Vegan Chicken Curry

If you’re on the lookout for a delicious and wholesome vegan dish that doesn’t compromise on taste, you’re in for a treat! This Vegan Chick’n Curry is a delightful plant-powered alternative to the classic chicken curry, boasting all the rich flavors and aromatic spices you love. This recipe combines tender pieces of plant-based chicken (easily found in stores these days, or replace with tofu) simmered in a spicy cashew cream and tomato sauce. So, let’s dive in and whip up this yummy Vegan Chicken Curry that will undoubtedly become a staple in your plant-based culinary repertoire! Make it for your friends if you have any 😉

The Mughal Empire, which ruled India from the early 16th to the mid-19th century, had a significant impact on Indian cuisine. They introduced Persian and Central Asian culinary traditions, including the concept of rich, fragrant gravies and the use of exotic spices like saffron. This influence can be seen in many curry dishes, which started to incorporate yogurt, cream, and nuts. Thus meat-based curries and vegetable curries were introduced to Indian cuisine.

In the modern era, curry remains a staple of Indian cuisine. It has also become a popular dish in Indian restaurants worldwide, showcasing the diversity and complexity of flavors and techniques used in Indian cooking. Indian cuisine, including chicken curry, has become popular worldwide, and people of various cultural backgrounds enjoy it. Indian immigrants have also contributed to the global popularity of Indian dishes.

Chicken curry can be prepared in countless ways, with different ingredients, spices, and regional nuances. The base for most chicken curries typically includes onions, tomatoes, garlic, ginger, and a blend of spices like cumin, coriander, turmeric, and garam masala. It can be made in a mild, creamy style or a hot and spicy one, depending on regional preferences. We’ll be replacing the meat with plant-based Chick’n without compromising on the flavours.

Ingredients and Substitutes

Ingredients:

• Garlic, minced
• Ginger, minced
• Tomatoes, diced or pureed
• Onion, diced
• Green chili peppers, chopped
• Cashews, soaked in hot water for 30 minutes
• Oil
• Salt to taste
• Vegan chick’n pieces (I used Happyvore or Heura brand). Substitute with firm tofu cubes for a more accessible version.
• Vegetable broth or water

Whole Spices:

• Bay leaves
• Cardamom pods
• Cloves

Dried Spices:

• Ground turmeric
• Red chili powder
• Ground coriander
• Ground cumin
• Garam masala

Ingredient Substitutes:

• Vegan Chick’n: If you can’t find the specified vegan chick’n brands, you can use other vegan meat alternatives like tofu, seitan, tempeh, or any preferred plant-based protein.
• If using Tofu: Use firm tofu, cut into cubes or tear into pieces and use it in place of the vegan chick’n.
• Vegetable Broth or Water: If you don’t have vegetable broth, you can simply use water and add a cube of Vegetable bouillon cubes, and the dish will still be flavorful.

Delicious curries from the blog

Check out my other Curry recipes:

• Creamy Lentil Tofu Masala
• Mushroom Masala – Restaurant Style
• Channa Masala – Chickpea
• Vegan Malai Kofta
• Vegan Palak Paneer (Tofu)

Vegan “Chicken” Curry

Ingredients1x2x3x

• 4 cloves garlic minced
• 1 inch ginger minced
• 2 medium tomatoes diced or pureed
• 1 large onion diced
• 2-3 green chili peppers chopped
• ¼ cup cashews soaked in hot water for 30 minutes
• 1.5 tbsp oil
• Salt to taste
• 250 – 300 g vegan chick’n pieces Sub with firm tofu cubes
• 400 ml veg broth or water

Whole spices:

• 1-2 bay leaves
• 5 cardamom pods
• 5 cloves

Dried spices:

• ¼ tsp ground turmeric
• ½ tsp red chili powder
• 1 tsp ground coriander
• ½ tsp ground cumin
• 1 tsp garam masala

Instructions

• In a pan, heat oil on medium flame. Add the whole spices (bay leaves, cloves, and cardamom) and let them sizzle for a few minutes until the oil gets infused.
• Once the whole spices start to turn golden, add the chopped onions and stir with a spatula.
• Let the onions cook until well caramelized. This could take 10-15 minutes.
• Once they turn proper brown, add the minced ginger, garlic, and chopped green chili peppers. Cook them until the raw smell goes away, around 3 minutes making sure they don’t stick to the bottom. If required, add some water to deglaze.
• Now add the tomatoes (diced or pureed) and salt to taste and cook until the tomatoes become soft and change color.
• Add the ground spices, except garam masala, and stir that in and cook for another 2-3 minutes until the spices don’t smell raw anymore.
• Now add the vegan chick’n pieces (depending on the brand, they might need to be cooked in a separate pan prior to adding. If you are using tofu, then I suggest you boil them in salted water for about 5 minutes).
• Cook the whole thing with the vegan chick’n pieces for another 2-3 minutes before adding the broth/water.
• Bring it to a boil, add garam masala, and let it all come together.
• In the meantime, blend the cashews with a bit of water and make a cashew cream of sorts.
• Once you cook the curry down for around 4 minutes, add the cashew cream and bring it to a simmer boil.
• Cook for 2-3 minutes and switch it off. Garnish with freshly chopped cilantro/coriander leaves and serve hot with some basmati rice or rotis.

