Vegan
Indian Konkani Curry Bake with Lentils – one pan!
This rich, flavorful Indian Konkani curry is packed with protein from lentils (dal) and soy curls that bake in a delicious Konkani chicken curry sauce seasoned with cumin, coriander, Kashmiri chili, cinnamon, black pepper and coconut. 2 steps 1 pan casserole. Gluten-free

Konkani cuisine is a cuisine from the coastal region of western India. It has its own set of flavors and sauces as well as sub-cuisines or cuisines that originated from it and then changed with influence. Goan cuisine and Malvani cuisine, costal Karnataka cuisine and more fall in these categories. Coconut in various forms, cumin, coriander, clove, cinnamon, black pepper are often seen in Konkani recipes.
I had a version of Konkani chicken masala from way back around my first book. I simplified it and modified it to make it a 2 step baked version and use the base sauce with lentils and soycurls!
I also converted the dish into a casserole so it is easier to cook and you don’t have to use many pans or stand around sautéing in the kitchen. I use a couple not spices for the traditional flavor. There’s plenty of overs flavor, so even if you are missing a spice or two, it will work out amazing.
The two proteins make this a nutritious high protein curry that you serve with quinoa or whole grain bread for even more protein! You can omit the soy curls and use chickpeas or more lentils to make it soy-free. the sauce is absolutely delicious and you can cook it in a pan or bake it, and then use whichever protein you like with it!

Why You’ll Love Konkani Dal Curry
- flavorful curry sauce with tender lentils and toothsome soy curls
- easy to make in one pan in the oven, instead of three to four pans on the stovetop!
- just 2 steps!
- protein packed
- gluten-free and nut-free.

More Indian Casserole Recipes
- Vegetable Curry Casserole
- Saag Cornbread Casserole
- Creamy Curry Lentil Casserole
- Madras Curry Tofu Casserole
- Baked Kitchari Casserole
Continue reading: Indian Konkani Curry Bake with Lentils – one pan!
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Vegan
Malvani Chicken Curry (Western Indian Coconut, Kashmiri Chili, Onion Curry) gluten-free, nut-free

Explore regional Indian cuisine with me and Try this fantastic Malvani Chikin curry! Western Indian spicy caramelized onion, toasted coconut and kashmiri chili sauce with crisp tofu! This sauce is flavor packed and has its own malvani masala spice blend! 1-pan meal meal that’s delicious served over rice or with flatbread or naan.

Malvani cuisine originates from the western coastal region in India. It has overlap with Maharashtrian(cuisine of state of maharashtra in India) as well as Goan cuisines and includes a lot of fish and local meat dishes. The flavors are very specific to the cuisine, with its own spice mixes (malvani masala or malvani garam masala) and cooking techniques.
I’ve been exploring amazing regional flavors from various parts of India and brining you vegan versions, simplified or inspired dishes and today we are making vegan malvani chicken curry! For the sauce base, we use a blended roasted onion and coconut mixture, which is called vatan, making our own malvani spice blend with some spices, and using crisped up tofu in place of the meat. You can use other protein such as chickpea tofu, vegan chickin or beans as well. Traditionally, you don’t add any cream to this curry, but you can add some(it will also balance out the heat), add in some cashew cream or other non-dairy cream right at the end.

The sauce and spice mix includes a lot of Kashmiri chili powder (I know right, you need some!) and black pepper, so it can get pretty hot. You can reduce these spices to suit your heat preferences, if needed.
Like I mentioned above, we make the flavorful Malvani masala spice blend from scratch. It is so delicious! If you have access to Malvani garam masala, I recommend using it in this recipe instead of the spice mix that I’m making below, to reduce active time. Just mix it with two teaspoons of Kashmiri chili powder and use. You can use this fragrant spicy blend over roasted veggies or with beans. It’s flavorful and can be used in many ways!
Key features of Malvani Curry
Malvani masala: this spice blend and the curry are known for the deep red color. It can be made with milder chilies with deeper color like byadagi chilies and Kashmiri chilies. I am using Kashmiri chili powder for a quicker version
Vatan: the sauce made with blended caramelized onion and toasted coconut makes the base of the curry. It adds a delicious sweet toasty flavor and some texture.
Slow long cooking: the longer cooking time helps the flavors meld and the colors to show up. The sauce when well cooked will get a glaze of the deep red color and a settled flavor. Before that state, the coconut might be a stronger flavor and the sauce might be lighter.

Why You’ll Love Malvani Curry
- amazing spice blend is delicious, even if you’re missing a spice or two
- rich, flavorful blended sauce base with caramelized garlic, onion, and coconut
- crispy, seasoned tofu in deeply seasoned curry sauce
- option to crisp up the tofu or skip cooking it ahead to save time
- gluten-free and nut-free with lots of easy soy-free options

🇮🇳 More Regional Indian Curries
- Western Indian Goan Peri peri Chikin.
- North indian Rara Chikin curry
- South Indian Malabar Curry
- South Indian Baked Eggplant Curry
- East Indian Kosha Mangsho
Continue reading: Malvani Chicken Curry (Western Indian Coconut, Kashmiri Chili, Onion Curry) gluten-free, nut-free
The post Malvani Chicken Curry (Western Indian Coconut, Kashmiri Chili, Onion Curry) gluten-free, nut-free appeared first on Vegan Richa.
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