Caribbean Inspired Tofu and Sweet Potato Curry

Ingredients

• 300 g extra-firm tofu, pressed and cut into 2 cm cubes
• 125 g sweet potatoes, peeled and chopped into bite-sized chunks
• 400 ml coconut milk (standard can amount)
• 3 teaspoons vegetable oil
• 1 medium onion, chopped
• 4 chopped garlic cloves, minced and crushed
• 2 tablespoons Jamaican curry powder
• 1 scotch bonnet pepper, deseeded and chopped (optional)
• 1 teaspoon all spice
• 1 tablespoon dried thyme or mixed herbs
• 1 vegetable stock cube
• 1 bay leaf
• 3 spring onions, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon smoked paprika
• 1 tablespoon fresh parsley to garnish, chopped (optional)
• ½ bell pepper

Method

Heat 2 teaspoons of oil in a large non-stick pan or wok. Add the tofu and fry on each side until golden. Once cooked, remove the tofu cubes, and drain on a plate lined with a paper towel to soak up any oil.

Heat the remaining teaspoon of oil in the same pan. Add the onions, garlic and bell pepper, and cook on medium heat for a couple of minutes, then add the turmeric, paprika, curry powder, scotch bonnet, all spice, dried thyme, stock cube and bay leaf. Stir well to combine and cook for another minute or two before adding the sweet potato and mixing thoroughly.

Add all the coconut milk, then bring to the boil on medium heat. Once boiling, cover and lower the heat to a simmer for 10 to 12 minutes, until the sweet potatoes are soft and the curry has thickened.

Add the spring onion and tofu cubes to the curry, then bring back to the boil and cook for a further 5 minutes. Serve with rice and fresh parsley.