CBA Cookery: ‘Chicken’ Korma Recipe (gf, df, vegan)

easy vegan chicken korma gluten free plant based dinner recipe

It’s been a while since we had a ‘CBA cookery’ instalment, but I’m back today with something easy and delicious for those days when you just can’t be arsed, but people want feeding!

This recipe is dairy free and potentially vegan and gluten free depending on what brand of fake ‘chicken’ you choose to use! We use Quorn pieces, which are not vegan as they contain egg, BUT they do also do a ‘vegan’ version – but they have wheat in! So since it’s more important that my husband avoid wheat than it is that I avoid egg, we settle for the regular ones. One of my kids is intolerant to soy as well, so the fake-meat buying can be tricky! Whatever brand or version you choose to use is totally up to you. Use whatever fits your family’s needs.

This curry is a mild, coconutty one so it’s perfect for serving to kids (but feel free to chuck some chilli flakes in your portion!) If you’re after some other easy vegan and gluten free curry recipes I also have Chickpea Curry, which is kinda tangy spicy and the Moroccan Tagine, which is kinda fruity minty spicy!

While quite a few of my CBA recipes require a bit of pre-planning because they use the slow cooker, this one does not! So if you find yourself low on energy come dinner time, this requires only slightly more effort than banging some chips in the oven, but contains a lot more nutrients! (Just for the record, I’m not saying I never feed my kids chips, I totally do, but it’s nice to have options, right?)

As usual with my CBA Cookery recipes, this doesn’t involve any chopping unless you really want to and doesn’t involve spending ages in the kitchen while the kids whine at you.

vegan chicken korma easy recipe

I’m super lazy and use the microwave pouches of rice to serve with this, but by all means make regular rice if you want to or naan or whatever you fancy!

You might notice that I’ve not put the values for the spices – this is because it depends a lot on your tastebuds! As a vague guide I would say start with 1 tsp of each and then increase if you like.

‘Chicken’ Korma (df, sf, gf, vegan) Serves 2 adults and 2 children

  • 1 tbsp oil for frying
  • approx 200-250g of fake chicken pieces (I use the frozen quorn stuff and this is 1/2 the packet)
  • frozen fine green beans (by all means use fresh if you have them) or sub for some other frozen veg if you like
  • squidge of squeezy garlic (again, if you want to use fresh that’s fine)
  • ground ginger
  • ground turmeric
  • garam masala
  • 3 tbsp tomato puree
  • 1 can of coconut milk (I usually use full-fat)
  1. Fry the ‘chicken’ in the oil until brown.
  2. Squidge in your garlic.
  3. Chuck in your green beans, as many as you like!
  4. Once the beans have thawed out a bit, chuck in your spices and tomato puree and mix.
  5. Pour in the whole can of coconut milk and stir.
  6. Simmer for about 15 mins and serve with rice.

There you have it! I hope your family enjoys this recipe as much as mine do (and we all know how rare it is to serve a meal that everyone will eat without at least one person complaining!) and I’ll be back with something else delicious for you very soon. (I keep eyeing up the lilac in my garden and thinking I really MUST make something with it!)

Take care of each other out there❤️


PS: like what I do here? Why not buy me a coffee?

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easy vegan chicken korma recipe by Kirstie Anne Wellbeing Pinterest Pin

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