Introduction
Ever find yourself staring blankly into the fridge on a busy weeknight, dreaming of something cozy but refusing to summon the energy for a kitchen marathon?
Well, this spicy chicken-style curry is here to save your evening (and your taste buds). It’s the kind of dish that sneaks up on you—comforting, a little sassy, and packed with all the good vibes that plant-based magic can muster. Chickpeas provide a hearty base for a satisfying meal, making this curry both delicious and filling.
Think of it as your new go-to for those lazy weekends or when you just want to impress yourself without breaking a sweat. Plus, it’s vegan, so you get to enjoy all the curry goodness without any animal drama—because who needs that kind of heat?
Ready to jump in? Your future self will thank you, probably with a happy dance in the kitchen.
Ingredients
- Pack of Squeaky Bean Kick of Tikka chicken style pieces (veggie magic!)
- X1 red bell pepper, diced
- X1 tin of butter beans
- 2 tablespoons of olive oil
- 1 large onion, diced small
- 1 tablespoon grated fresh ginger (zing it up!)
- 2 cloves garlic, minced
- 1 tablespoon garam masala
- 1 teaspoon curry powder
- 1 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 3 ounces tomato paste
- 1 (13.5 oz) canned full fat coconut milk
- 4 cups of basmati rice
- Vegan naan bread
- Chopped coriander to season
These ingredients are a plant-powered dream team that even meat lovers might mistake for the real deal! Prepare to indulge in creamy coconut flavor that enhances the overall dish and brings delightful richness to your curry.
With a splash of spice and a dollop of creamy coconut, this curry is ready to bring some serious flavor fireworks to your dinner table—no chickens harmed, just taste buds delighted.
Flexitarians, vegans, and curry newbies, get ready to tikka your taste buds to the next level!
How to Make It
Alright, let’s plunge into this spicy chicken style curry adventure! Start by warming up 2 tablespoons of olive oil in a pan—medium-high heat is your best friend here. Toss in that large diced onion and let it get all soft and a little golden, about 3 to 4 minutes.
Then, invite the grated fresh ginger (a whole tablespoon, because why not?) and 2 cloves of minced garlic to the party. Cook them together for just a minute—long enough to get those flavors kissing but not turning into a burnt mess.
Now comes the fun part: sprinkle in the garam masala (a tablespoon, yes please), a teaspoon each of curry powder and ground coriander, plus a pinch of cayenne pepper (a quarter teaspoon to keep things spicy but polite). Stir in the teaspoon of salt, 3 ounces of tomato paste, and the whole 13.5-ounce can of full-fat coconut milk. Let this creamy, dreamy sauce simmer gently for 5 to 10 minutes, stirring often enough to show it some love.
While your sauce is doing its magic, grab another pan and warm up a splash of olive oil on medium heat. Toss in the pack of Squeaky Bean Kick of Tikka chicken style pieces—these bad boys bring the plant-based party to your plate.
Add in that diced red bell pepper and the tin of butter beans for some texture and protein power. Cook everything until the chicken style pieces get a little golden and the peppers soften—your kitchen should be smelling like a Bollywood dance-off by now.
Once everything’s ready, just fold your curry sauce into the pan with the chicken style pieces, peppers, and butter beans. Let them mingle together for a couple more minutes so all those flavors can get cozy.
Serve this vibrant curry over a generous bed of fluffy basmati rice (about 4 cups cooked, if you’re counting) and don’t forget the vegan naan bread for scooping and sopping all that saucy goodness.
Sprinkle some fresh chopped coriander on top to add a pop of green and a fresh punch. Plus, if you’re a fan of spicy plant-based meals, this recipe will surely become a staple in your kitchen! There you have it—a spicy, creamy, plant-based curry that’s so good, even your carnivorous friends might think you’ve pulled off some kind of kitchen sorcery. Enjoy!
Bonus Tips
- Feeling fancy? Swap the butter beans for chickpeas and call it a chick-pea-ce of art.
- Crank up the heat with an extra pinch of cayenne—because who needs boring when you’ve got spice?
- Serve it with a side of vegan naan and pretend you’re dining in a cozy Mumbai café, minus the jet lag.
Why You’ll Love It
This plant-powered curry is basically your new best friend when you need a flavor party that doesn’t take forever to crash.
It’s like a spice-packed hug that’s totally chill with whatever veggies or beans you’ve got hanging out in the fridge.
Plus, it’s beginner-friendly, so even if your cooking skills usually involve microwave magic, you’ve got this.
Think of it as your delicious, no-fuss ticket to curry coolness—no chickens harmed, just taste buds doing the happy dance!
Nutritional Info
These are estimated values for one serving.
Calories: 350
Protein: 30 g
Carbohydrates: 15 g
Fat: 18 g
Nutrition estimates are provided for vibe-check purposes only — they aren’t legally binding promises of eternal health or six-pack abs.
