Chettinad Pepper Chicken Curry (Tofu in Fennel Cardamom Black Pepper Sauce)
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Vegan Richa · by Vegan Richa★ 5.0 (9)

Chettinad Pepper Chicken Curry (Tofu in Fennel Cardamom Black Pepper Sauce)

NUTRITION · PER SERVING60M COOK
CAL 11%·PRO 38%
CARBS 15G27% OF CAL
5G FIBER0G ADDED0G INTRINSIC5G OTHER5G TOTAL SUGAR
FAT 12G48% OF CAL
2G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fiery South Indian curry with tofu in a deeply spiced sauce of fennel, cardamom, cinnamon, and black pepper. Adjust heat to preference. Served with rice or bread.

mainindiancurrytofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 14 ounces firm or extra firm tofu (pressed 15 minutes, then torn into organic 3/4” shapes)
  • 1 tablespoon non-dairy yogurt
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon ground coriander
  • 1/8 teaspoon fennel seed powder (or crushed fennel seeds)
  • 1/2 teaspoon cayenne (or use Kashmiri chili powder for less heat)
  • 1/4 teaspoon salt
  • 2 teaspoons oil
  • 1/4 teaspoon fennel seeds
  • 2 green cardamom pods (opened slightly)
  • 2" cinnamon stick
  • 1 1/2 cups chopped onion
  • 1 dried red chili (such a cayenne or use Kashmiri chili for less heat, or 1/2 teaspoon pepper flakes. omit for less heat)
  • 10 curry leaves (fresh, frozen or dried )
  • 2 tablespoons ginger garlic paste (or use 4 cloves of garlic, minced, and 1” of ginger, minced)
  • 1/2 teaspoon black pepper
  • 1 cup chopped tomato
  • 1/2 teaspoon salt
  • 1 cup water (or more if needed, or use a mix of water and coconut milk/ non dairy cream )
  • 1 teaspoon lime juice
  • cilantro and more lime juice (for garnish)
PREP
25M
SODIUM
715MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.