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Vegan Chinese Curry Sauce

Vegan Chinese curry – this takeaway style vegan Chinese curry sauce is easy to make and tastes just like a takeout Chinese curry, but better! Serve it with vegan chicken pieces, baked tofu or stir fried vegetables.
Course Main Course
Cuisine Chinese
Keyword curry
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people
Author Domestic Gothess


  • 2 Tbsp vegan butter (or olive oil)
  • 1 brown onion finely chopped
  • 1 Tbsp grated ginger (either fresh or from a jar)
  • 4 cloves garlic peeled and crushed
  • 4 tsp mild curry powder
  • 1 ½ tsp Chinese five spice
  • ½ tsp turmeric
  • 400 ml (14 oz) tin of coconut milk (full fat is best but light will work too)
  • 250 ml (1 cup) water
  • 1 Tbsp dark soy sauce
  • 1 tsp sugar
  • 1 vegetable stock cube
  • 1 ½ Tbsp cornflour (cornstarch)


  • Heat the butter in a large pan over a low heat. Add the chopped onion and cook gently for about 10 minutes until the onion is soft.
  • Add the ginger, garlic, curry powder, Chinese five spice and turmeric. Cook for a couple of minutes, stirring often.
  • Add the coconut milk, water, soy sauce and sugar and crumble in the stock cube. Bring up to a gentle simmer and cook for 10 minutes.
  • Transfer the sauce to a blender and blitz until it is smooth then return it to the pan.
  • Place the cornflour in a small bowl and stir in 2 Tbsp cold water to form a slurry. Stir the slurry into the sauce then bring it up to a simmer. Cook for a couple of minutes, stirring constantly, until the sauce has thickened.
  • Season the sauce to taste with salt and pepper then serve with your choice of stir fried vegetables and/or cooked vegan chicken pieces or baked tofu.


  • Serve the sauce with your choice of stir fried vegetables/cooked protein. See post above for ideas on what to use.
  • I like to blend my sauce so that it is completely smooth. You can skip this step if you want however.
  • The Chinese five spice is what gives the sauce it’s authentic takeaway flavour, do not omit it.