Vegan Nihari
Indulge in the robust and aromatic flavors of **Vegan Nihari**, a plant-based twist on the traditional Pakistani and Indian slow-cooked stew. This hearty recipe features tender shredded jackfruit and protein-packed chickpeas simmered in a rich, spice-infused gravy made with fragrant coriander, garam masala, and turmeric. The dish is thickened to perfection with a simple flour slurry, capturing the creamy, velvety texture of classic nihari. With just 20 minutes of prep and a simmering time that melds every bold flavor, this stew is perfect for cozy dinners or special occasions. Serve it piping hot, garnished with fresh cilantro and a squeeze of tangy lemon, alongside warm naan or rice for an unforgettable vegan comfort food experience. Perfect for anyone seeking a flavorful, plant-based dinner recipe to elevate their weeknight meals!
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Recipe Information
Ingredients
- 2 cans canned young jackfruit
- 1 cup cooked chickpeas
- 3 tablespoons olive oil
- 1 large onion
- 2 inches fresh ginger
- 4 garlic cloves
- 1 bay leaf
- 2 teaspoons coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 teaspoon salt
- 4 cups vegetable broth
- 2 tablespoons all-purpose flour
- 1 cup water
- 0.5 cup fresh cilantro
- 1 lemon
Instructions
Drain and rinse the canned jackfruit. Use your hands to shred the jackfruit into smaller pieces, resembling pulled meat.
Finely chop the onion. Peel and mince the ginger and garlic.
In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until golden brown.
Add the minced ginger and garlic to the pot and sauté for another 2 minutes until fragrant.
Add the bay leaf, coriander powder, cumin powder, turmeric powder, red chili powder, garam masala, and salt. Stir the spices with the onion mixture, cooking for 1 minute to release their flavors.
Add the shredded jackfruit and cooked chickpeas to the pot. Stir well to combine with the onion and spice mixture.
Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover the pot with a lid, and let it simmer for 25-30 minutes, allowing the flavors to meld.
In a small bowl, mix the all-purpose flour with water to create a smooth slurry.
Gradually add the flour slurry to the simmering pot, stirring continuously to avoid lumps. This will thicken the stew slightly.
Continue to cook the Nihari on low heat for an additional 10 minutes until it reaches your desired consistency.
Remove the bay leaf, taste, and adjust the seasoning if necessary.
Serve hot, garnished with fresh cilantro and lemon wedges for a burst of freshness.
Nutrition Facts
Calories |
1643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.0 g | 78% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6483 mg | 282% | |
| Total Carbohydrate | 245.3 g | 89% | |
| Dietary Fiber | 60.5 g | 216% | |
| Total Sugars | 41.5 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 644 mg | 50% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 5100 mg | 109% | |
*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.
