Vegan Kari Chawal
Indulge in the comforting, aromatic flavors of Vegan Kari Chawal, a plant-based twist on the classic North Indian favorite. This recipe combines creamy plant-based yogurt with earthy besan (gram flour) and a symphony of spices, including turmeric, cumin, and mustard seeds, to create a vibrant and tangy kadhi that’s perfect for draping over fluffy steamed rice. Infused with ginger, green chilies, and the subtle warmth of kasoori methi (dried fenugreek leaves), this dish offers layers of flavor in every bite. With just 15 minutes of prep time and simple pantry staples, this vegan-friendly version is both delicious and easy to prepare, making it a must-try for anyone craving a hearty, comforting meal. Garnish with fresh coriander for an added burst of freshness, and enjoy a wholesome, gluten-free Indian delight that’s bound to become a family favorite!
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Ingredients
- 500 grams Plant-based yogurt
- 50 grams Besan (gram flour)
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Salt
- 800 ml Water
- 250 grams Cooked rice
- 2 tablespoons Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 10 leaves Curry leaves
- 0.5 teaspoon Asafoetida
- 1 inch piece, minced Ginger
- 2 chopped Green chilies
- 1 tablespoon Kasoori methi (dried fenugreek leaves)
- 2 tablespoons, chopped Fresh coriander leaves
Directions
Step 1
In a large mixing bowl, whisk together the plant-based yogurt, besan, turmeric powder, red chili powder, and salt until smooth. Gradually add water while stirring to ensure there are no lumps. Set aside.
Step 2
Heat oil in a deep pan over medium heat. Add mustard seeds and cumin seeds, and let them splutter.
Step 3
Add minced ginger, green chilies, asafoetida, and curry leaves. Stir-fry for about a minute until fragrant.
Step 4
Pour the prepared yogurt mixture into the pan, stirring continuously to prevent curdling. Bring to a boil, then reduce the heat and let it simmer for 25-30 minutes, stirring occasionally to avoid sticking to the bottom, until the mixture thickens.
Step 5
Crush the kasoori methi between your palms and add to the simmering kadhi. Stir and let it cook for another 2-3 minutes.
Step 6
Once thickened, remove the kadhi from heat and garnish with chopped fresh coriander leaves.
Step 7
Serve the vegan kadhi hot over freshly cooked rice for a comforting meal.
Nutrition Facts
| Serving size | (1710.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1248.3 |
| Total Fat 51.5g | 0% |
| Saturated Fat 4.3g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2605.2mg | 0% |
| Total Carbohydrate 163.6g | 0% |
| Dietary Fiber 14.3g | 0% |
| Total Sugars 41.2g | |
| Protein 35.1g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 735.7mg | 0% |
| Iron 15.0mg | 0% |
| Potassium 1594.7mg | 0% |
Source of Calories