Best ever vegan, gluten free, Chinese Style Vegetable Curry!

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Chinese style vegetable curry with homemade chips

....even slips in at least 2 one of your 5 a day, so what's not to like!

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This recipe gives a complete vegetable curry for 3-4 people to serve with rice or chips, but you can use it as a curry sauce base for whatever you want. It's great with tofu, veg, noodles or rice. And who doesn't love a drunken portion of chips with a dollop of curry sauce on! Homemade or slathered over some oven chips, nice and easy, and probably safer than using a chip pan after a few sherberts! Sling in a Richmonds Meat Free and I'm done!

I just used Asda's own curry powder, mild or medium is fine according to preference, just the bog standard, nothing fancy. If you want a bit of extra spice to the dish, you can add a chilli to the vegetables to add to the sauce

Ingredients

1tbsp coconut oil

1 medium onion, peeled and roughly chopped

2 cloves garlic. peeled and finely chopped

1 2cm cubed fresh ginger, peeled and finely chopped

300g carrots, peeled and sliced

1tbsp mild or medium curry powder, I used Asda's own

350ml vegetable stock

3/4 tbsp rice wine vinegar

1 tsp sugar

50ml light soy sauce

1/2 tablespoon veg oil

1 large onion, roughly chopped

1 chilli, thinly sliced (optional)

100g mushrooms, roughly chopped

1 red pepper, deseeded and roughly chopped

1 green pepper, deseeded and roughly chopped

100g frozen peas

Method

To make the sauce, in pan, melt the coconut oil and add the onion, garlic, and ginger. Cook on medium, stirring occasionally until starting to soften and only just starting to turn golden coloured

Add the carrots, curry powder and vegetable stock, cover and simmer for about 20 minutes or until the carrots are soft, not mushy

Add the rice wine vinegar, the sugar and soy sauce, blitz with a blender until smooth. So there is the curry sauce, nice and easy. This can be used as is or turned into a vegetable or mock meat curry

To cook the vegetables to make the vegetable curry, put the oil into a pan and heat. Add the onions and cook on low for 5 minutes or until just starting to soften. Add the chilli if using and cook for a further 2 minutes

Add the peppers, peas and mushrooms and continue to cook on medium for around 5 minutes, stirring occasionally

Reheat the sauce and add the vegetables, serve with chips, rice or good old half and half!

Debbie