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.