Vegan Chinese Curry
Vegan Chinese Curry is a delightful dish that combines the comforting flavors of Chinese cuisine with the vibrant essence of plant-based ingredients. This curry is beautifully aromatic, thanks to the fragrant spices, and it’s brimming with colorful vegetables, making it as visually appealing as it is delicious. Whether you’re craving a cozy night in or looking to impress guests with a unique meal, this recipe has all the hallmarks of a crowd-pleaser, but without any animal products.
Table of Contents
When I first tried a version of this curry at a local vegan restaurant, I was immediately hooked. The combination of crispy tofu and creamy coconut milk with a medley of spices created a flavor explosion that danced on my palate. Since then, I’ve made it countless times, refining the recipe until it became my go-to for an easy weeknight dinner that tastes gourmet. It’s simple, budget-friendly, and always hits the spot. I’m excited to share this recipe with you, and I hope you love it as much as I do!
Why You’ll Love This Recipe
- Simple & Quick: This Vegan Chinese Curry takes about 30 minutes to prepare and cook, making it a perfect weeknight meal.
- Irresistible Flavor: With its blend of spices and creamy coconut, every bite is a burst of deliciousness.
- Eye-Catching Appeal: The vibrant colors of broccoli and red bell pepper make this dish visually stunning.
- Flexible Serving: Enjoy it with rice, quinoa, or on its own as a hearty soup – it’s versatile!
- Diet-Friendly Options: Totally vegan and can easily be made gluten-free by using tamari instead of soy sauce.
Ingredients You’ll Need
- 14 oz (400 g) extra firm tofu: Essential for protein and gives the dish a hearty texture. Look for organic tofu for the best flavor.
- 2 tablespoons light soy sauce: Adds salty depth; you can substitute with tamari for a gluten-free option.
- 4 tablespoons cornflour (divided): Helps to crisp the tofu; you could use arrowroot flour if preferred.
- 4 tablespoons canola oil: A neutral oil perfect for frying; you can use sunflower or grapeseed oil as alternatives.
- 1 medium onion, roughly chopped: Adds sweetness and depth of flavor when sautéed.
- 1 medium red bell pepper, roughly chopped: Provides sweetness and a pop of color.
- 4 garlic cloves, crushed: Essential for aromatic flavor.
- 1 tablespoon fresh ginger, grated: Adds warmth and zing; fresh is best for this recipe.
- 3 tablespoons mild curry powder: Provides the core flavor; you can adjust the amount based on your spice tolerance.
- ½ teaspoon Chinese five spice: This unique blend complements the curry beautifully.
- ½ teaspoon turmeric: Adds a golden hue and health benefits.
- 1 teaspoon sugar: Balances flavors and enhances the overall taste.
- ½ teaspoon salt: Enhances flavors; adjust to taste.
- 2 cups (500 ml) vegetable stock: Use low-sodium vegetable stock for a healthier option.
- 2 cups (200 g) broccoli florets, roughly chopped: Adds crunch and nutrients.
- 1 cup (150 g) fresh peas: Great for sweetness and texture.
- ½ cup (120 g) coconut cream: Gives the curry its rich and creamy texture.
- Salt and freshly ground black pepper: To taste, enhancing all the flavors.
How to Make Vegan Chinese Curry
Prep the Tofu: In a medium bowl, toss the 14 oz (400 g) extra firm tofu cubes with 2 tablespoons of light soy sauce and 2 tablespoons of cornflour until evenly coated. This step is important for flavor and helps achieve that lovely crispy texture.
Fry the Tofu: Heat 4 tablespoons of canola oil in a large wok or pan over medium-high heat. Add the tofu in a single layer and fry for about 6 to 8 minutes, turning occasionally, until all sides are golden brown and crispy. Cook in batches if needed to avoid overcrowding the pan. Once done, remove the tofu and set it aside.
Sauté Vegetables: In the same pan, add the chopped onion and red bell pepper, stirring for 4-5 minutes until the onion turns translucent. Don’t rush this step; it’s essential for developing flavor.
Add Aromatics: Stir in the crushed garlic and grated ginger, then cook for another minute until fragrant. The kitchen should be smelling amazing by now!
Combine Spices: Sprinkle in the 3 tablespoons of mild curry powder, ½ teaspoon of Chinese five spice, ½ teaspoon of turmeric, and 1 teaspoon of sugar. Toast the spices for about 1 minute, allowing them to fully release their aroma.
Create the Sauce: Pour in the 2 cups (500 ml) vegetable stock and let it simmer on low-medium heat for about 5 minutes. This forms the base of your curry.
Add Veggies: Stir in the 2 cups (200 g) of chopped broccoli and 1 cup (150 g) of fresh peas. Cook for an additional 2-3 minutes until the broccoli is tender but still vibrant.
Incorporate Coconut Cream: Add the ½ cup (120 g) of coconut cream and stir until everything is well combined. The rich creaminess balances out the spice beautifully.
Thicken the Curry: Make a slurry by mixing the remaining 2 tablespoons of cornflour with 4 tablespoons of cold water. Add it to the pan, stirring slowly until the sauce thickens to your preferred consistency.
