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Vegetarian Chinese Curry | Instant One-Pot Recipe

This authentic Vegetarian Chinese Curry brings restaurant-quality flavors to your kitchen in just 45 minutes. Featuring crispy firm tofu, colorful vegetables like button mushrooms, baby corn, and snow peas, all simmered in a fragrant curry sauce made with coconut milk and aromatic spices. The one-pot method makes cleanup easy while delivering maximum flavor. Perfect for weeknight dinners, this recipe serves 4 and offers vegan and gluten-free adaptations. The silky curry sauce, thickened with cornflour slurry and enhanced with star anise, creates an irresistible dish that's healthier than takeaway but twice as delicious.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner, Lunch, Main Course
Cuisine Chinese
Servings 4
Calories 320 kcal

Equipment

  • Large wok or large skillet
  • Wooden spoon
  • Small saucepan (for rice)
  • Measuring Cups and Spoons
  • Sharp knife and cutting board
  • Mixing bowl (for cornflour slurry)

Ingredients
  

For the Curry Sauce:

  • 2 tablespoons vegetable oil
  • 1 white onion finely diced
  • 3 cloves garlic minced
  • 1 inch ginger grated
  • 2 tablespoons mild curry powder
  • 1 teaspoon Chinese curry powder
  • 1 star anise
  • 2 black peppercorns
  • 3 cups vegetable stock or veg stock
  • 1/2 cup coconut milk
  • 1 tablespoon soy sauce
  • 2 tablespoons cornflour mixed with 3 tablespoons of water cornflour slurry

For the Vegetables and Tofu:

  • 1 block 400g firm tofu, pressed and cubed
  • 1 cup button mushrooms quartered
  • 1 red bell pepper sliced
  • 1 cup baby corn halved
  • 1/2 cup water chestnuts sliced
  • 1/2 cup snow peas
  • 1/2 cup bamboo shoots
  • 1/2 cup green beans trimmed and halved

Instructions
 

Prepare the Tofu

  • Press your firm tofu for 30 minutes to remove excess moisture.
  • Cut into 1-inch cubes.
  • Heat 1 tablespoon of vegetable oil in your large wok over medium heat.
  • Add tofu cubes and fry for 5-6 minutes, turning occasionally until golden on all sides.
  • Remove and set aside.

Create the Curry Base

  • In the same wok, add the remaining oil.
  • Add diced white onion and sauté for 2-3 minutes until translucent.
  • Add minced garlic and grated ginger, cooking for another minute until fragrant.
  • Add mild curry powder, Chinese curry powder, star anise, and black peppercorns.
  • Stir continuously for 1 minute to toast the spices and prevent burning.

Make the Curry Sauce

  • Slowly pour in vegetable stock, stirring constantly to prevent lumps.
  • Add coconut milk and soy sauce, stirring to combine.
  • Bring to a gentle simmer and cook for 5 minutes.
  • In a small bowl, mix cornflour with cold water to create a slurry.
  • Slowly pour the cornflour slurry into the simmering sauce, stirring constantly.
  • Continue cooking for 2-3 minutes until the sauce thickens.

Add Vegetables and Tofu

  • Add harder vegetables first (bell peppers, baby corn, water chestnuts).
  • Cook for 3 minutes, then add quicker-cooking vegetables (mushrooms, snow peas, green beans, bamboo shoots).
  • Simmer for a couple of minutes until vegetables are tender-crisp.
  • Gently fold in the fried tofu.
  • Simmer for another 2-3 minutes to allow flavors to meld.

Serve

  • Remove the star anise.
  • Taste and adjust seasoning if necessary.
  • Serve hot over steamed jasmine rice or rice vermicelli.

Notes

Top Tips for Perfect Vegetarian Chinese Curry 
Getting the Right Consistency 
The perfect chinese curry sauce should coat the back of a spoon but still flow smoothly. If your sauce is too thick, add small amounts of hot water until you reach the desired consistency. If it's too thin, mix a little more cornflour with cold water and add it gradually.
Vegetable Cooking Times
Different vegetables require different cooking times. Here's a quick guide:
  • Longer cooking (5-6 minutes): Sweet potatoes, regular potatoes, carrots
  • Medium cooking (3-4 minutes): Bell peppers, broccoli florets, green beans
  • Quick cooking (1-2 minutes): Snow peas, bean sprouts, leafy greens
Balancing Flavors
Chinese cuisine is all about balance. If your curry tastes:
  • Too spicy: Add more coconut milk
  • Too bland: Add a touch more soy sauce or salt
  • Too thick: Add a splash of vegetable stock
  • Too thin: Use more cornflour slurry
Make-Ahead and Storage
This curry actually tastes better the next day as the flavors have time to develop. Store in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water if the sauce has thickened too much.
For meal prep, you can freeze portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 15gFat: 18gSodium: 680mgFiber: 6g
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