Here is a vibrant and nutritious Sprouted Mung Bean Salad! Bursting with fresh flavors and wholesome ingredients, this salad is a must-make. Sprouted mung beans, teeming with essential nutrients and a delightful crunch, form the heart of this dish. Combined with an array of colorful and crunchy vegetables, fresh cilantro /coriander, and a zesty dressing, it’s a dish with lots of textures and flavors. Whether you’re looking for a quick, protein-packed lunch or a refreshing side dish, this salad is sure to become a staple.

Ingredients and Substitutes:

1. Sprouted Mung Beans: Substitute: If sprouted mung beans are unavailable, you can use cooked and cooled mung beans or other sprouted legumes like lentils or chickpeas.
2. Lettuce Head: Substitute: Romaine lettuce or mixed salad greens can be used as an alternative to lettuce.
3. Tomatoes: Substitute: Cherry tomatoes or sun-dried tomatoes can be used for a different flavor profile.
4. Carrot: Substitute: Jicama or bell peppers can be used for a similar crunchy texture.
5. Cucumber: Substitute: Zucchini or radishes can provide a similar crispness.
6. Red Onion or Shallots: Substitute: White or yellow onion can be used as an alternative to red onion or shallots.
7. Green Chili Peppers: Substitute: Jalapeños or serrano peppers can be used for a similar level of spiciness. Substitute: Use sea salt or any other preferred type of salt according to your taste.
8. Juice from Half a Lemon: Substitute: Lime juice can be used for a slightly different citrus flavor.
9. Ground Black Pepper: Substitute: White pepper or red pepper flakes can be used for a variation in spiciness.
10. Pomegranate (Optional): Substitute: Diced apple or dried cranberries can offer a similar burst of sweetness and color.
11. Cilantro/Coriander Leaves: Substitute: Parsley or mint leaves can be used for a different herbal note.

Remember, while these substitutes can alter the flavor profile slightly, they’ll still result in a delicious and nutritious salad. Feel free to experiment to suit your taste preferences and ingredient availability!

Other salads from the blog:

• Boiled Peanut Salad
• Vietnamese Inspired Noodle Salad
• Vegan Egg Salad

Sprouted Mung Bean Salad

Ingredients1x2x3x

• 1 cup sprouted mung beans
• ½ lettuce head
• 1-2 tomatoes
• 1 carrot
• ½ cucumber
• 1 red onion or 2 shallots
• 1-2 green chili peppers
• Salt to taste
• Juice from half a lemon
• ½ tsp ground black pepper
• ¼ pomegranate optional
• A bunch of cilantro/coriander leaves

Instructions

• Chop the tomatoes, cucumber, carrots, onions, green chili peppers, and cilantro/coriander leaves and shred the lettuce leaves.
• Add them to a large salad mixing bowl and add the sprouted mung beans and pomegranate to it.
• Squeeze the lemon juice, add salt and pepper and toss well until everything is well combined.
• Serve fresh as a side salad, snack, or for a meal in itself with some nuts or olive oil drizzled on top!

Khichdi or khichari is the soul food that everyone deserves after a long day at work/school or when you just don’t feel like cooking all that fancy. Made with simple ingredients found in your kitchen, khichadi is perfect for a quick nutritious meal. It is made with rice, lentils and masala tempering and comes together easily within minutes.

The basic ingredients typically include rice and split lentils (such as moong dal or toor dal), but variations exist with different combinations of lentils, rice, and added vegetables. The spices and seasonings used can vary depending on regional preferences. It is usually served with accompaniments like yogurt, pickles, or a simple chutney. This is a recipe for Brown RIce split peas where we will be using brown rice, split peas and rice.

The word “khichadi” (also spelled as “khichdi”) in English refers to a traditional Indian dish made by cooking rice and lentils together. It is often flavored with spices and can include a variety of ingredients such as vegetables, sometimes protein like soya chunks. Khichadi is a one-pot meal that is known for its simplicity, comfort, and nutritional value, making it a staple in Indian cuisine and a popular choice for all ages.

