Vegan Chinese Curry
This easy, 20 minute Vegan Chinese Curry is loaded with healthy vegetables, vegan chicken, and lots of tasty sauce!
Nutrition Facts
Ingredients
Instructions
Soak them in vegan chicken broth or water for a few minutes to rehydrate them, then squeeze out some of the liquid before cooking them. Dry-fry them in your large pot for a few minutes over medium high heat and then remove them and add them back in at the very end. They’ll soak up any excess curry liquid and they won’t disintegrate. If you soaked them in broth, add that broth to your other broth to use in the curry.
Saute onions in water--you can use broth or oil if you like. Let the onions start to stick a bit, then add a splash of water and repeat for 3 minutes.
After the onion is cooked , add garlic and ginger and saute those for a minute.
Scrape the veggies to the side of the pan and add the spices straight to the pan. Stir them around for about 30 seconds until they start to clump--then add the broth and potatoes. You can add your other veggies whenever you’d like -- for softer veggies, add them at the same time as the potato. I like my bell peppers, snow peas, and water chestnuts to still have a bit of crunch, so I added them after the potato was cooked through.
Bring to a boil then turn down to a medium simmer and cook, covered, for about 4-5 minutes or until potatoes are fork tender.
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Continue Reading at Zardyplants →Chef's Notes
Note 1: For broth, I made vegan chicken broth using my favorite kitchen shortcut, Better Than Bouillon No Chicken Base. You can also use carton vegan chicken broth or just use vegetable broth.
Note 2: Finally, if you want to add vegan chicken, I used Butler soy curls to create a delicious chicken texture that, when soaked in the vegan chicken broth, actually tasted a lot like chicken! Instead of soy curls, you could use tofu or tempeh. For a non-soy protein boost, you could just use chickpeas or seitan chunks.
Note 1: For broth, I made vegan chicken broth using my favorite kitchen shortcut, Better Than Bouillon No Chicken Base. You can also use carton vegan chicken broth or just use vegetable broth.
Note 2: Finally, if you want to add vegan chicken, I used Butler soy curls to create a delicious chicken texture that, when soaked in the vegan chicken broth, actually tasted a lot like chicken! Instead of soy curls, you could use tofu or tempeh. For a non-soy protein boost, you could just use chickpeas or seitan chunks.
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