Thursday, February 29, 2024

Vegan Lasooni Rooster curry – No tomato


No tomato Lasooni Rooster Curry made vegan through the use of crispy baked tofu as an alternative! The creamy dairyfree pink sauce makes use of blended pink bell peppers as an alternative of tomatoes. Nut-free + soy-free possibility.

a plate of Indian vegan Lasooni Chicken sprinkled with cilantro

Right this moment’s tofu curry is a vegan spin on lasooni rooster curry. Lasooni(with garlic) sauce in fact has numerous garlic. The sauce varies primarily based on eating places and primarily based on the protein added to it. Just like the dal Lasooni makes use of extra entire spices and fewer of the saucy base.

For this model, we use tofu as an alternative choice to rooster and we bake it earlier than including it to the gravy to get that excellent chewy meaty texture.

The sauce is admittedly particular right here. Indian sauces are likely to depend on a base sauce made with recent tomatoes and onions or simply tomatoes and a cream component like yogurt or heavy cream. Nevertheless,  if in case you have a sensitivity to tomatoes, you don’t have to miss out on all of the scrumptious sauces!  This Lasooni curry (Indian garlic pink sauce) makes use of blended roasted pink bell peppers as an alternative of tomatoes!

a pan with Indian Lasooni Chicken made with tofu sprinkled with cilantro

Because the protein, I went with crisped-up baked tofu however you should use soy curls, seitan, chickpeas or veggies! No matter you need actually, the magic is within the gravy.

Lasooni means garlicky so garlic is a should right here however you may mess around with the quantity. Use as a lot as you want!

Extra tofu curry recipes:

Khada Masala Murg

Malai Tofu Curry: Vegan Malai Paneer

Baked Tofu Curry (Straightforward Tofu Makhani)

Vegan Rooster Changezi

 

Recipe Card

Print Recipe

Vegan Lasooni Rooster Curry with Pink pepper sauce (tomato-free)

No tomato Lasooni Rooster Curry made vegan through the use of crispy baked tofu as an alternative! The creamy pink sauce makes use of blended roasted pink bell peppers as an alternative of tomatoes. Nut-free + soy-free possibility.

Prep Time20 minutes

Cook dinner Time40 minutes

Whole Time1 hour

Course: Foremost Course

Delicacies: Indian

Key phrase: vegan lasooni rooster

Servings: 4

Energy: 212kcal

Writer: Vegan Richa

Substances

For the Tofu

  • 14 ounce (400 g) agency or additional agency 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 Pink Sauce

  • 1/3 cup (43 g) uncooked cashews soaked for not less than quarter-hour in sizzling water, see notes for Nutfree possibility
  • 1/3 cup of roasted pink bell pepper
  • 1 cup (236.59 ml) 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 floor black pepper
  • ¾ cup of chopped white or pink onion
  • 1 inch ginger julienned. Reserve a few of it for garnish
  • ½ to 1 cup (118.29 ml) of water or non dairy milk
  • ½ teaspoon salt
  • Cilantro and pepper flakes for garnish

Directions

  • Bake the tofu, press the tofu for not less than quarter-hour then tear it into natural bite-sized items and add to a bowl.

  • In one other small bowl combine the garlic powder, Kashmiri chili powder, salt and cornstarch. And sprinkle this combination everywhere in the tofu. Toss effectively to coat, then unfold the tofu on a parchment lined baking sheet. Bake at 400F (205C) for 20 minutes or till the tofu cubes are considerably crisp. Or pan fry for 8-10 minutes, tossing as soon as in between. See notes for soyfree protein choices.

  • Make the pink pepper sauce mix. Mix the roasted bell peppers, cashews and water till the cashews break down fully. I often mix it for a minute then let it sit for 2-3 minutes then mix once more for 30 seconds after which let it sit for one more minute after which mix once more.

