Vegan Kari Chawal
Dive into the comforting flavors of **Vegan Kari Chawal**, a plant-based twist on the classic Indian dish that's perfect for any meal. This aromatic recipe combines creamy plant-based yogurt with besan (gram flour) to create a velvety, spiced kadhi that's simmered to perfection with turmeric, red chili powder, and kasoori methi for earthy depth. A fragrant tempering of mustard seeds, cumin, curry leaves, and ginger lends an irresistible aroma, while fresh coriander bursts through as the final flourish. Served over fluffy, cooked rice, this wholesome dish is a celebration of bold flavors and heartwarming simplicity. With just 15 minutes of prep time, it’s an easy-to-make vegan comfort food that’s ideal for family dinners or casual gatherings. Try this richly spiced kadhi recipe for a satisfying vegan meal that doesn't compromise on authenticity!
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Recipe Information
Ingredients
- 500 grams Plant-based yogurt
- 50 grams Besan (gram flour)
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 800 ml Water
- 250 grams Cooked rice
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 10 leaves Curry leaves
- 0.5 teaspoon Asafoetida
- 1 inch piece, minced Ginger
- 2 chopped Green chilies
- 1 tablespoon Kasoori methi (dried fenugreek leaves)
- 2 tablespoons, chopped Fresh coriander leaves
Instructions
In a large mixing bowl, whisk together the plant-based yogurt, besan, turmeric powder, red chili powder, and salt until smooth. Gradually add water while stirring to ensure there are no lumps. Set aside.
Heat oil in a deep pan over medium heat. Add mustard seeds and cumin seeds, and let them splutter.
Add minced ginger, green chilies, asafoetida, and curry leaves. Stir-fry for about a minute until fragrant.
Pour the prepared yogurt mixture into the pan, stirring continuously to prevent curdling. Bring to a boil, then reduce the heat and let it simmer for 25-30 minutes, stirring occasionally to avoid sticking to the bottom, until the mixture thickens.
Crush the kasoori methi between your palms and add to the simmering kadhi. Stir and let it cook for another 2-3 minutes.
Once thickened, remove the kadhi from heat and garnish with chopped fresh coriander leaves.
Serve the vegan kadhi hot over freshly cooked rice for a comforting meal.
Nutrition Facts
Calories |
1248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.5 g | 66% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2605 mg | 113% | |
| Total Carbohydrate | 163.6 g | 59% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 41.2 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 736 mg | 57% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1595 mg | 34% | |
*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.
