How to make a delicious and simple Chinese curry

Vegan chef Gaz Oakley is known for his plant-based dishes. His new cookbook Plants Only Kitchen is therefore packed with quick, easy-to-make vegan recipes featuring readily available ingredients. From a vegan portobello Wellington to this delicious Chinese curry, Gaz Oakley shows you how tasty vegan food can be.

How to make the Chinese curry

• Heat some vegetable oil in a large pan over medium heat. Add the onion, garlic, chili pepper, ginger, curry powder, Chinese five-spice powder, sea salt and black pepper.
• Cook, stirring regularly, for 2 to 3 minutes, then add the bell pepper, carrot, mushrooms and jackfruit. Cook for another 5 minutes, until the mushrooms are golden brown.
• Deglaze the pan with the vegetable stock, coconut cream, lemongrass purée and miso.
• Reduce the heat and let the curry simmer with the lid on the pan for 30 minutes. Stir occasionally. Once the curry has thickened, it is ready.
• Sprinkle the spring onion and chili over the curry and serve with the noodles.

Title: Plants Only Kitchen
Author: Gaz Oakley
Price: €25,95
Publisher: Good Cook

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