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

Cook Time 15

Total Time 25

Calories 459kcal

Author Becky Excell

Ingredients

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

Instructions

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.

Nutrition