Swoontastic.com | Easy Vegan Recipes

Easy Vegan Recipes

  • Latest
  • Vegan Recipes
  • Travel

Vegan Recipes

Simple + Tasty Cape Malay Chicken Curry (Vegan)

Share53
Pin27
Tweet
80 Shares

Think of this vegan dinner as your traditional cape malay chicken all dressed up for a yummy protein party. This vegan curry uses all the authentic Cape Malay herbs and spices that an aromatic chicken curry are made of, with loads of added extra protein in the form of peas, chickpeas and plant-based soya protein.

Below I’ll be sharing the full recipe for making this easy vegan curry from scratch in 30 minutes, as well as a 15-minute cheat version, too…

Cape malay vegan chicken curry

For this recipe, I used soya chicken shreds found in the frozen section of my local Indian spice shop. These soya shreds can be prepared from frozen and are great to have on hand.

To give them an extra boost of flavour, I like to soak the frozen shreds in a cup or two of boiled water, with a tablespoon of vegan chicken stock for 5 – 10 minutes. I start this process just before I begin peeling my potatoes and chopping the onions. Soon these shreds will be soft, tasty and ready to fool any meat eater.

SUPERFAST 15-MINUTE VERSION (BEGINNER VEGANS)

Guys, you can totally make the cheat version of this vegan cape malay chicken curry in 15 minutes with the following ingredients:

  • 300 – 500g Soya Chicken / Quorn vegan savoury chicken pieces
  • 1 x Cook in Cape Malay Curry Sauce (the Woolies version is 100% vegan)
  • 1 x onion
  • 1 x cup of frozen peas
  • 2 x potatoes
  • 1 x tin of beans (chickpea or butterbean, etc)
  1. Simply parboil your peeled and quartered potatoes (or microwave them)
  2. Fry up your onion till translucent
  3. Add your plant-based chicken, cook in sauce, beans and parboiled potatoes
  4. Cook for a further 5 – 10 minutes – until the potatoes are to your liking
  5. Stir in a cup of frozen peas, and warm through
  6. Serve!

Seriously, it doesn’t get easier than that – which I love for mid-week dinner emergencies. Of course, if you have about 15 minutes extra, you can pretty much make the entire curry from scratch – and it’s really easy to do.

Cape malay vegan chicken curryCape malay vegan chicken curry

FANCY-PANTS CAPE MALAY CURRY VERSION (STILL UNDER 30 MINUTES)

  • 300 – 500g Soya Chicken / Quorn vegan savoury chicken pieces
  • 1 tin of tomatoes
  • 1 tin of beans (kidney, butterbeans, chickpeas)
  • 2 peeled + quartered potatoes, par-cooked (microwave is fastest)
  • 2 cups of peas (green, frozen)
  • 1 tablespoon vegetable oil
  • 1 cup water, if needed
  • 1 tablespoon Mrs Balls chutney (or sub with a tablespoon of sugar)
  • 1 tablesooon of vinegar
  • Salt to taste
  • 1 cup coriander / cilantro to garnish

CURRY PASTE:

  • 1 onion, chopped
  • 1 tablespoon of ginger and garlic paste combined
  • 1 teaspoon chili paste
  • 6 – 8 curry leaves (optional)

DRY SPICES:

  • 3 cardamom pods
  • 4 cinnamon sticks
  • 2 teaspoons masala curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin

METHOD

  1. Start by parboiling or microwaving your peeled and quartered potatoes.
  2. Add chopped onion, ginger, garlic, chili and optional curry leaves to a blender / food processor to make a paste.
  3. Add paste to a saucepan with a tablespoon of vegetable oil, cook for about 3 minutes untill fragrant.
  4. Stir in the dry spices – cardamom, cinnamon sticks, masala curry powder, turmeric and cumin – and cook for another 3 – 5 minutes.
  5. Add the soya chicken or Quorn, coating thoroughly with the mixture.
  6. Add a tin of tomatoes (whole or diced) to the blender / processor to form a smooth liquid, then add to pot with a tablespoon of white spirit or apple cider vinegar. Add the chutney (or sugar), par-cooked potatoes and beans. Cook for another 10 minutes, or until potatoes are soft.
  7. Before serving stir in green peas to heat through, season with salt and sprinkle with freshly chopped cilantro.

