1 Pot Vegan Chicken Saag with Soy Curls. Use seitan, tempeh, baked tofu, chickpeas or chikin substitutes for variation. Soy curls in Spinach Sauce. #Vegan #Glutenfree #Recipe Can be Soy-free and Nut-free  #veganricha | VeganRicha.com
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5 from 4 votes

Instant Pot Vegan Chicken Saag - Soy Curls in Spinach Sauce.

Instant Pot Vegan Chicken Saag with Soy Curls. Use seitan, tempeh, baked tofu, chickpeas or chikin substitutes for variation. 1 Pot Soy curls in Spinach Sauce. Vegan Gluten-free Saagwala Recipe Can be Soy-free and Nut-free
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Gluten-free, Indian, Vegan
Servings: 3
Calories: 184kcal
Author: Vegan Richa

Ingredients

  • 1 small onion
  • 5 cloves of garlic
  • 1/2 inch ginger
  • 1/2 hot green chile
  • 3/4 cup tomato
  • 4 to 5 oz spinach or spinach + other greens such as baby kale
  • 1 cinnamon stick , 2 inch long
  • 2 cloves
  • 1 or 2 bay leaves
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala
  • 1/2 tsp coriander powder
  • 1/2 tsp paprika
  • 1.5 cups soy curls , dry
  • 3/4 tsp salt
  • 1/4 cup cashew cream or 1/3 cup vegan plain yogurt
  • 1/2 to 1 tsp sugar or sweetener
  • cayenne and garam masala to taste
  • 1 tsp fenugreek leaves optional

Instructions

  • Blend the onion through tomato and set aside. Blend the spinach/greens with 1/4 cup water. Pulse to make a coarse mixture and not a puree. (use 1/2 cup water if using hardy greens and using more).
  • Heat oil in saute mode. When hot, add cinnamon, cloves and bay leaf. Cook for a few seconds.
  • Add blended onion tomato mix. Cook for 3 minutes, stir frequently. If it starts to burn, switch off saute for 2 mins, then switch on again if needed. Add the spices and mix in.
  • Add the greens, soy curls and salt. Add 1/2 cup water and mix in.
  • Cook on Manual/Pressure Cook (hi) 8 to 10 minutes. Release after 5 mins. (If using tofu, potato or tempeh, 3 to 5 minutes pressure cook time is sufficient)
  • Fold in cashew cream or yogurt and mix in. Add some water if needed and cook on saute until the mixture starts to boil. Add cayenne, garam masala, sugar and mix in. Adjust salt, spice and heat. Add fenugreek leaves if using.
  • Serve garnished with pepper flakes with rice, quinoa or with flatbread or pita bread. Additional garnish: Drizzle Cashew cream and add some vegan butter per serving. 

Video

Notes

Soy-free: use seitan, non soy chickin subs, hearty veggies like potato or cooked chickpeas or beans. To make it without Nuts, use a nut-free non dairy yogurt or coconut cream. Without oil, omit the oil (you will need to add splashes of water and stir more frequently to avoid sticking and burning. Or Roast the tomato onion mixture separately in a non stick skillet on stove top for best results as Instant Pot saute heat is harder to control).
 
Make it on Stove top: Follow steps 1 to 3. Then add soy curls, salt and 1 cup water. Cover and cook for 6 to 8 minutes. Add the greens and mix in. Cover and cook for 6 to 8 minutes. Add the cashew cream/non dairy yogurt, cayenne, garam masala and sugar and mix in. Taste and adjust salt, heat and spices. Simmer for another few minutes uncovered if the sauce is thin, else cover.
 
Nutrition is  1 of 3 serves

Nutrition

Calories: 184kcal | Carbohydrates: 19g | Protein: 11.4g | Fat: 8g | Sodium: 657mg | Potassium: 549mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5815IU | Vitamin C: 26.8mg | Calcium: 93mg | Iron: 2.8mg