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    Home > Vegan Curry Recipes

    Vegan Spinach 'Chicken' Curry

    Posted: Feb 21, 2011 ยท Updated: Mar 20, 2022

    Jump to Recipe Pin Recipe

    This Vegan Spinach "Chicken" Curry is a verdant treat, nutritious with leafy spinach, nutty with almond paste and fragrant with spices.

    Photo of vegan spinach "chicken" curry in a  white plate with cilantro.

    One of my most popular recipes with friends and family, in the days before I went vegan, was a spinach chicken curry.

    It was a verdant treat, nutritious with leafy spinach, nutty with almond paste and fragrant with spices. But for some weird, unfathomable reason I had never tried to veganize this, my once-signature dish, until this past weekend. I used vegan "chicken" and mushrooms instead of chicken, and the result was so good that I surprised myself.

    The best part about freeing this recipe from animal products is that you make what is a fairly healthy dish even far more healthier, because vegan chicken substitutes are of course cholesterol-free and usually low-calorie. They also pack a ton of protein, just like meat. Each serving of this very hearty recipe has just 128 calories, more than 10 grams of protein, and more than 4 grams of dietary fiber.

    The recipe for vegan Spinach Chicken Curry is also really easy to put together-- I use frozen spinach and if you have some frozen vegan chicken substitute, like Gardein, on hand, you don't even need to run to the market for anything because you likely already have all the ingredients in the pantry. But the final dish is so impressive that everyone will assume you spent a day and a half slaving over it.

    If you have one of those friends who's always telling you how tasty animals are, this Spinach Chicken Curry is the perfect dish to get him or her to shut up for good. Paired with this jeera rice, it is -- without exaggeration-- to die for.

    Enjoy, all!

    Looking for more Indian vegan recipes?

    • Easy Vegan Chick'n Curry
    • Vegan Butter Chicken
    • Quick, Spicy Vegan Chicken Masala
    • Tofu Paneer Bhurji
    • Mushroom Matar
    Photo of vegan spinach "chicken" curry in a  white plate with cilantro.

    Vegan Spinach Chicken Curry

    This Vegan Spinach Chicken Curry is a verdant treat, nutritious with leafy spinach, nutty with almond paste and fragrant with spices.

    5 from 1 vote
    Print Recipe Pin Recipe Review Recipe
    Course: Main
    Cuisine: Indian
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: Vegan Spinach Chicken Curry
    Prep Time: 20 mins
    Cook Time: 15 mins
    Total Time: 35 mins
    Servings: 8
    Calories: 128kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 10 oz frozen spinach (thawed in the microwave with a tablespoon of water. I just put the frozen block in a microwave-proof bowl with the water and zap it for five minutes. Puree in a blender and set aside.)
    • 12 oz seitan or other chicken substitute (cut in cubes)
    • 2 cups mushrooms (I used crimini but button or shiitake would be great too). Halve the mushrooms if they're small, and quarter if they're larger.
    • 1 onion (minced)
    • 1 tablespoon ginger paste
    • 1 tablespoon garlic paste
    • 1 cup tomato puree
    • 1 tablespoon coriander powder
    • 1 tablespoon garam masala
    • 1 teaspoon red chilli powder (cayenne for a big hit, paprika if you prefer your curries milder)
    • ยฝ teaspoon turmeric
    • 1 tablespoon olive oil
    • โ…“ cup almonds (soaked in hot water for two hours, then pureed in a blender to a smooth paste with 1 cup water. You can use pistachios which make this dish even more wonderful-- I didn't have any on hand this time. Cashews are also a good substitute)
    • Salt to taste
    • ยฝ cup cilantro (chopped)
    • Juice of 1 lemon
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    Instructions

    • Heat oil in a skillet. Add the onions and saute until brown spots start to appear, about five minutes over medium heat.
    • Add the ginger and garlic paste and saute another minute.
    • Add the tomato puree and the powdered spices and saute until the tomato darkens and starts to express oil from the sides.
    • Add the mushrooms and saute until they start to soften, about 3-5 minutes.
    • Add the vegan chicken chunks and saute another three to four minutes.
    • Add the spinach puree and cook over medium-high heat, stirring often to prevent any sticking, until the spinach darkens and all the water has evaporated.
    • Add the almond paste and ยฝ to 1 cup water (depending on how thick you want your curry) and bring to a boil.
    • Add lemon juice and salt to taste and turn off the heat. Garnish with coriander leaves. Serve hot.

    Nutrition

    Calories: 128kcal | Protein: 10.5g | Fat: 5.8g | Fiber: 4.1g
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    Hi! I am so happy you're here. I'm Vaishali, and I've been sharing recipes for delicious vegan food at Holy Cow Vegan since 2007. Every one of the more than 1,000 recipes on this blog has been tried and tested -- and loved -- by my family and I. I hope you will find something here to share with your loved ones. Thanks for stopping by!
    Read more about me here.

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    Reader Interactions

    Comments

    1. Susan

      July 14, 2015 at 3:02 pm

      I just finished making this and I just have to say...WOW! ...super yummy! Thank you for another great recipe!

