Homemade Chinese Vegetable Curry

Name: Homemade Chinese Vegetable Curry
Total time: 2700 s
Yield: 8 servings
Cuisine: American
Ingredients: 1/2 teaspoon Turmeric; 1/4 teaspoon, or to taste Kosher salt; 1 1/2 teaspoons Cornstarch (mixed with 2 tablespoons water); 1/2 teaspoon MSG; 1 teaspoon Sesame oil; 1 tablespoon Shaoxing wine; 1 cup Coconut milk (or 1/2 if wanting more spice); 1 cup Low-sodium chicken or vegetable stock (from bouillon cubes); 3 tablespoons oil (vegetable or canola); 1 tablespoon Pyramide Curry Powder; 2 cloves Garlic (minced); 1/2 cup Green bell pepper (optional); 2 medium Carrots (sliced); 2 –3 medium Potatoes (peeled, chopped); 1 cup Onion (diced, large pieces)

Mad Cook @Madcooks

Washington State, USA

A comforting homemade Chinese style curry with tender vegetables in a rich, spicy, savory curry sauce. Simple, flavorful, and perfect served over steamed rice. This recipe has a special place in my heart. My partners dad, who is a Chinese chef, made this curry for me when I was newly postpartum. It is now one of my favorite meals to make.
#CookpadApron2026

Mad Cook @Madcooks

Washington State, USA

Saved

Ingredients

45 minutes

8 servings

1/2 teaspoonTurmeric
1/4teaspoon, or to taste Kosher salt
1 1/2 teaspoonsCornstarch (mixed with 2 tablespoons water)
1/2 teaspoonMSG
1 teaspoonSesame oil
1 tablespoonShaoxing wine
1 cupCoconut milk (or 1/2 if wanting more spice)
1 cupLow-sodium chicken or vegetable stock (from bullion cubes)
3 tablespoonsoil (vegetable or canola)
1 tablespoonPyramide Curry Powder
2 clovesGarlic (minced)
1/2 cupGreen bell pepper (optional)
2medium Carrots (sliced)
2–3 medium Potatoes (peeled, chopped)
1 cupOnion (diced, large pieces)

Saved

Steps

45 minutes

1

Bring water to a boil. Parboil potatoes and carrots until just tender. Drain and set aside.
2

Heat oil in a skillet over medium heat. Sauté onions until translucent. (If using)
3

Add garlic, ginger, and green pepper. Stir-fry 1–2 minutes until fragrant. (if using)
4

Stir in Pyramide Curry Powder and turmeric. Bloom spices for 30 seconds.
5

Add Shaoxing wine, stock, coconut milk, sesame oil, MSG, and salt. Mix well.
6

Return potatoes and carrots to the pan. Stir to coat with sauce.
7

Bring to a gentle boil. Add cornstarch slurry while stirring. Cook 2–3 minutes to thicken.
8

Taste and adjust with more coconut milk if needed. Serve hot.