  • Make the sauce, warmth a big skillet over medium warmth, and add oil. As soon as the oil is sizzling add the cumin seeds and blend. Let the cumin seeds roast rather well and alter colour considerably and get very aromatic. 2-3 minutes

  • Then add within the different entire spices, that’s the bay leaves, cinnamon sticks and blend in. Combine for a number of seconds. As soon as the bay leaves have began altering colour, add within the garlic, fenugreek leaves, Kashmiri chili powder and provides it combine for a number of seconds.

  • Then add within the white pepper, black pepper, onion and pinch of salt and blend. Then prepare dinner this combination till the onion and garlic are each golden.

  • Deglaze the pan in between if the spices are beginning to scorch a bit of bit. Use 1 tablespoon of water at a time to deglaze. The deglazing additionally helps conduct the warmth to evenly brown the onion.

  • As soon as golden, add within the blended roasted bell pepper sauce and half the ginger and blend in and convey it to boil. 4-5 minutes. Add extra water as wanted for the specified sauce consistency.

  • Add baked tofu to this sauce and toss gently to coat the tofu, simmer for 1 or 2 minutes, style and modify fastidiously. Style and modify salt and taste then change off the warmth. Let the tofu sit on this sauce for one more 5 minutes earlier than serving.

  • Garnish with cilantro, ginger and pepperflakes and Serve with flat bread, naan, roti or rice. When you don’t like recent ginger, then don’t use it as garnish

Notes

Use tomatoes: This can be a tomato free recipe, in case you don’t wish to use roasted bell peppers then you should use 8 oz canned tomato purée as an alternative
To make this nut free use 15 oz can coconut milk or a mixture of pumpkin seeds and hemp seeds as an alternative of cashews,  or you should use 1/3 cup of non dairy yogurt or use 1/3 of silken tofu and mix both of  these with the roasted bell pepper.
To make this soy free, You possibly can add in different protein sources equivalent to 1 can of cooked chickpeas or some chickpea tofu or vegan rooster(no have to bake these ie skip step 1) or use some roasted greens like cauliflower, candy potato, and many others.

Vitamin

Vitamin Information

Vegan Lasooni Rooster Curry with Pink pepper sauce (tomato-free)

Quantity Per Serving

Energy 212
Energy from Fats 108

% Every day Worth*

Fats 12g18%

Saturated Fats 2g13%

Sodium 489mg21%

Potassium 203mg6%

Carbohydrates 16g5%

Fiber 3g13%

Sugar 3g3%

Protein 12g24%

Vitamin A 749IU15%

Vitamin C 20mg24%

Calcium 195mg20%

Iron 3mg17%

* % Every day Values are primarily based on a 2000 calorie eating regimen.

a serving of creamy vegan lasooni chicken curry on a white plate
Substances:

  • For the baked tofu we want agency or additional agency tofu – nevertheless, it’s also possible to use soy curls, seitan, chickpeas, or veggies!
  • the tofu is coated with a mixture of garlic powder, Kashmiri chili powder, salt, and cornstarch earlier than baking
  • As a base for the creamy pink sauce, we use uncooked cashews, soaked for not less than quarter-hour in sizzling water
  • roasted pink bell peppers present the sauce with sweetness, smokiness, and that beautiful pink colour
  • as a seasoning for the gravy we add tempered cumin seeds and bay leaves in addition to cinnamon, recent garlic,  fenugreek leaves, and Kashmiri chili powder
  • white or pink onion and ginger, julienned. cilantro and pepper flakes for garnish

Suggestions:

  • This can be a tomato-free recipe, in case you don’t wish to use roasted bell peppers then you should use 2 juicy massive tomatoes as an alternative or 8 oz canned tomato purée as an alternative
  • To make this nut free use a mixture of pumpkin seeds and hemp seeds as an alternative of cashews,  or you should use 1/3 cup of non dairy yogurt or use 1/3 cup of silken tofu and mix both of  these with the roasted bell pepper.
  • To make this soy free, that’s with out the tofu. You possibly can add in different protein sources equivalent to 1 can of cooked chickpeas or some chickpea tofu or vegan rooster(no have to bake these) or some roasted greens like cauliflower, candy potato, and many others.

ingredients needed for making Indian Lasooni Chicken on a marble counter

Easy methods to Make Vegan Lasooni Rooster Curry

Bake the tofu, press the tofu for not less than quarter-hour then tear it into natural bite-sized items and add to a bowl.

