If you are confused from the title, rest assured this is still a vegetarian blog. Today’s recipe is made of meat-free ‘Chicken’ (I used Gardein brand) and meaty mushrooms in a creamy and rich green spinach gravy. Even with meaty, creamy and rich in the description of the dish, this happens to be a Vegan dish that tastes amazing.

I’ve been meaning to make this dish from Vaishali’s (Holycow Vegan) blog for a long time now. “Cooking with Greens” theme for BM and choosing a combo with a gravy dish, finally made that happen.

Chicken & Spinach Curry

  • Servings: 4-serving
  • Difficulty: easy
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  • Cuisine: indian
  • Style of Preparation: Vegan
  • Course: main course
  • Preparation Time: 20 mins
  • Cooking Time: 30 mins


2 Chicken pieces (package has 4 pieces), cubed
2 cups Mushrooms – cubed
2 cups Spinach – frozen, thawed in the microwave and ground to a paste (use about 4-5 cups if using fresh spinach, microwave with little bit of water and then grind to a smooth paste)
1 Onion – medium, finely chopped
1 cup Tomato puree
3 tbsps Almond butter (or soak 1/3 cup of almonds/ cashews in hot water for 2 hours and grind to a smooth paste)
1 tsp Ginger + garlic paste
½ tsp Ground Cumin
1 tsp Ground Coriander
1 tsp Red chili powder (or to taste)
½ tsp Garam Masala
½ tsp Turmeric
1 tsp Cumin seeds
1 tbsp Lemon juice
to taste Salt


  1. Heat 1tbsp oil in a saute pan; add cumin seeds and once they splutter, add onions and saute until lightly browned around the edges.
  2. Add turmeric and g+g paste and cook for another minute.
  3. Next stir in the tomato puree along with all the dry masalas and salt. Cook covered on medium-low flame until tomatoes turn darker and oil start to ooze out around the edges.
  4. Add the chopped mushrooms, mix well; cover and cook until the mushrooms are tender, about 4-5 minutes.
  5. Next add the chopped chicken and cook until heated through, about 3-4 minutes.
  6. Add the spinach puree and cook covered until completely cooked.
  7. Stir in the almond butter (paste) and cook for about 3-4 minutes. Add water at this stage to get to the desired consistency.
  8. Check seasonings, squeeze the lemon juice and the curry is ready to serve.

I paired the curry with Quinoa & Basmati Pilaf, another recipe that’s been on my to-make list for a while. This recipe is from “Big Vegan” cookbook by Robin Asbell.

Quinoa & Basmati Pilaf:

  • Servings: 4-serving
  • Difficulty: easy
  • Print


  • Cuisine: indian
  • Style of Preparation: Vegan
  • Course: main course
  • Preparation Time: 10 mins
  • Cooking Time: 30 mins


½ cup Quinoa – thoroughly rinsed and drained
½ cup Basmati rice – thoroughly rinsed and drained
1 Onion – small, chopped
1 tsp Shah jeera
to taste Salt & Pepper


  1. Heat 2tsp oil in a medium sauce pan; add shah jeera and once the seeds start to splutter, add onions and cook until translucent, about 4 minutes.
  2. Add quinoa and basmatic rice to onions and cook on medium-high flame, stirring constantly until lightly toasted, about 3-4 minutes.
  3. Add 2¼ cups of water, salt and pepper and bring the mixture to a boil; lower the heat to medium-low and cook covered for 15-20 minutes or until all the water is absorbed and grains are cooked through. Set aside for at least 10 minutes before fluffing the pilaf.

  • Enjoy with your favorite side.



Let’s check out what my fellow marathoners have cooked up for Day 3 of BM# 19.



7 thoughts on “Chicken & Spinach Curry”

  1. Wow love those pictures Pavani and you really caught me in there..:)…you had really selected some very good ones..thanks!

  2. Oh my how tempting! I had bookmarked this very recipe from Vaishali and you’ve reminded me that I should make it soon.

  3. When I saw the title, I was indeed surprised! I have heard of vegetarian chicken but never both to check it out, when the real one stares at me every time I do my groceries. Curry looks delicious.

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