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5 from 1 vote

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.

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Vegan Spinach Chicken Curry
Servings: 8
Calories: 128kcal


  • 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)
  • ½ teaspoon turmeric
  • 1 tablespoon olive oil
  • 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
  • ½ cup cilantro (chopped)
  • Juice of 1 lemon


  • 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 ½ 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.


Calories: 128kcal | Protein: 10.5g | Fat: 5.8g | Fiber: 4.1g