Chinese curry.

Hope everyone’s enjoyed Chinese new year, this is just a quick post, with a recipe, for what me and my family ate. This recipe is super quick and easy to prepare and if you don’t feel like chopping veg you can just buy one of those packs of pre-cut veggies that you get for stir fry’s. Happy eating!


2 tbsp ground nut oil
1 cup re-hydrated soy curls/ chopped seitan/mock vegan meat
1 onion, thinly sliced
2 peppers, thinly sliced
1 carrot, cut into match sticks
1 cup sliced mushrooms
1-2 green chilies, diced and deseeded
1 clove garlic
1 tsp of grated fresh ginger
1 tbsp Chinese curry powder, or other curry powder if unable to source
1 tsp turmeric
1 1/2 tsp brown sugar
2 tbsp cornflour
2 star anise
2 cups stock
2 tbsp soy sauce
1/8 tsp salt
1/4 tsp ground white pepper
for garnish

Heat the oil in a wok, stir fry the onion, peppers, mushrooms and carrot and the soy curls in the oil until the onion is translucent, add the chilies  garlic and ginger and continue to cook until fragrant add the spices and the cornflour. Stir this through and for about 2 minutes, then slowly add the stock and the soy, stir well to combine, simmer and reduce for 5 minutes or so stirring constantly, the sauce should thicken up nicely. Remove the star anise and serve over rice noodles/ rice and top with chopped scallions/spring onions.

10 thoughts on “Chinese curry.

  1. No soy curls here but I dare say its pretty amazing without them, might give this one a swing around the flagpole and see if it salutes…cheers for another yummy recipe 🙂

  2. I’ve only ever eaten such a curry from a takeaway or out of a jar. (Not entirely sure why! I’m not exactly a stranger to Indian curries!) But was inspired by your recipe and it came up trumps. It was gorgeous! Even without the mushrooms and the soy curls which we don’t have right now. I used babycorn and tofu instead and more stock, so it had more gravy than yours. But thanks a lot for inspiring me in the first place!

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