This takeout-style Chinese vegetable curry features crisp jicama, colourful vegetables, and a glossy, starchy curry sauce that clings beautifully to every bite. Sweet pineapple and savoury soy sauce create a deep umami note that’s surprisingly reminiscent of fish sauce, without the aroma, while soya chunks (TVP) add a satisfying, protein-rich bite.
If you enjoy Chinese takeaway flavours but want something lighter, plant-based, and easy to make at home, this curry delivers comfort and character in one simple dish.
Why Jicama Works So Well in Curry
Jicama is often enjoyed raw, lightly seasoned with salt and chilli, or added to salads and stir-fries, such as this vegetable chop suey with jicama. Its flavour is sometimes described as a savoury apple — mildly sweet, juicy, and refreshingly crisp.
While it’s less commonly used in curry, jicama really shines in a spiced sauce. It keeps its crunch, absorbs flavour beautifully, and adds contrast to the rich, thickened gravy. If jicama isn’t available, water chestnuts make an excellent substitute with a similar texture.
A Takeout Memory, Recreated at Home
Despite the strong Chinese influence in Mauritian cuisine, where foods like Mauritian Chinese noodles are well established, Chinese-style curries aren’t particularly common on the island. Kevin and I were first introduced to them while living in the UK, where he grew especially fond of the Chinese vegetable curries from a small takeaway in Dundee.
This recipe is our attempt to recreate that memory — a comforting, slightly nostalgic curry with bold flavours, varied textures, and that signature glossy sauce you’d expect from a good Chinese takeaway.
What Makes This Chinese Vegetable Curry Different
The defining feature of this dish is its starchy curry gravy, traditionally thickened with cornstarch or potato starch. Combined with soy sauce, pineapple, jicama, and bell peppers, the result is a silky, slightly gooey sauce with layers of sweetness and umami.
It’s simple, hearty, and incredibly satisfying over steamed rice or noodles.
Helpful Tips & Related Recipes
You may also find these useful while preparing this recipe:
- Tip: How to Peel and Cut a Pineapple
- Recipe: Soy Sauce Substitute (Soy-Free & Gluten-Free)
- Quick Tip: How to Make Ginger-Garlic Paste (No Oil, No Salt)
Watch the Video
Watch Kevin demonstrate how to prepare the vegetables and bring this Chinese Vegetable Curry together step by step:
Chinese Vegetable Curry
A comforting Chinese-style vegetable curry with crunchy jicama, tropical pineapple, and a rich, starchy sauce balanced with savoury soy sauce. Add tofu, tempeh, or TVP for a satisfying, protein-rich meal that’s perfect with rice or noodles.
Ingredients
- 1⅓ cups (175 g / 6 oz) jicama, cut into batons (or substitute with water chestnuts)
- 1 cup (135 g / 4.7 oz) green bell pepper
- 1 cup (100 g) carrots
- ½ cup (85 g) pineapple (fresh preferred, canned works)
- ⅓ cup onion (about 1 medium), sliced
- 1 cup (40 g, oz) dried soya chunks (TVP)
- ¼ tsp cumin powder
- 2–3 tbsp soy sauce (use tamari for gluten-free, or homemade soy-free substitute)
- 1 tbsp curry powder
- 2 tbsp minced ginger (or ginger-garlic paste)
- 2 tbsp cornstarch
- 2 tbsp coconut oil (or neutral vegetable oil)
- ¼ cup frozen peas, defrosted
- Water, as needed
- Salt and black pepper, to taste
Instructions
- Peel the jicama by sliding a knife under the skin and pulling it away.
- Cut into 5-cm (2-inch) batons, then slice each baton into 5-mm thick pieces.
- Slice the bell pepper into 5-cm long julienne.
- Cut carrots into 5-cm lengths, then slice into 5-mm thick pieces.
- Prepare the pineapple by cutting it into small chunks or triangular slices (see notes for a step-by-step pineapple cutting guide).
- Slice the onion into medium wedges.
- Place the soya chunks in a saucepan, cover with water, and bring to a gentle boil. Cook for 8–10 minutes until soft, then drain and set aside.
Stir-fry the vegetables
- Heat 1 tbsp oil in a wok over medium-high heat. Add carrots and jicama with a pinch of salt and stir-fry for a few minutes.
- Add a splash of soy sauce, then the bell pepper. Stir-fry briefly, then add pineapple and onion. Cook for 1–2 minutes, keeping vegetables crisp.
- Season with black pepper, then remove vegetables from the wok and set aside.
Cook the soya chunks
- Heat the remaining oil in the same wok or a cast-iron pan. Add 1 tbsp ginger and let it sizzle briefly.
- Add soya chunks and cumin powder. Stir-fry for 2 minutes, add 1 tbsp soy sauce, and continue cooking until lightly golden. Set aside with vegetables.
Make the curry sauce
- In the same wok, heat oil over medium heat. Add remaining ginger and curry powder. Stir for 30 seconds.
- Add ½ cup water and simmer for 1–2 minutes. Return vegetables and soya chunks to the wok.
- Mix cornstarch with ¾ cup water and pour into the wok, stirring immediately as the sauce thickens. Adjust consistency with more water if needed.
- Add peas, season with salt if required, and cook for 3 minutes.
- Serve hot over steamed rice or noodles.
Notes
Pineapple: If using fresh pineapple, see this step-by-step guide on how to peel and cut a pineapple.
Minced ginger: You can use freshly grated ginger, or make a batch ahead using this homemade minced ginger (ginger-garlic paste) tutorial.
More Jicama & Soya Chunk Recipes
- Spicy and Easy Mauritian-style Jicama, Pineapple and Mango Pickle Recipe
- Vegetable Chop Suey with Jicama and Black Beans
- Mauritian Biryani with Okra and Soya Chunks
- Cauliflower and Soya Chunks Kalia
Love this recipe?
Pin it for later, or add it to your weeknight rotation for an easy, comforting takeout-style meal made at home. 💛
Discover more from Veganlovlie: Scrumptious Vegan Recipes
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