Vegan Chicken Karahi
Discover the bold and flavorful world of 'Vegan Chicken Karahi,' a plant-based twist on the traditional Pakistani and Indian delicacy. This vibrant dish swaps out chicken for golden, pan-seared extra-firm tofu, soaked in a rich, aromatic tomato-based curry infused with garlic, ginger, and a medley of warming spices like garam masala, coriander, and turmeric. Brightened by fresh green bell peppers, green chilies, and a drizzle of lemon juice, this recipe balances spice with zesty freshness. Perfectly paired with fluffy basmati rice or warm naan, this vegan masterpiece is ready in under an hour and is bursting with authentic karahi flavors, now completely cruelty-free. Whether you're vegan or simply looking to explore a meat-free dinner option, this 'Vegan Chicken Karahi' is sure to delight your taste buds!
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Recipe Information
Ingredients
- 400 grams extra-firm tofu
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 large onion, thinly sliced
- 1 tablespoon fresh ginger, minced
- 4 cloves garlic cloves, minced
- 3 medium tomatoes, pureed
- 1 medium green bell pepper, sliced
- 1 teaspoon red chili powder
- 1 teaspoon ground coriander
- 0.5 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- 2 green chilies, slit
- 1 tablespoon lemon juice
Instructions
Drain the tofu and press it to remove excess moisture. Cut the tofu into bite-sized cubes and set aside.
Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat. Add the tofu cubes and sauté until they are golden brown and slightly crispy on all sides. Remove the tofu from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Add cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the sliced onion to the pan and sauté until the onions are soft and translucent.
Stir in the minced ginger and garlic, cooking for another minute until fragrant.
Add the pureed tomatoes to the pan. Cook the mixture until the oil separates from the tomato puree, about 5-7 minutes.
Stir in the red chili powder, ground coriander, turmeric powder, garam masala, and salt. Mix well and cook for 1-2 minutes.
Add the sliced green bell pepper to the pan. Cook for a couple of minutes until the peppers begin to soften.
Return the tofu cubes to the pan, stirring to coat them in the spicy tomato mixture. Cook for another 5 minutes to ensure the tofu absorbs the flavors.
Stir in the chopped cilantro and green chilies. Mix well and cook for an additional 2 minutes.
Drizzle the lemon juice over the dish before serving.
Serve hot with naan or steamed basmati rice.
Nutrition Facts
Calories |
1052 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2482 mg | 108% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 22.8 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2905 mg | 223% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2428 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
