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