Khichdi in India

Khichdi has numerous regional and cultural variations in India, each with its own unique ingredients and flavors. Some of the popular variations include:

1. Bisi Bele Bath : A South Indian variation, this dish is made with rice, toor dal, and a special spice blend that includes tamarind, asafoetida, and a variety of vegetables like eggplant, peas, and carrots. This is a part of my advanced cooking course !
2. Sabudana Khichdi : A popular fasting dish, made with sago pearls, peanuts, and spices.
3. Pongal : A South Indian dish made with rice and split yellow moong dal, seasoned with black pepper, cumin, and ghee. It’s often garnished with cashews and curry leaves.
4. Khichu : A traditional Gujarati dish, khichu is made from rice flour and is seasoned with sesame seeds, cumin, and green chilies. It has a dough-like consistency and is often served with oil and pickle.
5. Ven Pongal : Another South Indian variation, ven pongal is made with rice and split yellow moong dal, spiced with black pepper and cumin. It’s similar to khichdi but has its own distinct flavor.
6. Masala Khichdi : This variation includes more spices and additional ingredients like vegetables (peas, carrots, cauliflower), and sometimes even paneer or tofu. It’s a flavorful and wholesome version.
7. Methi Khichdi : This is flavored with fenugreek leaves (methi), giving it a slightly bitter and distinct flavor. It’s both nutritious and delicious.
8. Palak Khichdi : A healthy and colorful variation, palak khichdi includes spinach, rice, and lentils. It’s rich in iron and other nutrients.
9. Khichuri : Hailing from Bengal, this khichdi includes rice and moong dal, but it’s seasoned with a variety of spices and often contains mixed vegetables.
10. Gujarati Khichdi : In Gujarat, khichdi is often served with a sweet and tangy pigeon pea-based soup called “kadhi.” This combination is known as “Khichdi-Kadhi.”

Khichdi’s adaptation in the Western World

Khichdi has gained recognition and popularity in the Western world primarily due to its delicious taste, nutritional value, and its introduction through Indian cuisine.

1. Health Food : Khichdi is recognized as a nutritious and wholesome dish in the West. It’s appreciated for its balanced combination of rice and lentils, making it a protein-rich and fiber-filled meal.
2. Health and Wellness Trends : As Western countries have become more health-conscious, khichdi fits well into various dietary trends. It is often highlighted as a plant-based, gluten-free, and low-fat option.
3. Fusion Cuisine : Some Western chefs and food enthusiasts have incorporated khichdi into fusion cuisine. They may add their own twists, such as unique spices or ingredients, to create new and exciting versions of the dish.
4. Fasting and Detox Diets : Khichdi, especially variations like sabudana khichdi, is often recommended during fasting and detox diets. It is seen as a simple and easily digestible food option for these purposes.

Khichdi: Ingredients and Substitutes

Ingredients

Ingredients:

• Brown rice
• Dried split peas
• Dried chana dal (split chickpeas)
• Carrots
• Ground turmeric
• Water
• Salt

For tempering:

• Red onion
• Vegetable oil
• Cumin seeds
• Green chili peppers

Substitutes

1. Brown rice – White rice
2. Dried split peas – Yellow split peas or other lentils
3. Dried chana dal (split chickpeas) – Other types of lentils (e.g., moong dal, toor dal)
4. Carrots – Other vegetables like peas, potatoes cauliflower, or bell peppers (or omit if desired)
5. Water – Vegetable broth for added flavor

For tempering:

1. Red onion – White or yellow onion
2. Vegetable oil – Any cooking oil of your choice (e.g., canola, olive, or sunflower oil)
3. Cumin seeds – Ground cumin or cumin powder
4. Green chili peppers – Jalapeño peppers, serrano peppers, or chili powder (adjust to taste)

How to make Brown rice split peas Khichdi

• Place the brown rice, dried split peas, and lentils in a bowl.

• Thoroughly rinse them multiple times to remove any dirt and ensure they are clean.
• Once rinsed, transfer them to a pressure cooker or instant pot. Add the diced carrots, water, and ground turmeric. You can add the salt at this stage, or you can add it after cooking.

• Pressure cook the mixture on medium heat for about 15 minutes. Cooking time may vary depending on your specific device, so be sure to refer to the manufacturer’s instructions.

• While the khichdi is cooking, prepare the tempering. Dice or slice the onions and split the green chili peppers. Set them aside. After the khichdi has finished cooking, turn off the heat and allow the pressure to release naturally.
• In a separate small pan, heat oil over medium heat. Add the cumin seeds and cook them until they become fragrant and start to turn darker, taking care not to burn them.
• Add the diced onions and green chili peppers to the pan, and cook them until the onions caramelize. This may take about 10 minutes.

