Vegan Lasooni Chicken Curry with Red pepper sauce (tomato-free)
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
4
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Calories
212 kcal
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Course
Main Course
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Cuisine
Indian
Vegan Lasooni Chicken Curry with Red pepper sauce (tomato-free)
Description
The recipe starts by pressing firm tofu and tearing it into bite-sized pieces, then coating them with a spice mixture including garlic powder, Kashmiri chili powder, salt, and cornstarch before baking until crisp on the outside. Meanwhile, the red pepper sauce is prepared by blending roasted red bell peppers with soaked cashew nuts and water to a smooth consistency.
A lasooni sauce is made by first roasting cumin seeds and whole spices in oil, then adding finely chopped garlic, dried fenugreek leaves, chili powder, white and black pepper, chopped onions, and julienned ginger to build a deeply aromatic base. Water or non-dairy milk is added along with salt, and the sauce simmers gently before combining with the baked tofu and red pepper sauce.
The finished curry can be garnished with fresh cilantro, reserved ginger, and red pepper flakes for visual appeal and added flavor. It serves as a tomato-free vegan curry option, balancing spice and creaminess with bite-sized tofu pieces.
Optional protein swaps and nut-free modifications are available including using canned coconut milk or other seed-based purees, and alternative soy-free proteins like chickpeas or vegan chicken substitutes.
Ingredients
For the Tofu
- 14 ounce firm tofu 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 cashew nuts soaked for at least 15 minutes in hot water, see notes for Nutfree option, raw
- 1/3 cup red bell pepper roasted
- 1 cup water
For the lasooni sauce
- 2 teaspoons neutral cooking oil generic cooking oil
- ½ teaspoon cumin seeds
- 2 bay leaf
- 1 inch cinnamon stick
- 8 cloves garlic finely chopped
- 2 teaspoons fenugreek leaves dried
- 1 teaspoon kashmiri chili powder or use ¾ teaspoon paprika
- 1/8 teaspoon white pepper
- ½ teaspoon black pepper freshly ground
- ¾ cup onion chopped, white or red
- 1 inch ginger julienned. Reserve some of it for garnish
- ½ to 1 cup water or non dairy milk
- ½ teaspoon salt
- cilantro for garnish
- red pepper flakes for garnish
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
- This recipe is tomato-free; if preferred, canned tomato purée can replace roasted bell peppers in the sauce.
- To make nut-free, substitute cashews with canned coconut milk, pumpkin seeds, hemp seeds, non-dairy yogurt, or silken tofu blended with roasted bell peppers.
- Soy-free protein alternatives include canned chickpeas, chickpea tofu, vegan chicken, or roasted vegetables without baking.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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