Cape malay vegan chicken curry

Simple + Tasty Cape Malay Chicken Curry (Vegan)
 
Author: Swoontastic Easy Vegan Recipes
Recipe type: Vegan, Curry
Cuisine: Cape Malay
Cook time:  30 mins
Total time:  30 mins
Save Print
Ingredients
  • 300 - 500g Soya Chicken / Quorn vegan savoury chicken pieces
  • 1 tin of tomatoes
  • 1 tin of beans (kidney, butterbeans, chickpeas)
  • 2 peeled + quartered potatoes, par-cooked (microwave is fastest)
  • 2 cups of peas (green, frozen)
  • 1 tablespoon vegetable oil
  • 1 cup water, if needed
  • 1 tablespoon Mrs Balls chutney (or sub with a tablespoon of sugar)
  • 1 tablesooon of vinegar
  • Salt to taste
  • 1 cup coriander / cilantro to garnish
  • CURRY PASTE:
  • 1 onion, chopped
  • 1 tablespoon of ginger and garlic paste combined
  • 1 teaspoon chili paste
  • 6 – 8 curry leaves (optional)
  • DRY SPICES:
  • 3 cardamom pods
  • 4 cinnamon sticks
  • 2 teaspoons masala curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon ground cumin
Instructions
  1. Start by parboiling or microwaving your peeled and quartered potatoes.
  2. Add chopped onion, ginger, garlic, chili and optional curry leaves to a blender / food processor to make a paste.
  3. Add paste to a saucepan with a tablespoon of vegetable oil, cook for about 3 minutes untill fragrant.
  4. Stir in the dry spices – cardamom, cinnamon sticks, masala curry powder, turmeric and cumin – and cook for another 3 – 5 minutes.
  5. Add the soya chicken or Quorn, coating thoroughly with the mixture.
  6. Add a tin of tomatoes (whole or diced) to the blender / processor to form a smooth liquid, then add to pot with a tablespoon of white spirit or apple cider vinegar. Add the chutney (or sugar), par-cooked potatoes and beans. Cook for another 10 minutes, or until potatoes are soft.
  7. Before serving stir in green peas to heat through, season with salt and sprinkle with freshly chopped cilantro.
3.5.3208

 

Follow @swoontastic on instagram and on Facebook here for weekly recipes and vegan meal ideas. And make sure you use #Swoontastic to share pics of your completed creation with me!

MORE TO MAKE:

South African Curry and Rice (Vegan)

Easy Italian Sausage, Peppers + Onion Skillet (Vegan)

Easy Vegan Spaghetti Pasta Recipe

 SEE MORE DELICIOUS VEGAN RECIPES

Share53
Pin27
Tweet
80 Shares

Related


« Easy Italian Sausage, Peppers + Onion Skillet (Vegan)
Mouthwatering Mushroom Carbonara (Vegan) »

Get Easy New Recipes by Email

Get our newest recipes by email!

Email:

Follow @Swoontastic

  • Instagram
  • Facebook
  • Pinterest
  • RSS Feed
Load More...
Follow on Instagram

Popular Posts

25 Top Things To Do In San Francisco25 Top Things To Do In San Francisco37K Total Shares
How To Make The Perfect Seitan Roast (Vegan)How To Make The Perfect Seitan Roast (Vegan)12K Total Shares
Easy Italian Sausage, Peppers + Onion Skillet (Vegan)Easy Italian Sausage, Peppers + Onion Skillet (Vegan)906 Total Shares
Cheesy Vegan Broccoli + Cauliflower Bechamel BakeCheesy Vegan Broccoli + Cauliflower Bechamel Bake653 Total Shares

Copyright © 2023 · Swoontastic.com

Copyright © 2023 · Divine Theme on Genesis Framework · WordPress · Log in