Chinese Curry Recipe Vegan: Easy, Flavorful & Healthy Guide

If you’re craving a warm, comforting dish that’s both flavorful and completely plant-based, this Chinese curry recipe vegan is exactly what you need. Combining the rich, aromatic spices of traditional Chinese curry with wholesome vegetables and a creamy coconut base, this dish delivers a satisfying meal that’s perfect for lunch or dinner.

Whether you’re a seasoned vegan, curious about plant-based cooking, or simply looking to add more variety to your meals, this recipe offers a delightful balance of savory, sweet, and spicy notes.

This curry captures the essence of Chinese comfort food without any animal products, making it accessible for vegans and vegetarians alike. Plus, it’s quick to prepare and uses everyday ingredients you might already have in your pantry.

Let’s dive into this vibrant recipe that promises to warm your soul and tantalize your taste buds.

Why You’ll Love This Recipe

This Chinese curry vegan recipe is a fantastic introduction to Asian-inspired plant-based cooking. It’s packed with fresh vegetables, hearty tofu, and a luscious curry sauce made from simple ingredients like coconut milk and curry powder.

The result is a creamy, flavorful dish that’s both nutritious and satisfying.

What makes this recipe stand out is its versatility. You can easily swap in your favorite veggies or adjust the spice level to suit your taste.

It’s also naturally gluten-free and free from common allergens, making it suitable for a wide range of dietary preferences.

Best of all, it’s a one-pot wonder, meaning fewer dishes and more time to enjoy your meal. Whether served over steamed rice or noodles, this curry will quickly become a staple in your vegan recipe rotation.

Ingredients

• 2 tablespoons vegetable oil (or any neutral oil)
• 1 block (14 oz) firm tofu, pressed and cubed
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 tablespoons Chinese curry powder
• 1 teaspoon turmeric powder
• 1 large carrot, sliced thinly
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed and cut in halves
• 1 cup cauliflower florets
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon brown sugar
• 1 teaspoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
• Salt and pepper to taste
• Fresh cilantro for garnish (optional)
• Steamed jasmine rice or noodles to serve

Equipment

• Large wok or deep skillet
• Cutting board and sharp knife
• Mixing bowl (for tofu pressing and cornstarch slurry)
• Wooden spoon or spatula
• Measuring spoons and cups
• Serving bowls or plates

Instructions

1. Prepare the tofu: Press the tofu for at least 15 minutes to remove excess moisture. Once pressed, cut into bite-sized cubes.
2. Heat the oil: In a large wok or skillet, heat the vegetable oil over medium-high heat until shimmering.
3. Cook the tofu: Add the cubed tofu and fry until golden on all sides, about 5-7 minutes. Remove tofu from the pan and set aside.
4. Sauté aromatics: In the same pan, add the diced onion, minced garlic, and grated ginger. Stir-fry until fragrant and translucent, about 3-4 minutes.
5. Add spices: Sprinkle in the Chinese curry powder and turmeric. Stir constantly for about 1 minute to toast the spices and bring out their flavor.
6. Add vegetables: Toss in the carrot slices, red bell pepper, green beans, and cauliflower florets. Stir-fry for 3-5 minutes until vegetables begin to soften.
7. Pour liquids: Add the coconut milk, vegetable broth, soy sauce, and brown sugar. Stir well to combine all ingredients.
8. Simmer the curry: Bring the mixture to a gentle boil, then reduce heat to low. Let it simmer uncovered for 10-12 minutes, or until the vegetables are tender.
9. Thicken the sauce (optional): If you prefer a thicker curry, stir the cornstarch slurry into the pan and cook for another 2 minutes until the sauce thickens.
10. Return tofu: Add the fried tofu back into the curry. Stir gently to coat the tofu with sauce and heat through for 2-3 minutes.
11. Season to taste: Adjust salt and pepper as needed. Remove from heat.
12. Serve: Spoon the curry over steamed jasmine rice or your choice of noodles. Garnish with fresh cilantro if desired.

Tips & Variations

“Chinese curry is all about balance—feel free to adjust the vegetables according to what’s in season or your personal preferences.”

• Try adding mushrooms or baby corn for extra texture and flavor.
• For a spicier kick, add chopped fresh chili or a dash of chili oil.
• If you’re avoiding soy, substitute tofu with seitan or tempeh, or try chickpeas for a different protein source.
• Use coconut cream instead of coconut milk for an even richer sauce.
• For a gluten-free version, ensure your soy sauce is tamari or coconut aminos.

Nutrition Facts

Serving Suggestions

This vegan Chinese curry pairs beautifully with simple steamed jasmine rice, which soaks up the luscious sauce perfectly. Alternatively, serve it over brown rice or rice noodles for a heartier or gluten-free meal.

For added texture, top with toasted cashews or sliced green onions. A side of crunchy cucumber salad or steamed bok choy complements the rich curry and balances the meal with some freshness.

If you want to explore more plant-based dishes, check out our Thelma Sanders Squash Recipe for a comforting vegetable option or the Pickled Cherry Pepper Recipe to add some zing to your meals.

Conclusion

This Chinese curry recipe vegan is a wonderful example of how plant-based cooking can be both delicious and satisfying. With its rich coconut curry sauce, colorful vegetables, and protein-packed tofu, it’s a meal that nourishes your body and delights your palate.

Whether you’re new to vegan cooking or looking for a new favorite, this recipe offers simplicity, flexibility, and vibrant flavor all in one pot.

Give this recipe a try on your next cooking adventure, and don’t hesitate to customize the veggies or spice level to make it your own. For more creative recipes that bring joy to your kitchen, explore our collection, including the hearty Bariatric Meatloaf Recipe and the indulgent Peanut Butter Gelato Recipe.

Happy cooking!

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