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Saoji/Savji Tempeh(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 Recipe.…

  • Ready 40 minutes
  • Serves 2 servings
  • Prep 5 minutes
  • Cook 35 minutes
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Saoji/Savji Tempeh(Spicy Fake Chicken Curry) Vegan

Recipe

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.

  • Serves 2 servings
  • Prep 5 minutes
  • Cook 35 minutes
  • Total 40 minutes

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

Instructions

  1. 1

    In a pan on medium heat, dry roast all the items under spices, continuously stirring) until they start turning slightly brown. (3-4 minutes).

  2. 2

    Cool grind and keep if using for later.

  3. 3

    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.

  4. 4

    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!

  5. 5

    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)

  6. 6

    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.

  7. 7

    Serve hot topped with any Indian flat bread(Roti, Paratha, Naan) or with Basmati Rice!.

  8. 8

    Keep a pitcher of cold water at hand for the spice shock!!

Notes

Nutritional value is based on 1 serving

Nutrition

  • Calories376 kcal
  • Carbohydrates20 g
  • Protein17 g
  • Fat27 g
  • Saturated Fat4 g
  • Sodium600 mg
  • Potassium492 mg
  • Fiber4 g
  • Sugar3 g
  • Vitamin A255 IU
  • Vitamin C5.4 mg
  • Calcium156 mg
  • Iron3.4 mg