This Caribbean tofu curry recipe has a perfect balance of creaminess and spiciness, thanks to the addition of the fragrant spices and cooling coconut milk. This vegan curry is a perfect option for an alternative comforting mid-week dinner that even non-vegans will enjoy!

Spicy Jamaican Curry [Vegan]

Serves

4

Cooking Time

60

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Ingredients

For the Curry: 

  • 1 tablespoon olive oil
  • 5 spring onions, finely chopped
  • 1 red chilli, finely chopped
  • 2 teaspoon garlic purée (or 2 cloves garlic finely chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 5 tablespoons Caribbean curry powder
  • 1 cm fresh ginger, grated (or 1 teaspoon dried ground ginger)
  • 1 tablespoon dried thyme
  • 1 handful asparagus (chopped in half)
  • 1 handful tenderstem brocolli (chopped in half)
  • 1 handul mini sweetcorn
  • 1 handful shiitake mushrooms
  • 1 small bunch pak choy
  • 1 tin coconut milk
  • 1 cup water
  • 3 tablespoons tomato puree
  • 1 tomato, chopped

For the Butternut Squash:

  • 1/2 butternut squash, cubed (roughly 2cm)
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon olive oil
  • 1/2 teaspoon ground cumin

For the Tofu:

  • 1 block tofu
  • spray oil
  • salt and pepper
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Preparation

For the Tofu:

  1. Preheat oven to 350°F. Drain the tofu and wrap with a tea towel. Place a pan or baking tray on top of it and let it sit for 15 minutes until the excess water has been drained out
  2. Chop the tofu in 2cm cubes and play on a lined baking tray
  3. Spray to coat the tofu in spray oil and season with salt and pepper.
  4. Bake for 25-30 minutes until lightly golden and slightly crispy (stirring halfway through). Add to curry at step 4 of curry method.

For the Butternut Squash:

  1. Place the squash on a lined baking tray and drizzle over the oil and sprinkle the cinnamon, cumin, salt and pepper. Toss to evenly coat.
  2. Bake for 30 minutes until soft then add in the curry at step 4 of the curry method

For the Curry:

  1. Preheat a large pan over medium heat, add the oil followed by the garlic purée, onions, chilli, ginger salt and pepper. Sauté for around 1-2 mins then add the dried herbs, spices and curry powder
  2. Add a small splash of water and cooking for 4-5 minutes.
  3. Add the chopped tomato, asparagus, broccoli, pak choy, mushrooms and sweetcorn. Fry for a few minutes then add the coconut milk, water, and tomato purée.
  4. Add the squash (see above) and tofu (see above)
  5. Let the curry boil then simmer for 10-15 minutes or until thickened.
  6. Serve with brown rice
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