{"id":7274,"date":"2016-02-07T18:14:46","date_gmt":"2016-02-07T23:14:46","guid":{"rendered":"https:\/\/veganlovlie.com\/?p=7274"},"modified":"2022-09-18T23:41:26","modified_gmt":"2022-09-19T06:41:26","slug":"chinese-vegetable-curry-jicama-soya-chunks-textured-vegetable-protein","status":"publish","type":"post","link":"https:\/\/veganlovlie.com\/chinese-vegetable-curry-jicama-soya-chunks-textured-vegetable-protein\/","title":{"rendered":"Chinese Vegetable Curry"},"content":{"rendered":"\n

Chinese Vegetable Curry<\/strong> made stir-fry style with jicama and soya chunks (also known as Textured Vegetable Protein or TVP). The tropical fruit flavours from the ripe pineapple combined with soy sauce gives that umami flavour in the starchy curry sauce. It is quite reminiscent of fish sauce without the strong smell. Your taste buds will be singing!<\/p>\n\n\n

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Jicama is probably best enjoyed raw with a little bit of salt and chili powder. Other than this, for its taste that is befittingly described as a savoury apple, you would tend to find jicama tossed in salads, prepared as fries or mixed in stir fries like my previous Chop Suey recipe<\/a>. <\/p>\n\n\n\n

Less commonly used in curry recipes, this delightfully juicy, mildly sweet and nutty tuber does a wonder in a spiced sauce. Its flesh stays crisp and picks up the flavours nicely. If you can’t find jicama though, water chestnuts make a good substitute.<\/p>\n\n\n

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It is rather strange that with such Chinese influence<\/a> in the Mauritian cuisine, Chinese-style curries are not all that popular in the island. Kevin and I were only introduced to Chinese curries while living in the UK. In fact, Kevin grew really fond of these curries from a Chinese take-out he used to buy from in Dundee<\/a>. <\/p>\n\n\n\n

In an attempt to recreate the memory of these takeaway-style Chinese vegetable curries, Kevin came up with something pretty tasty with a good balance of flavours and textures.<\/p>\n\n\n

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The characteristic of this Chinese vegetable curry is the starchy gravy base that is thickened with cornstarch or potato starch. The addition of soy sauce, jicama and bell peppers creates a medley of textures as the flavours mingle in a gooey curry sauce to produce a unique combination. <\/p>\n\n\n\n

The tropical fruit flavours from the ripe pineapple combined with soy sauce gives that umami flavour that will make your taste buds sing; it is quite reminiscent of fish sauce without the strong smell.<\/p>\n\n\n

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You may be interested in these tips\/recipe from the blog:<\/strong>

Tip: How to Peel and Cut a Pineapple<\/a>

Recipe: Soy Sauce Substitute<\/a> | Soy-free & Gluten-free Alternative to Soy Sauce

Quick tip: How to make Ginger-Garlic Paste<\/a> (no added oil or salt)<\/p>\n\n\n\n

Chinese Vegetable Curry<\/h2>\n\n\n\n

Takeaway-style Chinese Curry| Gluten-free<\/h3>\n\n\n\n

Watch Kevin as he demonstrates how to prepare the vegetables and make this delicious Chinese Vegetable Curry.<\/h4>\n\n\n\n
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