Vegan Chinese Curry

Vegan Chinese Curry is a delightful dish bursting with flavor that brings the best of plant-based cooking right to your kitchen. With a rich blend of spices and fresh vegetables, this curry is not only comforting but also incredibly satisfying. Imagine tender cubes of tofu soaking up a luxurious coconut cream sauce, paired with vibrant broccoli and fresh peas—each bite is a little piece of heaven. It’s the perfect remedy for those cravings when you want something hearty yet healthy.

I first stumbled upon this beautiful dish during a cozy dinner at a friend’s house, where the flavors danced on my palate. The combination of spices like mild curry powder and Chinese five spice had me hooked! This Vegan Chinese Curry is not only easy to whip up but also budget-friendly. Plus, it works beautifully for any occasion, whether it’s a weeknight meal or a gathering with friends. Trust me, once you try it, you’ll wonder how you ever lived without it!

How to Make Vegan Chinese Curry

1. Prepare the Tofu: In a medium bowl, toss 14 oz of extra firm tofu cubes with 2 tablespoons of light soy sauce and 2 tablespoons of cornflour until evenly coated. This step adds flavor and prepares your tofu for frying.
2. 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 6 to 8 minutes, turning occasionally, until all sides are golden brown and a crisp crust forms. Avoid overcrowding the pan; work in batches if necessary. Once done, remove the tofu and set aside.
3. Sauté the Vegetables: In the same pan, add the chopped onion and red bell pepper. Sauté these for 4-5 minutes until the onion starts becoming translucent, releasing its sweet aroma.
4. Add Aromatics: Stir in 4 crushed garlic cloves and 1 tablespoon of grated fresh ginger, cooking for just another minute until fragrant. This is where your kitchen will start to smell amazing!
5. Toast the Spices: Add 3 tablespoons of mild curry powder, ½ teaspoon of Chinese five spice, ½ teaspoon of turmeric, 1 teaspoon of sugar, and ½ teaspoon of salt. Toast these spices in the pan for 1 minute to enhance their flavors.
6. Make the Sauce: Pour in 2 cups of vegetable stock and let it simmer on low-medium heat for 5 minutes, allowing the flavors to meld beautifully.
7. Add Vegetables: Stir in 2 cups of broccoli florets and 1 cup of fresh peas, cooking for an additional 2-3 minutes. These veggies should stay bright in color and slightly crunchy.
8. Incorporate Coconut Cream: Pour in ½ cup of coconut cream and stir to combine, creating a silky, rich sauce. The creaminess will balance the aromatic spices perfectly.
9. Thicken the Sauce: Make a slurry by mixing 2 tablespoons of cornflour with 4 tablespoons of cold water, then add it to the pan. Stir gradually until the sauce thickens and is glossy—about 1-2 minutes.
10. Finish the Dish: Fold in your crispy tofu and adjust the seasoning with salt and freshly ground black pepper to taste. Serve this delightful vegan curry with your favorite fried rice, quinoa, or alongside some crunchy vegan prawn crackers.

Storing & Reheating

Vegan Chinese Curry stores well in the fridge for up to 4 days in an airtight container. You can reheat it on the stovetop over medium heat, stirring occasionally until warm. If you’d like to freeze it, do so in a freezer-safe container for up to 3 months. Texture and flavor may slightly change upon reheating, but a splash of vegetable stock or coconut cream can refresh it back to its delicious self.

Enjoy this Vegan Chinese Curry with friends or family, as it’s sure to impress everyone at the table with its delicious balance of flavor and texture. Feel free to personalize it with your favorite vegetables or spices—the possibilities are endless!

Recipe FAQs

Can I use a different type of protein instead of tofu?

Absolutely! You can substitute extra firm tofu with chickpeas or tempeh for a different texture. Just ensure that tempeh is steamed before adding it to the dish to soften its flavor.

How spicy is this Vegan Chinese Curry?

This recipe uses mild curry powder, making it relatively mild; however, you can adjust the spice levels by using hotter varieties of curry powder or adding red pepper flakes to suit your taste.

Can I make this curry ahead of time?

Yes! You can prepare the curry in advance, and it will taste even better the next day as the flavors deepen. Just store it in the refrigerator and reheat before serving.

What can I serve with this Vegan Chinese Curry?

This curry pairs wonderfully with fried rice, jasmine rice, or steamed vegetables. You can also enjoy it with fluffy naan or crispy vegan prawn crackers for an extra treat!

More Main Dishes Recipes

• Vegan Empanadas
• Creamy Pancetta Gnocchi
• One-Skillet Garlicky Salmon & Broccoli
• Easy Cucumber Tomato Dill Salad
• French Onion Chicken Orzo

📖 Recipe Card

Vegan Chinese Curry

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• Author: Peter
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dishes
• Method: Stovetop
• Cuisine: Chinese

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Description

This Vegan Chinese Curry is bursting with flavor! Made with crispy tofu, fresh veggies, and a creamy coconut base, it’s an easy and satisfying meal for any night.

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Ingredients

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• 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

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Instructions

1. In a medium bowl, toss the tofu cubes with the soy sauce and 2 tablespoons of cornflour until coated.
2. Heat canola oil in a large wok or pan over medium-high heat.
3. Add the tofu in a single layer and fry for 6-8 minutes, turning until golden brown and crisp.
4. Remove cooked tofu and set aside.
5. In the same pan, sauté onion and red bell pepper in remaining oil for 4-5 minutes until onion is translucent.
6. Stir in garlic and ginger, cooking for another minute until fragrant.
7. Add curry powder, Chinese five spice, turmeric, sugar, and salt; toast spices for 1 minute.
8. Pour in vegetable stock and simmer on low-medium heat for 5 minutes.
9. Stir in broccoli and peas; cook for 2-3 minutes. Add coconut cream and stir to combine.
10. Mix remaining 2 tablespoons of cornflour with 4 tablespoons cold water to create a slurry, add to the pan and stir until sauce thickens.
11. Fold in cooked tofu and adjust seasoning to taste. Serve with fried rice or vegan prawn crackers.

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Notes

Use a variety of vegetables based on your preference or what you have on hand.
Adjust the spice levels according to your heat tolerance.
This dish is great for meal prep and can be stored in the fridge for leftovers.

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Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 600mg
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 6g
• Protein: 15g
• Cholesterol: 0mg

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