      Reply
    2. Andrev

      January 19, 2015 at 2:08 pm

      I made this for dinner at my mom's house tonight and yum yum yum!!! My mom, my two daughters and my brother all raved about it! We have never seen this in a chinese restaurant but we thought it tasted like take-out! I added an extra clove of garlic and a handful of red, green and yellow peppers to boost the nutritional content and a little cornstarch to thicken, but otherwise left it as is...a winner!

      Reply
    3. Jeanette

      June 13, 2011 at 12:15 am

      Been meaning to try this and finally did tonight. It was a hit! Thanks for sharing all these wonderful recipes ๐Ÿ™‚

      Reply
    4. Vaishali

      May 23, 2011 at 2:21 pm

      GSGV, never tried it, but it sounds really promising.

      Samarpita, thanks! Mushrooms are a great meat substitute--you've inspired me to make this curry again for tonight's dinner with some crimini mushrooms sitting in my fridge. ๐Ÿ™‚

      Reply
    5. Samarpita

      May 21, 2011 at 10:37 am

      After eying it for quite sometime, I made it today with button mushrooms. The taste is divine. Yet another of your master pieces.

      Reply
    6. Get Skinny, Go Vegan.

      February 27, 2011 at 4:18 pm

      Have you tried "Match Meat"?? I don't know if they have it in your area, but it rocks. Even though I am Gluten Free now, it's the one thing that I suggest to all the "meatheads". It is produced by a vegan in St. Louis, but she has it in many of the Whole Foods. You buy it buy the pound. Chicken, crabcakes, Pulled Pork, Beef, Sausage. I made the "Mock Keema" from "The Indian Slow Cooker" book from the "beef" kind and it was amazing. Hubby loves the stuff. He wasn't as sold on the "gardein" yet. Think he thought it a little more of that "gluten" type of texture, plus is it sold "loose" in pounds??? It is cool though that it has gotten a lot of press since being on Oprah. Hey, did you hear Stedman might continue the Vegan thing longer than the one week??

      Reply
    7. Vaishali

      February 23, 2011 at 8:10 pm

      Uma, thanks.

      Karishma, yes, soya chunks will definitely do. Be sure to rehydrate them in some water first.

      Laavanya, any Whole Foods will definitely carry them, and so might some regular supermarkets. The ones I buy are in the frozen aisle, and Gardein is one of the more commonly stocked brands.

      Reply
    8. Priya's Feast

      February 23, 2011 at 7:33 pm

      Wow..This luks perfect for lunch...Awesome Click

      Reply
    9. Laavanya

      February 23, 2011 at 5:43 pm

      That looks really smooth and good! I've not come across chicken substitutes - do most super markets carry them?

      Reply
    10. Karishma

      February 23, 2011 at 9:29 am

      Wow! This is such a delicious looking curry that I'm tempted to turn vegetarian right now! Great pic...unfortunately I don't think we get this chicken substitute in India..may be soya chunks will do?

      Reply
    11. Umm Mymoonah

      February 22, 2011 at 10:27 pm

      This is lovely combo, gravy looks simply irresistible.

      Reply
    12. Vaishali

      February 22, 2011 at 8:10 pm

      Thanks, all!

      Pavani, sounds very normal to me! ๐Ÿ™‚ Yes, you can get Gardein and other vegan meat substitutes at Whole Foods. Let me know if you have any other questions.

      Reply
    13. Pavani

      February 22, 2011 at 12:20 pm

      That curry looks super good. Do you think I can find the chicken substitute brand you mentioned in Whole Foods? The first pic is making me want to make this dish RIGHT NOW, only if I can find the chicken sub pronto.. Thanks for sharing.
      I'm a born vegetarian, but meat substitutes really excited, I wonder if this is normal!!!!!

      Reply
    14. Knorr Soup

      February 22, 2011 at 4:52 am

      This recipe seems to promote the saying โ€˜eat healthy to stay healthyโ€™. You seem to have gotten the exact right mix of ingredients to gain that divine flavour and taste, while at the same time making sure that none of the vital nutrients are lost. Also, there is very little fat in this recipe. Today, with more and more lifestyle related diseases like obesity and diabetes plaguing us Indians, this recipe is great to make at home, not to mention cater to our taste buds! For more expert tips and suggestions on healthy eating habits, check out .

      Reply
    15. notyet100

      February 22, 2011 at 3:06 am

      curry looks delicious,..

      Reply
    16. Latha

      February 22, 2011 at 12:53 am

      Looks super yummy!

      Reply
    17. Sanyukta Gour(Bayes)

      February 21, 2011 at 10:38 pm

      thts indeed a treat to the eyes ...yummy n full of flavors...

      Reply
    18. Priya

      February 21, 2011 at 7:49 pm

      Wowww incredible curry..

      Reply
    19. T

      February 21, 2011 at 6:27 pm

      Oooh I am so making this! Looks divine and cruelty free! ๐Ÿ™‚

      Reply
    20. divya

      February 21, 2011 at 1:48 pm

      looks absolutely wonderful...I can't take my eyes off these yummy delights...

      Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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