Vegan Lasooni Chicken Curry with Red pepper sauce (tomato-free)

Name: Vegan Lasooni Chicken Curry with Red pepper sauce (tomato-free)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 serving
Ingredients: 14 ounce firm or extra firm tofu; ½ teaspoon garlic powder; ½ teaspoon Kashmiri chili powder or paprika or use ¼ teaspoon cayenne; ¼ teaspoon salt; 2 tablespoons corn starch; 1/3 cup raw cashews; 1/3 cup of roasted red bell pepper; 1 cup water; 2 teaspoons oil; ½ teaspoon cumin seeds; 2 bay leaves; 1 inch cinnamon stick; 8 cloves of garlic finely chopped; 2 teaspoons dried fenugreek leaves; 1 teaspoon Kashmiri chili powder or use ¾ teaspoon paprika; 1/8 teaspoon white pepper; ½ teaspoon freshly ground black pepper; ¾ cup of chopped white or red onion; 1 inch ginger; ½ to 1 cup of water or non dairy milk; ½ teaspoon salt; cilantro and pepper flakes for garnish

User Reviews

5.0

21 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr
Servings
4
Calories
212 kcal
Course
Main Course
Cuisine
Indian

Vegan Lasooni Chicken Curry with Red pepper sauce (tomato-free)

Danielle Hudson

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No tomato Indian Lasooni Chicken Curry made vegan by using crispy baked tofu instead! The creamy red sauce uses blended roasted red bell peppers instead of tomatoes. Nut-free + soy-free option.

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Ingredients

Servings

For the Tofu

14 ounce firm or extra firm tofu
½ teaspoon garlic powder
½ teaspoon Kashmiri chili powder or paprika or use ¼ teaspoon cayenne
¼ teaspoon salt
2 tablespoons corn starch

For the Red Sauce

1/3 cup raw cashews soaked for at least 15 minutes in hot water, see notes for Nutfree option
1/3 cup of roasted red bell pepper
1 cup water

For the lasooni sauce

2 teaspoons oil
½ teaspoon cumin seeds
2 bay leaves
1 inch cinnamon stick
8 cloves of garlic finely chopped
2 teaspoons dried fenugreek leaves
1 teaspoon Kashmiri chili powder or use ¾ teaspoon paprika
1/8 teaspoon white pepper
½ teaspoon freshly ground black pepper
¾ cup of chopped white or red onion
1 inch ginger julienned. Reserve some of it for garnish
½ to 1 cup of water or non dairy milk
½ teaspoon salt
cilantro and pepper flakes for garnish

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Instructions

Bake the tofu, press the tofu for at least 15 minutes then tear it into organic bite-sized pieces and add to a bowl.
In another small bowl mix the garlic powder, Kashmiri chili powder, salt and cornstarch. And sprinkle this mixture all over the tofu. Toss well to coat, then spread the tofu on a parchment lined baking sheet. Bake at 400F (205C) for 20 minutes or until the tofu cubes are somewhat crisp. Or pan fry for 8-10 mins, tossing once in between. See notes for soyfree protein options.
Make the red pepper sauce blend. Blend the roasted bell peppers, cashews and water until the cashews break down completely. I usually blend it for a minute then let it sit for 2-3 minutes then blend again for 30 seconds and then let it sit for another minute and then blend again.
Make the sauce, heat a large skillet over medium heat, and add oil. Once the oil is hot add the cumin seeds and mix. Let the cumin seeds roast really well and change color significantly and get very fragrant. 2-3 mins
Then add in the other whole spices, that’s the bay leaves, cinnamon sticks and mix in. Mix for a few seconds. Once the bay leaves have started changing color, add in the garlic, fenugreek leaves, Kashmiri chili powder and give it a good mix for a few seconds.
Then add in the white pepper, black pepper, onion and a good pinch of salt and mix. Then cook this mixture until the onion and garlic are both golden.
Deglaze the pan in between if the spices are starting to scorch a little bit. Use 1 tablespoon of water at a time to deglaze. The deglazing also helps conduct the heat to evenly brown the onion.
Once golden, add in the blended roasted bell pepper sauce and half the ginger and mix in and bring it to a good boil. 4-5 mins. Add more water as needed for the desired sauce consistency.
Add baked tofu to this sauce and toss gently to coat the tofu, simmer for 1 or 2 minutes, taste and adjust carefully. Taste and adjust salt and flavor then switch off the heat. Let the tofu sit in this sauce for another 5 minutes before serving.
Garnish with cilantro, ginger and pepperflakes and Serve with flat bread, naan, roti or rice. If you don’t like fresh ginger, then don’t use it as garnish

Notes

Use tomatoes: This is a tomato free recipe, if you don’t want to use roasted bell peppers then you can use 8 oz canned tomato purée instead
To make this nut free use 15 oz can coconut milk or a combination of pumpkin seeds and hemp seeds instead of cashews, or you can use 1/3 cup of non dairy yogurt or use 1/3 of silken tofu and blend either of these with the roasted bell pepper.
To make this soy free, You can add in other protein sources such as 1 can of cooked chickpeas or some chickpea tofu or vegan chicken(no need to bake these ie skip step 1) or use some roasted vegetables like cauliflower, sweet potato, etc.

Nutrition Information

Show Details

Calories 212kcal (11%) Carbohydrates 16g (5%) Protein 12g (24%) Fat 12g (18%) Saturated Fat 2g (10%) Sodium 489mg (20%) Potassium 203mg (6%) Fiber 3g (12%) Sugar 3g (6%) Vitamin A 749IU (15%) Vitamin C 20mg (22%) Calcium 195mg (20%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 212 kcal

% Daily Value*

Calories	212kcal	11%
Carbohydrates	16g	5%
Protein	12g	24%
Fat	12g	18%
Saturated Fat	2g	10%
Sodium	489mg	20%
Potassium	203mg	4%
Fiber	3g	12%
Sugar	3g	6%
Vitamin A	749IU	15%
Vitamin C	20mg	22%
Calcium	195mg	20%
Iron	3mg	17%