In one other small bowl combine the garlic powder, Kashmiri chili powder, salt and cornstarch.

torn up tofu in a white bowl coated with spiced cornstarch

And sprinkle this combination everywhere in the tofu. Toss effectively to coat.

seasoned tofu chunks ready for baking

Unfold the tofu on a parchment-lined baking sheet and bake at 400F (205C) for 20 minutes or till the tofu cubes are considerably crisp. See notes for soy-free protein choices.

torn up seasoned tofu chunks on a baking sheet

Make the pink pepper sauce mix.

cashews and red bell peppers in a blender

Mix the roasted bell peppers, cashews and water till the cashews break down fully. I often mix it for a minute then let it sit for 2-3 minutes then mix once more for 30 seconds after which let it sit for one more minute after which mix once more.

I repeat this not less than 3 instances in order that the cashews are effectively blended.

creamy red bell pepper gravy

Make the sauce, warmth a big skillet over medium warmth, and add oil.

As soon as the oil is sizzling add the cumin seeds and blend. Let the cumin seeds roast rather well and alter colour considerably and get very aromatic.

whole cumin seeds being tempered in a pan in hot oil

Then add within the different entire spices, that’s the bay leaves, cinnamon sticks and blend in. Combine for a number of seconds. As soon as the bay leaves have began altering colour add within the garlic, fenugreek leaves, and Kashmiri chili powder and provides it combine for a number of seconds.

Then add within the white pepper, black pepper, onion and pinch of salt and blend rather well. Then prepare dinner this entire combination till the onion and garlic are each golden.

Deglaze the pan in between if the spices are beginning to scorch a bit of bit. Use 1 tablespoon of water at a time to deglaze. The deglazing additionally helps conduct the warmth rather well, it is dependent upon the kind of your pan.

Then add within the blended roasted bell pepper sauce and half the ginger and blend in and convey it to a boil. (When you don’t like recent ginger, then don’t use it as garnish and use solely ½ inch ginger julienned at this step.)

Add extra water as wanted for the specified sauce consistency.

creamy red bell pepper gravy in a sauteeing pan

 

baked tofu chunks being added to pan with creamy red bell pepper sauce

Add baked tofu to this sauce and toss gently to coat the tofu, simmer for 1 or 2 minutes. Style and modify salt and taste then change off the warmth. Let the tofu sit on this sauce for one more 5 minutes earlier than serving.

Garnish with cilantro, ginger, and pepper flakes, and serve. Serve with flatbread, naan, roti, or rice.

overhead shot of a pan with creamy lasooni tofu curry

Storage:
Retailer refrigerated in a closed container for upto 3 days.
Freeze for upto 2 months.

Can I make this with out nuts?

To make this nut free use 15 oz can of coconut milk or use a mixture of pumpkin seeds and hemp seeds as an alternative of cashews,  or you should use 1/3 cup of non dairy yogurt or use 1/3 cup of silken tofu and mix both of  these with the roasted bell pepper.

Can I make this with out Tofu?

To make this soy free, that’s with out the tofu. You possibly can add in different protein sources equivalent to 1 can of cooked chickpeas or some chickpea tofu or vegan rooster or seitan(no have to bake these, ie skip step 1) or some roasted greens like cauliflower, candy potato, and many others.

Can I make this with soycurls?

Soak 4 oz soycurls in broth then squeeze flippantly. Toss within the spices and bake or panfry till crisp on some edges, then use with the sauce.

a pan with creamy vegan lasooni tofu curry sprinkled with ginger and fresh chopped cilantro

 

 

 

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