Vegan Lasooni Chicken Curry with Red pepper sauce (tomato-free)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy Indian curry made with crispy baked tofu instead of chicken, using roasted red peppers for a rich sauce instead of tomatoes. Fragrant with warming spices and naturally vegan.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 14 ounce firm or extra firm tofu
- ½ teaspoon garlic powder
- ½ teaspoon Kashmiri chili powder or paprika or use ¼ teaspoon cayenne
- ¼ teaspoon salt
- 2 tablespoons corn starch
- 1/3 cup raw cashews (soaked for at least 15 minutes in hot water, see notes for Nutfree option )
- 1/3 cup of roasted red bell pepper
- 1 cup water
- 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 ground black pepper
- ¾ cup of chopped white or red onion
- 1 inch ginger (julienned. Reserve some of it for garnish)
- ½ to 1 cup of water or non dairy milk
- ½ teaspoon salt
- Cilantro and pepper flakes for garnish
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 566mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 377mg
- Calcium
- 705mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 566MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.