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5 from 1 vote

Easy chip shop Chinese curry

An easy and low calorie vegetarian Chinese curry, just like my favourite Chinese chip shop makes! The perfect fakeaway.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main meals
Cuisine: Chinese, Indian
Servings: 3 people
Calories: 228kcal
Author: Becca Heyes


  • 1 tbsp oil
  • 200 g (~ 7 oz) firm tofu, drained
  • 1 medium onion, cut into wedges
  • 4 medium mushrooms, sliced
  • 200 g (~ 2 cups) mixed stir fry vegetables
  • 80 g (~ 1/4 cup) frozen peas
  • 2 cloves garlic, minced
  • 1 tbsp medium curry powder
  • 1 tbsp plain flour
  • 500 ml (~ 2 cups) vegetable stock
  • Fresh coriander (cilantro), to serve (optional)


  • Cut the tofu into pieces, and press it for a few minutes inside a clean tea towel or between some kitchen paper.
  • Heat the oil in a large frying pan or wok, and add the pieces of tofu. Cook over a medium-high heat for a few minutes each side, until nicely browned. Add all the vegetables (onion to peas), and cook for a further 5 minutes, until partially cooked. Add the garlic, and cook for 2 more minutes.
  • Add the curry powder and flour, mix well to coat, and then add the vegetable stock. Allow to simmer gently until cooked to your liking - the sauce will thicken up as it simmers, so just leave it as long as you like (maybe another 5 minutes). Serve topped with some fresh coriander if desired.


Serving: 1portion | Calories: 228kcal | Carbohydrates: 19.9g | Protein: 12.3g | Fat: 12.1g | Saturated Fat: 2.5g | Sodium: 532mg | Potassium: 202mg | Fiber: 5.9g | Sugar: 4.6g | Calcium: 130mg | Iron: 3.6mg