No tomato Lasooni Rooster Curry made vegan through the use of crispy baked tofu as a substitute! The creamy dairyfree purple sauce makes use of blended purple bell peppers as a substitute of tomatoes. Nut-free + soy-free possibility.
Immediately’s tofu curry is a vegan spin on lasooni rooster curry. Lasooni(with garlic) sauce in fact has plenty of garlic. The sauce varies based mostly on eating places and based mostly 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 to rooster and we bake it earlier than including it to the gravy to get that excellent chewy meaty texture.
The sauce is de facto particular right here. Indian sauces are inclined to depend on a base sauce made with contemporary tomatoes and onions or simply tomatoes and a cream component like yogurt or heavy cream. Nevertheless, when you have a sensitivity to tomatoes, you don’t must miss out on all of the scrumptious sauces! This Lasooni curry (Indian garlic purple sauce) makes use of blended roasted purple bell peppers as a substitute of tomatoes!
Because the protein, I went with crisped-up baked tofu however you need to 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’ll be able to mess around with the quantity. Use as a lot as you want!
Extra tofu curry recipes:
Malai Tofu Curry: Vegan Malai Paneer
Baked Tofu Curry (Straightforward Tofu Makhani)
Recipe Card
Vegan Lasooni Rooster Curry with Crimson pepper sauce (tomato-free)
No tomato Lasooni Rooster Curry made vegan through the use of crispy baked tofu as a substitute! The creamy purple sauce makes use of blended roasted purple bell peppers as a substitute of tomatoes. Nut-free + soy-free possibility.
Servings: 4
Energy: 212kcal
Elements
For the Tofu
- 14 ounce (400 g) agency or further 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 Crimson Sauce
- 1/3 cup (43 g) uncooked cashews soaked for not less than quarter-hour in scorching water, see notes for Nutfree possibility
- 1/3 cup of roasted purple 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 purple 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
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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.
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In one other small bowl combine the garlic powder, Kashmiri chili powder, salt and cornstarch. And sprinkle this combination everywhere in the tofu. Toss nicely 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.
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Make the purple 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 an additional minute after which mix once more.
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Make the sauce, warmth a big skillet over medium warmth, and add oil. As soon as the oil is scorching add the cumin seeds and blend. Let the cumin seeds roast very well and alter coloration considerably and get very aromatic. 2-3 minutes
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Then add within the different entire spices, that’s the bay leaves, cinnamon sticks and blend in. Combine for just a few seconds. As soon as the bay leaves have began altering coloration, add within the garlic, fenugreek leaves, Kashmiri chili powder and provides it an excellent combine for just a few seconds.
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Then add within the white pepper, black pepper, onion and an excellent pinch of salt and blend. Then prepare dinner this combination till the onion and garlic are each golden.
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Deglaze the pan in between if the spices are beginning to scorch somewhat bit. Use 1 tablespoon of water at a time to deglaze. The deglazing additionally helps conduct the warmth to evenly brown the onion.
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As soon as golden, add within the blended roasted bell pepper sauce and half the ginger and blend in and produce it to an excellent boil. 4-5 minutes. Add extra water as wanted for the specified sauce consistency.
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Add baked tofu to this sauce and toss gently to coat the tofu, simmer for 1 or 2 minutes, style and alter fastidiously. Style and alter salt and taste then swap off the warmth. Let the tofu sit on this sauce for an additional 5 minutes earlier than serving.
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Garnish with cilantro, ginger and pepperflakes and Serve with flat bread, naan, roti or rice. If you happen to don’t like contemporary ginger, then don’t use it as garnish
Notes
To make this nut free use 15 oz can coconut milk or a mix of pumpkin seeds and hemp seeds as a substitute of cashews, or you need to 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’ll be able to add in different protein sources corresponding to 1 can of cooked chickpeas or some chickpea tofu or vegan rooster(no must bake these ie skip step 1) or use some roasted greens like cauliflower, candy potato, and so forth.
Vitamin
Vitamin Details
Vegan Lasooni Rooster Curry with Crimson 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 based mostly on a 2000 calorie weight-reduction plan.
Elements:
- For the baked tofu we’d like agency or further agency tofu – nonetheless, you can even 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 purple sauce, we use uncooked cashews, soaked for not less than quarter-hour in scorching water
- roasted purple bell peppers present the sauce with sweetness, smokiness, and that attractive purple coloration
- as a seasoning for the gravy we add tempered cumin seeds and bay leaves in addition to cinnamon, contemporary garlic, fenugreek leaves, and Kashmiri chili powder
- white or purple onion and ginger, julienned. cilantro and pepper flakes for garnish
Ideas:
- This can be a tomato-free recipe, for those who don’t need to use roasted bell peppers then you need to use 2 juicy massive tomatoes as a substitute or 8 oz canned tomato purée as a substitute
- To make this nut free use a mix of pumpkin seeds and hemp seeds as a substitute of cashews, or you need to 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’ll be able to add in different protein sources corresponding to 1 can of cooked chickpeas or some chickpea tofu or vegan rooster(no must bake these) or some roasted greens like cauliflower, candy potato, and so forth.
The best way 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.
And sprinkle this combination everywhere in the tofu. Toss nicely to coat.
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.
Make the purple 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 an additional minute after which mix once more.
I repeat this not less than 3 instances in order that the cashews are nicely blended.
Make the sauce, warmth a big skillet over medium warmth, and add oil.
As soon as the oil is scorching add the cumin seeds and blend. Let the cumin seeds roast very well and alter coloration considerably and get very aromatic.
Then add within the different entire spices, that’s the bay leaves, cinnamon sticks and blend in. Combine for just a few seconds. As soon as the bay leaves have began altering coloration add within the garlic, fenugreek leaves, and Kashmiri chili powder and provides it an excellent combine for just a few seconds.
Then add within the white pepper, black pepper, onion and an excellent pinch of salt and blend very 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 somewhat bit. Use 1 tablespoon of water at a time to deglaze. The deglazing additionally helps conduct the warmth very well, it will depend on the kind of your pan.
Then add within the blended roasted bell pepper sauce and half the ginger and blend in and produce it to a boil. (If you happen to don’t like contemporary 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.
Add baked tofu to this sauce and toss gently to coat the tofu, simmer for 1 or 2 minutes. Style and alter salt and taste then swap off the warmth. Let the tofu sit on this sauce for an additional 5 minutes earlier than serving.
Garnish with cilantro, ginger, and pepper flakes, and serve. Serve with flatbread, naan, roti, or rice.
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 mix of pumpkin seeds and hemp seeds as a substitute of cashews, or you need to 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’ll be able to add in different protein sources corresponding to 1 can of cooked chickpeas or some chickpea tofu or vegan rooster or seitan(no must bake these, ie skip step 1) or some roasted greens like cauliflower, candy potato, and so forth.
Can I make this with soycurls?
Soak 4 oz soycurls in broth then squeeze frivolously. Toss within the spices and bake or panfry till crisp on some edges, then use with the sauce.
