Easy Vegan Chinese 'Chip-Shop' Curry

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Vegan Chinese ‘Chip Shop’ Curry

Just like real chip shop curry but more nutritious and less oily.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Ingredients

• 1 block firm tofu pressed and cut into 1 inch chunks
• 1 tbsp sesame oil
• 1 medium onion cut roughly into chunks
• 1 bell pepper cut into chunks
• 3 cloves garlic chopped
• 1 inch ginger grated
• 500 ml vegetable stock
• 1 tbsp GF soy sauce (we use Kikkoman)
• 1 tbsp chinese five spice powder
• 1 1/2 tbsp medium curry powder
• 2 tbsp cornflour made into a slurry with a little water
• 2 cups frozen peas
• salt to taste

Instructions

• Fry the tofu in the sesame oil for 2 minutes.
• Add the onion, pepper garlic and ginger and cook for 5 minutes over a medium heat stirring to prevent sticking.
• Add the stock, soy sauce, five spice and curry powder, stir and cook for 10 minutes.
• Add the cornflour slurry and stir – the sauce should thicken – add more slurry for a thicker sauce or more water for a thinner sauce.
• Stir in the peas and cook for 1 more minute and add salt to taste.
• Enjoy with brown rice or chips.

If you’re a curry fan and like trying out different curry powders, please click the image above for a link to a good Vegan & Gluten Free Curry Powder Kit.