Vegan Karahi Chicken

No doubt Indian food is my all time favorite and I cook a lot of Indian food either using traditional recipes passed down through generations or by modifying them according to the taste of my family members. Sometimes I add less spices so that my toddler can eat with us. North Indian dishes are mainly blend of vegetarian, vegan or meat based dishes which varies from state to state. We can easily modify them to make them more healthy and nutritious.

Karahi chicken is East Indian Savory dish which is generally served with rice, naan or chapati.You can easily find Karahi chicken on the menu of  Indian restaurants.  Karahi is a kind of wok mostly used in Indian kitchens for cooking curries or vegetable stir fry. I made this vegan version of karahi chicken with extra firm tofu because tofu absorbs the flavors of food with which we are serving this and in  this vegan karahi chicken recipe it is readily absorbing all the flavors of sauce. I have thickened the sauce with some almond milk but you can also add cashew milk or cream for the same.vegan karahi chicken

Vegan Karahi Chicken
Author: 
Recipe type: Indian Inspired
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3 servings
 
Karahi Tofu flavoured with rich aromatic spices
Ingredients
  • 200 gm extra firm tofu.
  • 2 green peppers seeded and diced.
  • 1 cup red onion chopped.
  • 2 cloves garlic minced.
  • 1 tsp ginger minced.
  • 2 tbsp olive oil.
  • 2 large tomatoes blanched and pureed.
  • ¼ cup almond milk.
  • 1tsp turmeric powder.
  • 1 tsp garam masala powder.
  • ½ tsp ground cumin.
  • 1 tsp red chili powder.
  • ¼ cup cilantro chopped.
Instructions
  1. Heat 1 tbsp oil in a non stick pan and pan fry tofu for few minutes until all sides are browned; keep it aside.
  2. Stir fry peppers in same pan and cook for few minutes; peppers should remain crunchy. keep it aside.
  3. Add 1tbsp oil to the pan and add onion to the pan and saute for 2-3 minutes until translucent.
  4. Now add ginger garlic and cook for few seconds.
  5. Add tomato puree, turmeric powder, red chili powder, cumin powder mix and continue to cook on medium heat for 4-5 minutes.
  6. Add almond milk and cook till sauce thickens up a little bit.
  7. Finally add garam masala, peppers and tofu ; stir well.
  8. Garnish with fresh cilantro and serve hot with rice, naan or chapati.
Nutrition Information
Serving size: 1.5 cup Calories: 180.5 Fat: 11.2 g Saturated fat: 1.5 g Unsaturated fat: 8.7 g Carbohydrates: 15.3 g Sugar: 3.8 g Sodium: 68.9 Fiber: 2.9 g Protein: 7.2 g Cholesterol: 0.0 g

 

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