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This Caribbean tofu curry recipe has a perfect balance of creaminess and spiciness, thanks to the addition of 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]

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Cooking Time


Ingredients You Need for Spicy Jamaican Curry [Vegan]

For the Curry: 
  • 1 tablespoon olive oil
  • 5 spring onions, finely chopped
  • 1 red chili, 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 tender stem broccoli (chopped in half)
  • 1 handful 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

How to Prepare Spicy Jamaican Curry [Vegan]

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, chili, 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 cook 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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