Chinese Takeaway Style Curry

I couldn’t find a jar of Chinese takeaway style curry sauce that didn’t contain milk, so I thought why not have a go at making my own? As a result, further kitchen adventures ensued.

Yield; Four servings  Cook time;  45 minutes (approx)

For the sauce;

  1. One small onion, diced
  2. Two cloves of garlic, minced
  3. One tablespoon of oil
  4. 400ml vegetable stock
  5. Two tablespoons of cornflour dissolved in a little cold water
  6. One tablespoon of soy sauce
  7. Spice mix; One tablespoon of both curry powder and Chinese five spice, along with half a teaspoon of each of the following; ground ginger, turmeric and cumin.

For the rest of the curry;

  1. 190g Fry’s chicken style strips (or substitute for tofu/tvp/more vegetables)
  2. One green pepper, diced
  3. 100g frozen peas
  4. 125g white mushrooms
  5. Either brown rice, wholewheat noodles or chips to serve.

Firstly work on the sauce.

  • Heat the oil in a saucepan over a medium heat, add the garlic and cook for a minute before adding the onion.
  • After about five minutes the onion should have softened, next add the spice mix, soy sauce and the stock. Give everything a good stir and increase the heat to a simmer. I felt there was enough salt in the stock so I didn’t add any, but you can if you prefer.
  • Dissolve the cornflour in a little cold water and stir into the sauce. Simmer for five minutes, or until it thickens. Then remove from the heat and blend with an immersion blender. (You don’t have to blend it if you’d rather not, I wanted a super smooth sauce so I did)

Next, work on the rest of the dish (You could make the sauce at the same time as cooking the peppers and mushrooms etc, that will take the cook time down to about 25 minutes or so).

  • Into a pan over a medium heat, fry the peppers for about five minutes before adding the mushrooms.
  • Once the mushrooms have released their liquid, add the fry’s pieces (if using) and give everything a good stir.
  • Next, fold in the sauce. Add the peas five minutes before serving.

I since discovered that my corner shop, which is a stone’s throw from my home, sells vegan friendly Chinese curry sauce. It pays to check, you wouldn’t believe how many “accidentally vegan” foods there are.

Bye for now 🙂

 

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