Vegetarian Chicken Karahi
Experience the rich, bold flavors of traditional Pakistani cuisine with a modern twist in this Vegetarian Chicken Karahi recipe! Crafted with tender plant-based chicken pieces, aromatic spices like garam masala, cumin, and red chili powder, and a vibrant medley of tomatoes, onions, and green chilies, this dish promises all the comforting, spicy goodness of the classic chicken karahi—without compromising on your vegetarian lifestyle. Zesty lemon juice and fresh coriander leaves add a bright finish to the savory, spiced curry, making it perfect for pairing with fluffy naan or fragrant steamed rice. With a quick preparation time and effortless cooking steps, this plant-based karahi is a crowd-pleasing choice for weeknight dinners or special gatherings. Dive into this irresistible fusion recipe today for a wholesome, flavor-packed meal!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 400 grams plant-based chicken pieces
- 3 tablespoons vegetable oil
- 2 medium, finely sliced onion
- 3 medium, chopped tomatoes
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 2 sliced green chilies
- 1 teaspoon red chili powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 0.5 teaspoon garam masala
- 1 teaspoon salt
- 0.5 cup, chopped fresh coriander leaves
- 1 zested and juiced lemon
Instructions
Heat the vegetable oil in a karahi or large skillet over medium heat.
Add the finely sliced onions and sauté until they become golden brown.
Add the garlic and ginger paste and stir for 1-2 minutes until the raw smell disappears.
Add the chopped tomatoes and cook until they start to soften and the oil begins to separate from the mixture.
Add red chili powder, turmeric powder, cumin powder, coriander powder, and salt. Mix well and cook for another 2-3 minutes to let the spices release their aroma.
Introduce the plant-based chicken pieces, stirring to coat them thoroughly with the spice mixture.
Cover and cook on medium-low heat for 10 minutes, allowing the plant-based chicken to absorb flavors and heat through.
Uncover, add sliced green chilies, and sprinkle garam masala over the top. Stir well and cook for an additional 5 minutes.
Turn off the heat, add the juice and zest of one lemon for freshness, and garnish with chopped coriander leaves.
Serve hot with naan or steamed rice.
Nutrition Facts
Calories |
1238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 25.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3590 mg | 156% | |
| Total Carbohydrate | 88.1 g | 32% | |
| Dietary Fiber | 29.4 g | 105% | |
| Total Sugars | 27.1 g | ||
| Protein | 91.0 g | 182% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 455 mg | 35% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 2854 mg | 61% | |
*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.
