Prune Curry

Prune Curry

This vegan curry combines a delightful blend of vegetables and is paired with the fruity notes of prunes and creaminess of coconut milk.

Prep Time 25 minutes
Cook Time 30 Minutes

Serving Size: 4

Calories: 660

Carbohydrates: 60g

Protein: 18g

Fat: 41g


Sugar: 26g


  • 1 pkg (12 oz) extra firm tofu, cubed
  • 1/2 lb green beans
  • 3 1/2 cups broccoli florets
  • 2 1/2 cups sliced carrots
  • 1 tbsp minced ginger
  • 1 red chili, deseeded & finely chopped
  • 1 1/4 cups Sunsweet Prunes, quartered
  • 2 tbsp vegetable oil
  • 1 can (13.5 oz) coconut milk
  • 1 2/3 cups vegetable broth
  • 2 tsp yellow curry paste
  • 1 tsp cornstarch
  • Salt and pepper to taste
  • 1 tbsp lime juice
  • 1/2 cup chopped toasted cashews
  • 1/4 cup Thai basil leaves


Preheat oven to 350°F. Lightly grease a 9x13-inch casserole dish; set aside.


Pat chicken dry with paper towel. Heat 1 tsp olive oil in large skillet set over medium-high heat. Sear chicken for 2 to 3 minutes on each side or until golden. Season with 1/4 tsp each salt and pepper then transfer to casserole dish.


In the same skillet, reduce heat to medium. Add remaining olive oil and cook chopped peppers, garlic, paprika, and remaining salt and pepper for 2 to 3 minutes or until starting to soften. Pour in broth and cream then bring to a boil; cover and simmer for 10 to 15 minutes or until slightly thickened.


Blend the pepper and cream mixture with a hand blender until smooth. Pour mixture over the chicken breast fillets and add the prunes.


In small bowl, mix together breadcrumbs and cheese. Sprinkle over the chicken and sauce mixture and bake for 25-30 minutes or until golden and bubbly. Garnish with thyme.


Tip: Serve with basmati rice or sweet potato wedges