Caribbean Sweet Potato & Tofu Curry

This tasty vegetarian curry with classic Caribbean flavours is a hit if you want a meat free day, or perhaps you follow a vegetarian diet. It is quick and easy and full of flavour. Go on meat eaters – give it a go, you will be surprised how much you don’t miss the meat!

Ingredients:

300g extra firm tofu, cut into 1-inch cubes

1 tablespoon vegetable oil

1 medium onion, diced

4 cloves garlic crushed and minced

½ tsp turmeric

1 tsp paprika

2 tsp Jamaican curry powder

1/2 scotch bonnet pepper, deseeded & chopped (optional)

½ tsp dry thyme

1 seasoning cube (5g)

1 bay leaf

125g sweet potatoes, peeled & chopped into chunks

3 spring onions, chopped

100g baby corn, sliced 

2 tbsp fresh coriander, chopped to garnish

Method:

  1. Heat half the oil in a large non-stick pan or wok - fry the tofu on each side until golden.

  2. Remove the tofu cubes and place in a plate lined with a paper towel to drain any oil.

  3. Heat the remaining oil in the same pan or wok. Add the onions, garlic salt and pepper, and sauté on medium heat for 2 minutes.

  4. Add the turmeric, paprika, curry powder, scotch bonnet pepper, thyme, crushed seasoning cube and bay leaf. Stir on low to medium heat to combine all ingredients.

  5. Add about 500ml of water to the wok / pan. Add the sweet potato. Bring to boil on medium heat. Then cover, lower heat and cook for about 10-12 minutes, until potatoes are soft and the curry thickens. Add salt to taste (go easy).

  6. Add the spring onion, baby corn and tofu cubes to the curry. Bring to boil and cook for 5 minutes.

  7. Garnish with fresh coriander

Serve with boiled rice / boiled green banana or even rice and peas.

Serves: 4 adult portions

Preparation time: 20 minutes 

Cooking time: 1 hour