Best Vegan Chicken Curry Recipes


Vegan chicken curry is a great way to enjoy all the flavors of chicken curry without meat. This recipe uses seitan, a wheat-based protein, to create a hearty and satisfying meal. Serve this curry over rice or quinoa for a complete meal.

1. Vegan Chickpea Curry From Minimalist Baker

A bowl of rice on a plate

Ingredients: 1 large yellow onion, diced small, 3 cloves garlic, minced, 1 tbsp. freshly grated ginger, 2 tsp. ground cumin, 2 tsp. ground coriander, 1 tsp. turmeric powder, 1/2 tsp. the ground cinnamon, 1/4 tsp. cayenne pepper (optional // or to taste), sea salt and black pepper to taste, 2-3 tbsp. coconut oil or avocado oil, divided, 4 cups cooked chickpeas OR 2 (15 oz) cans chickpeas, drained and rinsed (if using canned), 3 cups vegetable broth, plus more as needed to thin curry to desired consistency, 1 large carrot, peeled and diced small, 2 bell peppers (any color), diced small, 3 tbsp. full fat coconut milk or sub another plant-based milk of choice, 1/4 cup chopped fresh cilantro leaves.

Instructions: Preheat the oven to 375 degrees F (190 C) and add onion, garlic, ginger, spices, and 1-2 tablespoons oil to a large baking dish. Toss to combine. Roast for 25 minutes, stirring once halfway through.

Remove from the oven and add roasted veggies to a large pot or saucepan on the stove over medium heat with remaining oil. Sauté for 3-5 minutes until slightly softened then add chickpeas and vegetable broth.

Bring mixture to a low simmer then cover and cook for 10 minutes, stirring occasionally.

After 10 minutes, add carrot and bell pepper and continue to cook until the vegetables are tender to your liking – another 5-10 minutes.

Finally, stir in coconut milk (or other plant-based milk) and cilantro. Season with additional salt and pepper to taste if needed. Serve as is or over rice, quinoa, cauliflower rice, etc. Best when fresh but will keep in the fridge stored in a covered container for 3-4 days or in the freezer for up to 1 month.

2. Vegan Tikka Masala From The Edgy Veg

A bunch of food on a plate on a table

Ingredients: 1 onion finely chopped, 4 cloves garlic minced, 2 tbsp ginger grated, 1 jalapeno seeded and finely chopped, 2 tsp garam masala, 1 tsp turmeric, 1/2 tsp ground coriander, 1/4 tsp cayenne pepper, sea salt, and black pepper to taste, 3 tbsp tomato paste, 2 cups vegetable broth, plus more as needed to thin curry to desired consistency, 1 (15-ounce) can full-fat coconut milk or sub another plant-based milk of choice, 1 head broccoli cut into florets, 1 large carrot peeled and diced small, 3 tbsp. chopped fresh cilantro leaves.

Instructions: Add onion garlic ginger jalapeno tomato paste and spices to a large pot or saucepan on the stove over medium heat. Sauté for 3-5 minutes until slightly softened.

Add vegetable broth and bring mixture to a low simmer then cover and cook for 10 minutes, stirring occasionally.

After 10 minutes, add broccoli and carrot and continue to cook until vegetables are tender to your liking – another 5-10 minutes.

Lastly, stir in coconut milk (or other plant-based milk) and cilantro. Season with additional salt and pepper to taste if needed. Serve as is or over rice, quinoa, cauliflower rice, etc. Best when fresh but will keep in the fridge stored in a covered container for 3-4 days or in the freezer for up to 1 month.

3. Vegan Butter Chicken From Hot For Food

Ingredients: 1 onion diced small, 3 cloves garlic minced, 1 tbsp. freshly grated ginger, 2 tsp. garam masala, 1 tsp. ground turmeric, 1/2 tsp. ground cumin, 1/4 tsp. cayenne pepper (optional // or to taste), sea salt and black pepper to taste, 4 tbsp. vegan butter divided, 3 tbsp. all-purpose flour, 2 cups vegetable broth, plus more as needed to thin curry to desired consistency, 1 (15-ounce) can of full-fat coconut milk, and 1 head of broccoli cut into florets.

Instructions: Add onion garlic ginger and spices to a large pot or saucepan on the stove over medium heat. Sauté for 3-5 minutes until slightly softened.

Add vegan butter and flour and whisk continually until a paste form – about 1 minute.

Slowly pour in vegetable broth while whisking continually until mixture is smooth then bring to a low simmer. Cover and cook for 10 minutes, stirring occasionally.

After 10 minutes, add broccoli and continue to cook until the vegetables are tender to your liking – another 5-10 minutes.

Stir in coconut milk. Season with additional salt and pepper to taste if needed. Serve as is or over rice, quinoa, cauliflower rice, etc. Best when fresh but will keep in the fridge stored in a covered container for 3-4 days or in the freezer for up to 1 month.

4. Vegan Lentil Curry From Minimalist Baker

Ingredients: 1 onion diced small, 2 cloves garlic minced, 1 tbsp. freshly grated ginger, 2 tsp. garam masala, 1 tsp. ground turmeric, 1/2 tsp. ground cumin, 1/4 tsp. cayenne pepper (optional // or to taste), sea salt and black pepper to taste, 2 tbsp. olive oil divided, 1 cup dry brown lentils rinsed and drained, 2 cups vegetable broth plus more as needed to thin curry to desired consistency, 1 (15-ounce) can full-fat coconut milk or sub another plant-based milk of choice, 1 head broccoli cut into florets.

Instructions: Add onion garlic ginger and spices to a large pot or saucepan on the stove over medium heat. Sauté for 3-5 minutes until slightly softened.

Add lentils and vegetable broth and bring mixture to a low simmer then cover and cook for 15 minutes, stirring occasionally.

After 15 minutes, add broccoli and continue to cook until vegetables are tender to your liking – another 5-10 minutes.

After that, stir in coconut milk (or other plant-based milk). Season with additional salt and pepper to taste if needed. Serve as is or over rice, quinoa, cauliflower rice, etc. Best when fresh but will keep in the fridge stored in a covered container for 3-4 days or in the freezer for up to 1 month.

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