Vegetarian 'Chicken' Curry
Vegetarian 'Chicken' Curry is a flavorful, plant-based take on a classic curry, typically using soy-based or seitan 'chicken' pieces simmered in a spiced tomato and coconut milk sauce. It's a staple in many South Asian-inspired home kitchens and restaurants, often featuring onions, garlic, ginger, and a blend of curry spices like turmeric and cumin.
🍽️ Nutrition at a glance
This dish is generally moderate in carbs and fat, with a good amount of protein from the meat substitute. It provides key nutrients like iron, potassium, and B vitamins, with a typical serving ranging from 350 to 450 calories.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 18 g |
| Carbs | 32 g |
| Fat | 20 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 620 mg |
| Iron | 4.2 mg |
| Potassium | 480 mg |
| Vitamin C | 15 mg |
| Vitamin B6 | 0.4 mg |
| Folate | 75 mcg |
| Magnesium | 55 mg |
| Manganese | 0.8 mg |
| Phosphorus | 180 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it represents the global adaptation of traditional curry to accommodate vegetarian diets, often using innovative meat substitutes. Nutritionally, the combination of plant-based protein with fiber-rich vegetables and anti-inflammatory spices like turmeric makes it a balanced and health-conscious choice.
