken substitutes are of course cholesterol-free and usually low-calorie. They also pack a ton of protein, just like meat. Each serving of this very hearty recipe has just 128 calories, more than 10 grams of protein, and more than 4 grams of dietary fiber.
Spinach ‘Chicken’ Curry [Vegan]
Ingredients You Need for Spinach ‘Chicken’ Curry [Vegan]
- 1 10-oz package of frozen spinach, thawed in the microwave with a tablespoon of water. I just put the frozen block in a microwave-proof bowl with the water and zap it for five minutes. Puree in a blender and set aside.
- 1 package vegan chicken, cut into cubes.
- 2 cups mushrooms. Halve the mushrooms if they're small, and quarter if they're larger.
- 1 onion, minced
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1 cup tomato puree
- 1 tbsp coriander powder
- 1 tbsp garam masala
- 1 tsp red chilli powder (cayenne for a big hit, paprika if you prefer your curries milder)
- 1/2 tsp turmeric powder
- 1 tbsp olive oil
- 1/3 cup of almonds, soaked in hot water for two hours, then pureed in a blender to a smooth paste with 1 cup water
- Salt to taste
- 1/2 cup chopped coriander leaves
- Juice of 1 lemon
How to Prepare Spinach ‘Chicken’ Curry [Vegan]
- Heat oil in a skillet. Add the onions and saute until brown spots start to appear, about five minutes over medium heat.
- Add the ginger and garlic paste and saute another minute.
- Add the tomato puree and the powdered spices and saute until the tomato darkens and starts to express oil from the sides.
- Add the mushrooms and saute until they start to soften, about 3-5 minutes.
- Add the vegan chicken chunks and saute another three to four minutes.
- Add the spinach puree and cook over medium-high heat, stirring often to prevent any sticking, until the spinach darkens and all the water has evaporated.
- Add the almond paste and 1/2 to 1 cup water (depending on how thick you want your curry) and bring to a boil.
- Add lemon juice and salt to taste and turn off the heat. Garnish with coriander leaves. Serve hot.
Report Recipe Issue
Please report any concerns about this recipe below!
Is there an issue with this recipe?