Vegan Coconut Curry “Chicken” Pasta
This Vegan Coconut Curry “Chicken” Pasta is a comforting, flavor-packed dish that brings bold Caribbean-inspired spices together with creamy coconut milk and tender plant-based chicken. Tossed with pasta and finished with fresh herbs, it’s the perfect weeknight dinner for anyone craving something rich, satisfying, and completely dairy-free. Whether you’re cooking for Veganuary or just adding more plant-based meals to your rotation, this recipe delivers big flavor in every bite.
Ingredients
For the Vegan “Chicken”
- 2 cups vegan chicken strips (we used Daring Chicken) (soy curls, tofu, seitan, or store-bought)
- 2 tbsp curry powder
- 1 tbsp green seasoning or onion powder, garlic powder, paprika
- Salt & black pepper , to taste
- 1-2 tbsp oil for cooking
For the Coconut Curry Sauce
- 1½ cups coconut milk (1 standard 13.5 oz can)
- 1 tbsp curry powder
- 1 tsp turmeric
- 3 cloves garlic , minced
- 1 medium onion , chopped
- 1 bell pepper , sliced
- 1 scotch bonnet pepper (whole for mild heat, minced for spicy)
- 2-3 fresh thyme
- 2 tsp all-purpose seasoning or vegetable bouillon
- 1 scallions , chopped
- ½ tsp fresh grated ginger or chopped
- 3 tbsp sugar optional
- Salt to taste
For the Pasta
- 10-12 oz pasta (rigatoni, fettuccine, or penne)
- Salt for boiling water
- 1 tbsp oil (to prevent sticking)
Optional Add-Ins
- Spinach or kale
- Cherry tomatoes
- Nutritional yeast or vegan parmesan
- Scallions or fresh cilantro
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain and toss with a little oil. Set aside.
Step 2: Season & Sauté the Vegan Chicken
- Season vegan chicken with curry powder, green seasoning salt, and pepper. Heat oil in a large skillet over medium-high heat and sauté until golden and lightly crisp. Remove and set aside.
Step 3: Build the Coconut Curry Sauce
- In the same skillet, sauté onion, garlic, ginger, thyme, bell pepper, and scotch bonnet until soft and fragrant. Add curry powder and toast for about 1 minute.. Pour in coconut milk, sugar and seasoning. Simmer 5–10 minutes until thick and creamy.
Step 4: Bring It All Together
- Add vegan chicken back into the sauce. Toss in cooked pasta and mix until fully coated. Fold in spinach or kale if using and allow it to wilt. Finish with nutritional yeast or vegan parmesan.
Notes
Final Thoughts
This Vegan Coconut Curry “Chicken” Pasta is everything we love about comfort food — rich, flavorful, and satisfying — with a plant-based twist that fits perfectly into any lifestyle. It’s proof that vegan meals can be just as bold, creamy, and crave-worthy as traditional dishes.
At Jerk Tavern, we’re all about bringing Caribbean-inspired flavor to everyday cooking, and this dish does exactly that.
Nutrition
Serving: 4gCalories: 2003kcalCarbohydrates: 255gProtein: 50gFat: 94gSaturated Fat: 67gPolyunsaturated Fat: 7gMonounsaturated Fat: 13gTrans Fat: 0.1gSodium: 83mgPotassium: 2198mgFiber: 20gSugar: 18gVitamin A: 4097IUVitamin C: 187mgCalcium: 270mgIron: 22mg
Tried this recipe?Let us know how it was!