Tempering

• Once the onions are caramelized, open the pressure cooker (if it has released all the pressure) and pour the tempering into the khichdi. Mix the tempering thoroughly into the khichdi.

• Taste the khichdi and check for salt; add more if necessary. Serve it hot, accompanied by some plant-based yogurt and pickle.

Note: If the khichdi appears too dry when you open the pressure cooker, add more water and bring it to a boil, then switch it off. If it’s too watery, allow it to simmer uncovered to thicken to your desired consistency.

Check out my other rice and lentil recipes:

• Lemon Rice
• Ven Pongal
• Bengali mung daal recipe
• Vegan Biryani

Indian Brown Rice Split Pea Khichdi

Ingredients1x2x3x

• 1 ¼ cups brown rice you can mix with brown and black or whatever brown rice you have available. You can also sub with white rice
• ⅔ cup dried split peas
• ½ cup dried chana dal split chickpeas
• note: you can use whatever lentils you have at the moment
• 2 carrots you can skip the veggies if you want
• 1 tsp ground turmeric
• 6-7 cups water
• 1 tsp salt

Tempering:

• 1 red onion
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• 2-3 green chili peppers

Instructions

• Place the brown rice, dried split peas, and lentils in a bowl and rinse them multiple times to remove the dirt and get them clean.
• Once rinsed well, add them to a pressure cooker or instant pot, add the water and ground turmeric. (You can add the salt at this stage or after it’s cooked.)
• Pressure cook it on medium heat for 15 minutes (this could vary depending on your device. Check the instructions for your specific device.)
• Meanwhile, dice or slice the onions, split the green chili peppers and set them aside.
• Once the khichdi has been cooked, switch of the heat and let it release the pressure naturally.
• Heat oil in a mini pan and add cumin seeds on medium heat. Cook until they are fragrant and start to turn dark. Make sure not to burn the cumin
• Then add the onions and green chili and cook them until the onions caramelize.
• This could take about 10 minutes.
• Once it’s caramelized, open the pressure cooker (if it has released all the pressure) pour the tempering into the khichdi, and mix well.
• Check for salt and add more if required.
• Serve hot with some plant-based yogurt and pickle.
• note: If the khichdi is too dry when you open the pressure cooker, add more water and bring it a boil and switch it off. If it’s too watery, let the water cook down and the khichdi thicken a bit.

Vegan “Chicken” Curry

Ingredients1x2x3x

• 4 cloves garlic minced
• 1 inch ginger minced
• 2 medium tomatoes diced or pureed
• 1 large onion diced
• 2-3 green chili peppers chopped
• ¼ cup cashews soaked in hot water for 30 minutes
• 1.5 tbsp oil
• Salt to taste
• 250 - 300 g vegan chick’n pieces Sub with firm tofu cubes
• 400 ml veg broth or water

Whole spices:

• 1-2 bay leaves
• 5 cardamom pods
• 5 cloves

Dried spices:

• ¼ tsp ground turmeric
• ½ tsp red chili powder
• 1 tsp ground coriander
• ½ tsp ground cumin
• 1 tsp garam masala

Instructions

• In a pan, heat oil on medium flame. Add the whole spices (bay leaves, cloves, and cardamom) and let them sizzle for a few minutes until the oil gets infused.
• Once the whole spices start to turn golden, add the chopped onions and stir with a spatula.
• Let the onions cook until well caramelized. This could take 10-15 minutes.
• Once they turn proper brown, add the minced ginger, garlic, and chopped green chili peppers. Cook them until the raw smell goes away, around 3 minutes making sure they don’t stick to the bottom. If required, add some water to deglaze.
• Now add the tomatoes (diced or pureed) and salt to taste and cook until the tomatoes become soft and change color.
• Add the ground spices, except garam masala, and stir that in and cook for another 2-3 minutes until the spices don’t smell raw anymore.
• Now add the vegan chick’n pieces (depending on the brand, they might need to be cooked in a separate pan prior to adding. If you are using tofu, then I suggest you boil them in salted water for about 5 minutes).
• Cook the whole thing with the vegan chick’n pieces for another 2-3 minutes before adding the broth/water.
• Bring it to a boil, add garam masala, and let it all come together.
• In the meantime, blend the cashews with a bit of water and make a cashew cream of sorts.
• Once you cook the curry down for around 4 minutes, add the cashew cream and bring it to a simmer boil.
• Cook for 2-3 minutes and switch it off. Garnish with freshly chopped cilantro/coriander leaves and serve hot with some basmati rice or rotis.