We keep dreaming of this heavenly spicy vegan coconut curry. Mmmmm. It’s so good! 
The recipe is extremely simple, quick to make, and #meatfree. In less than 20 minutes you can have a delicious weekend treat for you, your family or your friends!
For this lovely vegan coconut curry we made savory vegan chicken pieces from VEGGOFIX CHICKY.
Creamy Vegan Coconut Curry
recipe for 4 servings
Ingredients
Vegan chicken pieces: 200 g VEGGOFIX CHICKY mix, 250 ml water, 1-2 tbsp of oil
Creamy curry: 400 ml/ 1 can coconut cream, 1 tbsp curry powder, 450 g favorite veggies (we used frozen Mexican veggies mix)
400 g long grain rice, 1 tbsp salt, vinegar (optional)
Preparation
Mix the ingredients for vegan chicken pieces and shape the mixture into medium sized veggie balls. Fry for 6-12 minutes. Afterwards slice them in thick pieces.
Throw the frozen veggies with the vegan chicken pieces. Cook for 5 minutes. Add coconut cream & curry powder. Stir for 2 minutes and it’s done!
Boil rice with salt and a bit of vinegar.
Serve the curry with rice on the side.
Try it and you can thank us later!
Tip: There is no need to wait after you add water to the VeggoFix Chicky dry mix. Just start shaping the veggie balls right away.
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Product in this recipe
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I could eat curry every day. 😎
Is that a dare? 🙂