Vegan Indian Chicken Coconut Curry (Slow Cooker)



All Photos © Christine Elise McCarthy 2015

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I have been making Indian food since the eighties.  I love it!  On this blog, I have shared

my Smoked & Spicy Indian Eggplant Curry (Vegan – Vegetarian) –


my Indian Yellow Curry Cauliflower with Coconut Milk & Forbidden Black Rice (part 2 of a 3 curry meal) –


my Indian Spinach & Garbanzo Curry Pot Pie Cupcakes in Homemade Herbed Tart Crust –


my Indian Lentil Soup with Fresh Fenugreek & Harissa Spiced Tomatoes –


my North Indian Chana Masala or Sour & Spicy Chick Pea Stew with Basmati Rice –


my Potato and Cauliflower Tikka Masala – Vegetarian or Vegan or Not – for the Slow Cooker! –


my Saag Aloo or Kale, Spinach & Pan-Roasted Potato Curry (Vegetarian or Vegan) –


my Spicy Vegan Chicken and Mushroom Curry with Cauliflower and Chickpeas –


my Vegan Slow Cooker Red Curry Lentils –


my Easy Vegan Spicy Lamb Curry


my Vegan Crockpot Beef & Potato Coconut Curry Stew –


my Vegan Cauliflower, Kale & Chickpea Curry for the Slow Cooker –


my Red Kidney Bean Curry or Rajma –


my Potato Masala with Forbidden Black Rice (part 3 of a 3 curry meal) 


my Vegan Chana Masala or Chick Pea & Spinach Curry


my Vegan Beef, Potato & Squash Curry with Gluten-Free Cauliflower “Rice” –


and my personal favorite – Vegan Punjabi Baingan Bharta – A Spicy Roasted Eggplant Dish from India with Basmati Rice


BUT – this dish today has to be the easiest BY FAR and it is so fucking delicious – I can hardly stand it!   Just throw the ingredients into a slow cooker & come back in two hours and HOLY SHIT!  The house smells like an Indian restaurant & the curry is SO yummy & creamy & vegan!  So – what is your excuse?

Go buy some Beyond Meat chicken & get the party started!

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Vegan Indian Chicken Coconut Curry (Slow Cooker)

Serves four or more – especially with rice


(any vegetables work but I used the ones listed)

9 oz vegan chicken

1 tomato – diced

5 mushrooms – sliced

1 onion – diced

1 cup peas

1 cup dry (or canned) chickpeas

4 cloves garlic – chopped

1 TBS ginger – minced

6 oz tomato paste

1 (15 oz) can lite coconut milk

1 can Rotel (or 15 oz diced tomatoes)

1 TBS turmeric

1 TBS chili powder

1 TBS curry powder

1 TBS garam masala (if you can’t find it – make it – recipe HERE)

10 green cardamom pods (if you can’t find it – blow it off)

1 TBS cornstarch

2 cups vegetable stock

1 TBS nutritional yeast (very optional)

Cooked rice

Cilantro as garnish

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Put everything except the peas & cilantro into a slow cooker.  Set on high.  Cook two hours or until the chick peas are tender (not an issue if you used canned ones).

Stir in the peas.

Serve with rice & garnish with cilantro.

It don’t get easier than that, bitchez!

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2 thoughts on “Vegan Indian Chicken Coconut Curry (Slow Cooker)

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