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Fake chicken curry served on a white plate with a green garnish
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Saoji/Savji (Spicy Fake Chicken Curry) Vegan.

Saji/Savji Tempeh (Spicy Fake Chicken Curry). A delicious and easy curry packed full of spices. Great for weeknights. Vegan and Gluten Free Recipe. 
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Gluten-free, Indian, Vegan
Keyword: spicy curry recipe, vegan chicken curry, vegan curry
Servings: 2 servings
Author: Vegan Richa

Ingredients

  • 2 tablespoons Organic Canola Oil

Spices:

  • 2 teaspoons Coriander seeds
  • 1/2 teaspoon Caraway seeds (shahi jeera)
  • 2-3 Cloves
  • 3-4 Black peppercorns (less or more depending on required spice)
  • 2 Green cardamoms
  • 2 Black cardamoms
  • 2 Bay leaves
  • 2 Whole dry red chillies (less or more according to spice)
  • 1 teaspoon Poppy seeds (khuskhus/posto)
  • 1 stone flower (Dagadphool, I didn't have this)
  • 1/4 teaspoon hing (asofetida)
  • 1 inch stick cinnamon

Other Items:

  • 1 medium onion chopped
  • 2 tablespoons cilantro leaves
  • 1 tablespoon Dry coconut khopra Or Jowar flour(Sorghum)
  • 1 inch ginger chopped
  • 1 cup chopped organic Tempeh (can use Tofu or Seitan as well)
  • 1 teaspoon vegan butter
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon sugar
US Customary - Metric

Instructions

  • In a pan on medium heat, dry roast all the items under spices, continuously stirring) until they start turning slightly brown. (3-4 minutes).
  • Cool grind and keep if using for later.
  • In the same pan, add in the oil and cook the onions until golden. Add in the coconut and ginger and cook for another minute.
  • Blend the onion mixture with the spices and cilantro using a little water into a smooth paste. My blender conked out so the curry is not as smooth. In any which way, the curry is going to blow your mind away!
  • In the pan, add butter and the blended mixture, a cup of water, salt and sugar to taste. Adjust spice if needed( more black pepper for added authentic saoji taste)
  • Add in the Tempeh and cook on low heat covered for 20-30 minutes until the curry thickens and the tempeh is cooked and double in size.
  • Serve hot topped with any Indian flat bread(Roti, Paratha, Naan) or with Basmati Rice!.
  • Keep a pitcher of cold water at hand for the spice shock!!

Notes

Nutritional value is based on 1 serving

Nutrition

Calories: 376kcal | Carbohydrates: 20g | Protein: 17g | Fat: 27g | Saturated Fat: 4g | Sodium: 600mg | Potassium: 492mg | Fiber: 4g | Sugar: 3g | Vitamin A: 255IU | Vitamin C: 5.4mg | Calcium: 156mg | Iron: 3.4mg