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Vegan Chinese curry in a blue bowl being held by a pair of hands.
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Vegan Chinese Curry

This Vegan Chinese curry has all the benefits of a real Chinese takeaway, only it’s healthier and cheaper! Ready in 30 minutes and needs just one pot.
Course Dinner
Cuisine Chinese
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 249kcal
Author Jess & Dan

Ingredients

For the tofu:

  • 400 g firm tofu - pressed, for at least a few hours
  • 2 tablespoon cornflour
  • 2 tbsps vegetable oil

For the rest of the curry:

  • 1 tablespoon vegetable oil
  • 2 onions - cut into big chunks
  • 1 green chilli - finely chopped
  • 6 cloves garlic - finely chopped
  • 2 tablespoon curry powder
  • 1 teaspoon ginger powder
  • ¼ teaspoon cumin powder
  • ¼ teaspoon Chinese five spice
  • 1 teaspoon turmeric powder
  • 500 g chestnut mushrooms - quartered
  • 800 ml vegetable stock
  • 2 tablespoon cornflour – mixed with a little cold water to make a paste
  • 1 cup peas or petit pois
  • 200 g broccoli - cut into florets

Instructions

  • Press the tofu for a few hours (optional), then chop into chunks.
    400 g firm tofu
  • Coat the tofu in the cornflour on all sides.
    2 tablespoon cornflour
  • Fry the tofu in 2 tablespoons of veg oil until brown on all sides.
    2 tbsps vegetable oil
  • Once done, set the tofu aside.
  • Heat the rest of the oil in a wok and then add the onions and cook for a few minutes until they start to soften.
    2 onions, 1 tablespoon vegetable oil
  • Add the chilli and garlic, cook for a couple minutes more.
    6 cloves garlic, 1 green chilli
  • Next, add all the spices and cook for a minute until they become fragrant.
    2 tablespoon curry powder, 1 teaspoon ginger powder, ¼ teaspoon cumin powder, ¼ teaspoon Chinese five spice, 1 teaspoon turmeric powder
  • Pop the mushrooms in the wok and cook for 5 minutes.
    500 g chestnut mushrooms
  • Add the vegetable stock, then the cornflour mix and stir well.
    800 ml vegetable stock, 2 tablespoon cornflour
  • Keep it over a medium heat, and it will start to thicken, continue to stir. Add a splash more water if it looks too thick.
  • Finish the dish by adding the broccoli, tofu and peas, and cook for another 5-6 minutes.
    1 cup peas, 200 g broccoli, 400 g firm tofu
  • Serve with rice and enjoy.

Notes

  • You could make the sauce without the vegetables or tofu to serve with chips!
  • Add an extra chilli if you like your curry spicy.
  • Try adding some curry powder to the cornflour that coats the tofu. This is delicious!

Nutrition

Calories: 249kcal | Carbohydrates: 35g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 771mg | Potassium: 976mg | Fiber: 7g | Sugar: 9g | Vitamin A: 622IU | Vitamin C: 66mg | Calcium: 220mg | Iron: 4mg