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 

 
 
 
 
 
 

Jollof Spaghetti

CLASSIC DISH WITH A TWIST

You’ve heard of jollof rice, right? Well, here we have – jollof spaghetti! This quick easy spin on a West African darling dish is easy, inexpensive, and healthy. We used wholemeal spaghetti, but you can use other forms of pasta too.

Ingredients

  • 350g wholewheat spaghetti

  • 1 tin chopped tomatoes (400 g)

  • 2 large chopped red bell peppers

  • 2 scotch bonnet peppers (reduce if you don’t like spice)

  • 1 large onion - chopped

  • 480ml chicken / vegetable stock

  • 1 teaspoon curry powder

  • 1 teaspoon dried thyme

  • 1 teaspoon salt

Serves 3-4 people

Instructions 

  1. Place the chopped red peppers, canned tomatoes, scotch bonnet peppers and onions in a blender. Blend into smooth consistency – add a little water if necessary.

  2. Pour the blended mixture into a saucepan on medium heat, add dried thyme, salt, curry powder and 380ml of the stock. Allow to simmer on medium heat for 15 minutes. Stir and lower heat until well cooked.

  3. Add spaghetti to the sauce, add remaining 100ml of stock. Cook on medium heat for 10-15 minutes or until spaghetti is softened to your taste. Mix well – your spaghetti jollof should be generously coated with the rich sauce.

  4. Serve with lean roasted meat, grilled fish or beans, and a side salad or with steamed mixed vegetables

Tips

  • If you like a ‘saucy’ jollof spaghetti, use extra stock and extra chopped tomatoes.

  • This dish is oil free – give it a try if you are seeking to reduce fat intake.

  • Try additional herbs such as basil and oregano for variety

Try the recipe and share your pics!