Description
This Vegan Chinese Curry is bursting with flavor! Packed with tofu, fresh vegetables, and creamy coconut, it’s the ideal quick dinner that satisfies your cravings for comfort food.
Ingredients
Scale
- 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
- 500 ml vegetable stock
- 200 g broccoli florets, roughly chopped
- 150 g fresh peas
- 120 g coconut cream
- Salt and freshly ground black pepper to taste
Instructions
- Toss the tofu cubes with soy sauce and 2 tablespoons of cornflour in a medium bowl until evenly coated.
- Heat canola oil in a large wok or pan over medium-high heat.
- Add tofu in a single layer and fry for 6 to 8 minutes until golden brown on all sides. Remove and set aside.
- In the same pan, sauté onion and red bell pepper in the remaining oil for 4-5 minutes until onion is translucent.
- Add garlic and ginger, cooking for another minute until fragrant.
- Stir in curry powder, Chinese five spice, turmeric, sugar, and salt, toasting the spices for 1 minute.
- Pour in vegetable stock and let it simmer on low-medium heat for 5 minutes.
- Add broccoli and peas, cooking for 2-3 minutes, then stir in coconut cream.
- Make a slurry by mixing the remaining cornflour with cold water, add to the pan, and stir until the sauce thickens.
- Fold in the cooked tofu, adjust seasoning, and serve with fried rice or vegan prawn crackers.
Notes
Feel free to substitute the tofu with chickpeas for a different protein option.
This curry can be made spicier by adding chili flakes or fresh chilies to taste.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 22 g
- Cholesterol: 0 mg