15 Minute Vegan Chick’n Coconut Curry

I have a really good korma recipe that I have perfected over the years, based on how I remember it tasting when my mother used to make it for us as kids. But unfortunately mine has quite an extensive list of ingredients and if I haven’t pre-prepped the korma paste for my freezer beforehand, then I don’t often get to enjoy it. However, this 10 minute curry is a saviour for when I want a curry in a hurry and combined with 2 minute microwave rice, you can have a good, nutritious vegan meal in less than 15 minutes.Makes 4 Servings


  • 500g Vegan Chicken Pieces (defrosted)
  • 1.5 Tin of Chopped Tomatoes
  • 1 Large Onion
  • 250g Chestnut Mushrooms
  • 3-4 Tbsp Medium Curry Powder
  • 2 Tsp Ground Ginger
  • 400g Coconut Cream
  • 2 Tbsp Olive Oil
  • 1 Tbsp Chopped Garlic
  • 1-2 Tsp Sweetener (optional)
  • 1/2 Tsp Sea Salt (or season to taste)
  • 1/2 Tsp Black Pepper

NB: Only use the sweetener if you find the curry a little too tart from the tomatoes.


Pre- heat a sauté pan to a medium heat with the olive oil. Add to that the garlic, curry powder and ground ginger, and cook off the spices for a minute or so, then add in the chopped onion and sauté until the onions start to soften. Now add in the mushrooms and vegan pieces, and follow the same process.

When the vegan pieces and mushrooms have cooked you can then toss in the drained chickpeas, coconut cream and tinned tomatoes until they are all warmed through.

Serve with rice of choice.

Tag me on Instagram and check out my “vegan meal ideas” highlight reel for more ideas on what to eat this veganuary.


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