Easy Vegan Chinese 'Chip-Shop' Curry

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


  • 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


  • 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.

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