Vegan Chicken Karahi

Experience the bold and aromatic flavors of South Asian cuisine with this Vegan Chicken Karahi, a plant-based twist on a classic favorite. Made with golden-brown sautéed tofu in a rich, spiced tomato gravy infused with cumin, garam masala, and fresh ginger, this dish is as comforting as it is flavorful. Vibrant green bell peppers and a kick of green chilies add depth, while a final touch of lemon juice and fresh cilantro brightens the flavors beautifully. Perfectly paired with naan or basmati rice, this quick and easy one-pan recipe is a must-try for anyone seeking a hearty yet wholesome vegan meal. Healthy, gluten-free, and packed with traditional karahi essence, it’s a delicious way to enjoy a meatless feast!

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams extra-firm tofu
• 2 tablespoons olive oil
• 1 teaspoon cumin seeds
• 1 large onion, thinly sliced
• 1 tablespoon fresh ginger, minced
• 4 cloves garlic cloves, minced
• 3 medium tomatoes, pureed
• 1 medium green bell pepper, sliced
• 1 teaspoon red chili powder
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon salt
• 2 tablespoons fresh cilantro, chopped
• 2 green chilies, slit
• 1 tablespoon lemon juice

Directions

Step 1

Drain the tofu and press it to remove excess moisture. Cut the tofu into bite-sized cubes and set aside.

Step 2

Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat. Add the tofu cubes and sauté until they are golden brown and slightly crispy on all sides. Remove the tofu from the pan and set aside.

Step 3

In the same pan, add the remaining 1 tablespoon of olive oil. Add cumin seeds and let them sizzle for 30 seconds until aromatic.

Step 4

Add the sliced onion to the pan and sauté until the onions are soft and translucent.

Step 5

Stir in the minced ginger and garlic, cooking for another minute until fragrant.

Step 6

Add the pureed tomatoes to the pan. Cook the mixture until the oil separates from the tomato puree, about 5-7 minutes.

Step 7

Stir in the red chili powder, ground coriander, turmeric powder, garam masala, and salt. Mix well and cook for 1-2 minutes.

Step 8

Add the sliced green bell pepper to the pan. Cook for a couple of minutes until the peppers begin to soften.

Step 9

Return the tofu cubes to the pan, stirring to coat them in the spicy tomato mixture. Cook for another 5 minutes to ensure the tofu absorbs the flavors.

Step 10

Stir in the chopped cilantro and green chilies. Mix well and cook for an additional 2 minutes.

Step 11

Drizzle the lemon juice over the dish before serving.

Step 12

Serve hot with naan or steamed basmati rice.

Nutrition Facts

Serving size	(940.8g)

Amount per serving	% Daily Value*
Calories	1052.1

Total Fat 63.0g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2481.8mg	0%
Total Carbohydrate 64.5g	0%
Dietary Fiber 21.6g	0%
Total Sugars 22.8g
Protein 71.2g	0%

Vitamin D 0IU	0%
Calcium 2905.4mg	0%
Iron 19.5mg	0%
Potassium 2428.0mg	0%

*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.

Source of Calories

Fat: 51.1%

Protein: 25.7%

Carbs: 23.2%