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Chinese Takeout Veggie Curry Recipe

Chinese takeout veggie curry recipe - a fakeaway favourite that can be made in just 25 minutes. Nobody would ever know it's gluten-free, Coeliac-friendly and wheat-free too.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Calories 459kcal
Author Becky Excell


  • 1 tbsp garlic-infused oil
  • 1 carrot or 100g button mushrooms thinly sliced
  • 400 ml gluten-free vegetable stock
  • 1 tsp gluten-free soy sauce
  • 40 g creamed coconut block optional but highly recommended
  • 1 tsp maple syrup optional
  • 2-3 tbsp frozen peas
  • 400 g tinned chickpeas drained
  • Handful of fresh chives chopped

For the spice blend:

  • 1 1/2 tbsp gluten-free plain flour
  • 2 tsp mild curry powder
  • 1/2 tsp dried chilli flakes
  • 1/2 tsp Chinese five spice optional


  • In a large wok, add the garlic-infused oil and place over a medium-high heat. Once heated, fry the carrots or mushrooms until softened.
  • Add the gluten-free flour, curry powder, chilli flakes and five spice to the pan and mix to coat the veg. Keep stirring!
  • After about a minute, pour in the stock, soy sauce and maple syrup. Stir to combine.
  • Then add the creamed coconut block, allow it to break down and stir through so the curry becomes thickened and creamy.
  • Add in the frozen peas, followed by your chickpeas, stir through and allow to cook for around 5 minutes.
  • Remove from the heat, finish with chives and serve with rice.


Serving: 1g | Calories: 459kcal | Carbohydrates: 65g | Protein: 16g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Sodium: 593mg | Fiber: 16g | Sugar: 21g