Finish and Serve: Gently fold in the crispy tofu and season to taste with salt and freshly ground black pepper. Serve the Vegan Chinese Curry warm, paired with your favorite fried rice or alongside some crunchy vegan prawn crackers for a perfect meal.
Storing & Reheating
To store your Vegan Chinese Curry, let it cool completely before transferring it to an airtight container for refrigeration. It will keep well for about 3-4 days. If you prefer to freeze it, portion the curry into freezer-safe containers and it will last up to 3 months. When you’re ready to enjoy it again, reheat on the stovetop over medium heat until warmed through, adding a splash of vegetable stock if the curry seems too thick. Keep in mind that the texture may change slightly, but the flavors will remain wonderful!
Chef’s Helpful Tips
- Avoid overcrowding the pan when frying the tofu; this prevents steaming and helps build that amazing crispy crust.
- Using room temperature tofu can expedite browning. If it’s cold, it will need longer to cook and get crispy.
- For a heartier meal, serve the curry over jasmine rice or quinoa to soak up the flavorful sauce.
- Feel free to substitute the vegetables based on what you have; carrots, snap peas, or even spinach work beautifully.
- If you like it spicy, adding a pinch of red pepper flakes or some chili oil will give it an extra kick.
It’s time to enjoy this incredible dish—the layers of flavor and texture will surely impress anyone at your table. Vegan Chinese Curry is not just a meal; it’s an experience that celebrates the joy of plant-based cooking. Feel free to experiment with the spices and veggies to make it your own. Can’t wait to see how yours turns out!
Recipe FAQs
Can I use different vegetables in this curry?
Absolutely! This recipe is very flexible. You can swap out broccoli and peas for any other favorite vegetables like bell peppers, zucchini, or even spinach. Just remember to adjust the cooking times based on the vegetables you choose.
Is this curry spicy?
The Vegan Chinese Curry isn’t inherently spicy, as it uses mild curry powder. However, if you’re looking for heat, consider adding chili flakes, fresh chili, or even a dash of sriracha to spice things up!
How can I make this gluten-free?
To make this recipe gluten-free, simply substitute the light soy sauce with tamari, and check that your vegetable stock is also gluten-free.
Can I prepare this dish in advance?
Yes, you can prepare the curry ahead of time. Cook the vegetables and tofu, let it cool, then store it in the fridge for up to 4 days. When you’re ready to serve, just reheat it gently on the stovetop.
PrintMore Main Dishes Recipes
- Irish Soda Bread | Easy St Patrick’s Day Bread Recipe
- Easy Chicken Street Tacos
- Chicken Marbella
- Hamburger Hash
- Crockpot Chicken Fajitas
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Vegan Chinese Curry
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Dishes
- Method: Stir-fry
- Cuisine: Chinese
Description
This Vegan Chinese Curry is packed with bold flavors and simple ingredients, featuring crispy tofu, fresh veggies, and a rich coconut cream sauce—ideal for a satisfying, healthy meal.
Ingredients
- 14 oz (400 g) extra firm tofu, cut into 1-inch cubes
- 2 tablespoons light soy sauce
- 4 tablespoons cornflour, divided
- 4 tablespoons canola oil, or another neutral oil
- 1 medium onion, roughly chopped
- 1 medium red bell pepper, roughly chopped
- 4 garlic cloves, crushed
- 1 tablespoon fresh ginger, grated
- 3 tablespoons mild curry powder
- ½ teaspoon Chinese five spice
- ½ teaspoon turmeric
- 1 teaspoon sugar
- ½ teaspoon salt
- 2 cups (500 ml) vegetable stock
- 2 cups (200 g) broccoli florets, roughly chopped
- 1 cup (150 g) fresh peas
- ½ cup (120 g) coconut cream
- Salt and freshly ground black pepper to taste
Instructions
- Toss the tofu cubes in a medium bowl with soy sauce and two tablespoons of cornflour until coated.
- Heat canola oil in a large wok or pan over medium-high heat.
- Add tofu in a single layer, frying for 6 to 8 minutes until golden brown, turning occasionally. Remove the cooked tofu and set aside.
- In the same pan, sauté chopped onion and red bell pepper in the remaining oil for 4-5 minutes until onion is translucent.
- Stir in crushed garlic and grated ginger, cooking for another minute until fragrant.
- Add curry powder, Chinese five spice, turmeric, sugar, and salt; toast the spices for 1 minute.
- Pour in vegetable stock and simmer for 5 minutes on low-medium heat.
- Add broccoli and peas; cook for 2-3 minutes. Stir in coconut cream until combined.
- Mix remaining 2 tablespoons of cornflour with 4 tablespoons cold water to create a slurry, then add it to the pan, stirring slowly until sauce thickens.
- Fold in the cooked tofu, adjusting seasoning to taste. Serve with fried rice or vegan prawn crackers.
Notes
For extra flavor, marinate the tofu for an hour before cooking.
Adjust the vegetables according to your preference; carrots and snap peas also work well.
Serve with brown rice or quinoa for a healthier twist.
Nutrition
- Serving Size: 1 serving
- Calories: 415
- Sugar: 5g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 0mg
