This vegan chicken style curry is packed with delicious old-school flavours and is perfect for quick and easy wholesome family meals.Serve with rice, naan breads and your usual favourite Indian condiments for a tasty take-out at home.
Cuisine Asian inspired, British
Prep Time 15mins
Cook Time 45mins
Total Time 1hr
non-stick skillet/large saucepan or similar
Small non-stick pan optional, for toasting cashews
Melt the coconut oil in a non-stick pot or skillet.
Add the onions and celery. Cook over a medium heat for 5 minutes, stir every now and again.Pop a lid over the pan if preferred.
Chuck in the sweet potato, brussel sprouts and bell pepper.Cook for another 5 minutes, stir frequently.
Pop in the vegan chicken pieces and the curry powder.Stir well. Cook for 2-3 minutes.
Next add the cornflour, dessicated coconut, creamed coconut, and pour in the hot vegan chicken stock.[if adding sultanas or raisens pop these in also][the creamed coconut will melt as it cooks but do help it along when stirring the curry by giving it a little bash to break up]
Simmer for 20-25 minutes with a lid askew on the pan. Remove the lid and continue to cook if the potatoes need longer.Pour in a extra vegan stock if necessary, only if the curry sauce is getting too thick to cook the veggies.
[Whilst the curry is cooking prepare any sides, if having, such as rice.]
Remove from the heat and stir through the garam masala. Season to taste with salt and black pepper.[if you added extra stock and the resultant curry is a little thin it can be easily thickened up with the addition of a cornflour [cornstarch] slurry which is just equal quanities of cornflour and water stirred together. See below for method stated within the recipe notes]
Optional: Serve with naan bread, cooked rice, fresh corinader and a sprinkle of toasted cashews.
Optional: Toasting cashews [can replace with peanuts, flaked almonds, sunflower or pumpkin seeds]
Pop a handful of chopped cashew pieces into a small non-stick pan, along with a sprinkle of salt if liked, and over a medium-high heat toast the cashews by shaking the pan often. Once the cashews start to colour remove the pan from the heat and continue to shake or stir the cashews as they will continue to colour within the residual heat.
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Store leftover curry for up to 3 days, within a covered container, in the refrigerator.
Or freeze for 3-4 months.
Reheat by popping the curry into a non-stick pot or pan and gently reheat until piping hot. If necessary add a little extra stock, water or some plant milk to loosen up the curry sauce if it has become very thick.
Any veggies can replace the ones stated within the recipe so use what you have to hand, is in season and cheaper, or even what is available in the reduced section of the supermarket.
Using leftover veggies is also a great idea, especially leftover cooked potato. simply adjust the cooking time as the veggies won't need too much initial cooking or simmering in the curry sauce.
Creamed coconut block can be replaced with coconut milk. Use around 200 millilitres of coconut milk and adjust the amount of vegan stock.
Whilst cooking the curry if your sauce is too thin at the end stage, it can be easily thickened by mixing one tablespoon of cornflour [cornstarch] with one tablespoon or two of water and stirring to combine. Pour or scrape this into the curry and simmer for a minute. This will thicken up the sauce. If required an extra tablespoon of cornflour can be made up and added to the curry again.