Simple Chinese Curry

Ingredients:

For the curry:
- Vegetable oil, for frying
- 2 white onions, cut into chunks
- 4 garlic cloves, minced
- 1 red chili, finely sliced
- Thumb-sized piece of fresh ginger, peeled and finely chopped
- 3 tsp curry powder
- 3 tsp Chinese five-spice
- 2 tsp sea salt
- 1 tsp cracked black pepper
- 1 green bell pepper, deseeded and diced
- 1 carrot, thinly sliced
- 250g (9oz) mixed Asian mushrooms
- 2 x 400g (14oz) cans jackfruit, drained and water squeezed out
- 1 litre (1¾ pints) vegetable stock
- 1 x 160ml (5½ fl oz) can coconut cream
- 2 tsp lemongrass paste
- 1 tbsp miso paste
To serve:
- 4 spring onions (scallions), finely chopped
- 1 red chili, finely chopped
- Whole wheat noodles, cooked according to packet instructions

Method:

Sauté Aromatics: Heat a large saucepan over medium heat and add a touch of oil. Once hot, add the onions, garlic, chili, and ginger. Stir in the curry powder, Chinese five-spice, salt, and black pepper.
Cook the Vegetables: Fry the mixture for 2–3 minutes, stirring often. Add the bell pepper, carrot, mushrooms, and jackfruit. Continue frying for another 5 minutes until the mushrooms are golden.
Deglaze & Simmer: Pour in the vegetable stock, followed by the coconut cream, lemongrass paste, and miso paste. Stir well to combine.
Slow Cook: Cover with a lid, reduce the heat, and let the curry bubble gently for 30 minutes. Stir occasionally to ensure even cooking.
Serve & Garnish: Once the curry has thickened, serve it hot with whole wheat noodles. Garnish with chopped spring onions and red chili for an extra kick.

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