The Best Chinese No Chicken Curry (Gluten Free, Vegan)

Prep: 5 minutesCook: 20 minutesTotal: 25 minutes
Yield: serves 2Category: Dinners
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This homemade Chinese curry is one of the first recipes I perfected once I went gluten free as I just knew I could not live without it. This may seem dramatic but it is true! Chinese food was my favourite so I knew I had to recreate versions of my favourite dishes at home.

Β This really is the perfect way to enjoy a takeaway classic when it has become firmly off limits due to your dietary requirements. The recipe is really simple to make and can be whipped up in less than thirty minutes meaning it is ideal to make on those nights you don’t want to spend ages cooking. The fact it does not take long to make combined with it being a real crowd pleaser means that this is a great dish to make when you are hosting and want to impress but don’t want to spend too long in the kitchen away from your guests.

For this recipe just use your favourite brand of chicken substitute or tofu. If you don’t really like meat substitutes this works well using button mushrooms instead so would really recommend using those if you wanted more of a plant based meal. If you use mushrooms you may as well throw a little bit of broccoli in too as this combination works really well.

This chinese curry is a favourite recipe of mine and is always well received when I make it for others – it is a real crowd pleaser! I usually serve it with my Salt and Pepper Mushroom recipe, my Salt and Pepper ChipsΒ  or my Tofu Fried Rice.

If you like this recipe you may also like my Chinese Five Spice Peanut Chickpeas.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x


  • 200g 1 + 1/3 cups chicken substitute
  • 300ml 1 + 1/4 cups water
  • 1 white onion
  • 1 handful frozen peas
  • 3 tbsp gluten free soy sauce
  • 1 thumbnail sized piece ginger
  • 1 clove garlic
  • 1 vegetable stock cube
  • 1 + 1/2 tsp gluten free plain flour
  • 1 + 1/2 tsp medium curry powder
  • 1/2 tsp turmeric
  • splash olive oil


  1. Peel and slice the onion and garlic and add to a pan along with some olive oil
  2. Remove the skin from the ginger and grate it finely, add to the pan along with the frozen peas and chicken substitute. Allow to cook for a few minutes over a moderate heat, stirring occassionally to avoid burning
  3. Add the water, stock cube, soy sauce, turmeric and curry powder to the saucepan and stir well
  4. Once the liquid has started to boil, reduce the heat and add the flour to the pan, mixing thoroughly to get rid of any lumps
  5. Leave to simmer over a low heat for a few more minutes and allow the sauce to thicken before serving


  1. Ashleigh

    Please post the recipe of salt and pepper chips! x

    • Natasha Gelder

      I will make it this weekend’s job, promise! x

    • Shan

      Loved this recipe for Chinese no Chicken curry! Was absolutely delicious. So easy to make. I used Tempeh as my chick sub, and had it with some flavoured rice. Was so good we made it again later that week!

      • Natasha Gelder

        I’m so glad you like this recipe Shan, its a favourite of mine! Using tempeh is such a good shout!

  2. Alfie

    What substitute did you use for your chicken please? x

    • Natasha Gelder

      Hi Alfie, I usually use the No Meat plant based No Chick Strips or Future Farm but any brand should work! It also works really well with quorn chunks or button mushrooms πŸ™‚


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