An easy, tasty Jamaican Curry with chunks of tofu and potatoes in a flavorful sauce spiced with curry powder. Gluten-free and with 185 calories and 11 grams of protein in each serving, this recipe is not just delicious -- it's also very healthy and waist-friendly.
This Jamaican Curry with Tofu and Potatoes is perfect eats for a weeknight meal in a rush, or for an indulgent weekend dinner.
It is easy to make, and it brings together two things I love--tofu and potatoes. All of it in an appetizing orange-red sauce spiced with curry powder. It sounds a bit like this very popular tofu curry, but it's different and differently delicious.
The tofu is awesome in this recipe--chewy and crusty on the outside and soft on the inside, and it soaks up all of that curry flavor like a sponge. Scotch bonnet pepper (or habanero) adds a spicy note but you don't have to use much: a little adds flavor without burning your whole mouth.
Table of Contents
Why you'll love this recipe
- It's delicious.
- It's easy.
- It's one pot.
- It's got contrasting flavor and texture notes--spicy and tangy, chewy and soft.
- It takes 30 minutes from start to finish.
Ingredients
- Red palm oil (or coconut oil): Red palm oil is an ingredient new to me but common in African and Asian cooking. I was inspired to try it after watching a video where the cook used it in a Nigerian recipe, and I have tried it in a few dishes since. It is touted as a superfood by some because it is packed with vitamins A and C. The beta carotene tints the oil, which is solid at room temperature, with a lovely yellow-orange hue. I also found that it gave the tofu a really nice crust, although coconut oil would have the same effect, so use that if you don't want to use the red palm oil.
- Extra firm tofu: Make sure you press the excess water out before use. Cut into large slabs for the first step, and you can cut it into cubes before adding back to the curry.
- Shallots or red onions. Thinly sliced.
- Garlic. Crushed or minced.
- Turmeric
- Paprika
- Curry powder
- Scotch bonnet pepper or habanero pepper. Half would be enough for most, but use more if you can tolerate the heat. Deseed peppers for less heat and mince.
- Yellow or red potatoes. Cut into approximately ¾th-inch chunks.
- Bay leaf
- Dry thyme
- Cornstarch (or tapioca starch or rice starch). This is mainly for thickening the curry and you can leave it out if you want a thinner consistency.
- Cilantro and/or scallions (for garnish, chopped)
Step-by-step instructions
Step 1: Cut the tofu block into largish slabs--about 2 inches square. You'll cut this further into cubes, but I like keeping the pieces large when I pan-fry the tofu for ease. Heat two teaspoons of red palm oil or coconut oil in a wide, non-stick saucepan or a cast iron skillet large enough to hold the curry. Add the tofu slabs to the pan and fry each side until they develop a nice, golden crust. Remove the tofu cubes and place in a plate lined with a paper towel. When cool enough, cut each slab into smaller cubes.
Step 2: Heat the remaining teaspoon of red palm oil or coconut oil in the same saucepan or skillet. Add the onions, add salt and pepper, and saute until soft but not brown. Add garlic to the pot and saute another minute.
Step 3: Add the spices to the pot--turmeric, paprika and curry powder. Add the habanero or scotch bonnet pepper, thyme and bay leaf. Mix well.
Step 4: Add three cups of water or vegetable stock to the pot. Add the potatoes and bring to a boil. Cover, lower heat until the liquid is bubbling gently, cover, and let the potatoes cook until soft, about 10 minutes.
Step 5: Add salt to taste, then add the tofu cubes back into the curry. Bring to a boil and let it cook another five minutes. Turn off heat and garnish with cilantro and scallions, or both.
Rice, brown or white, is great with this curry.
I like serving it with a green salad or a vegan raita on the side.
You can make it ahead and yes, you can freeze it, but with one caveat: don't freeze it with the tofu.
Tofu's texture changes considerably when frozen, and while that might work in some recipes, it doesn't for this one where you want it to retain that crusty-on-the-outside-soft-on-the-inside texture. You can make the curry ahead of time but pan-fry and add the tofu to the curry before serving. Make sure you heat the curry, then add the tofu to the hot curry.
Yes, you can add tempeh, which would be great here, or a vegan meat substitute, like a vegan sausage, chopped into chunky pieces. Use a soy-free sausage to make the recipe soy-free.
You can also leave out the protein altogether and just make this curry with potatoes. Or add more veggies, like bell peppers.
More vegan curry recipes
- Thai Massaman Curry with Jackfruit "Chicken"
- Easy Vegan Indian Curry with "Mince" and Veggies
- Zucchini Kofta Curry
- Malaysian Mushroom Korma
- Vegan Thai Curried Chickpeas
Vegan Jamaican Curry with Tofu and Potatoes
Ingredients
- 16 oz extra firm tofu (pressed to remove excess liquid)
- 3 teaspoon unrefined organic red palm oil (or coconut oil, divided)
- 1 medium onion (or 2 shallots, thinly sliced)
- 4 cloves garlic (crushed and minced)
- ½ teaspoon turmeric
- 1 teaspoon paprika
- 2 teaspoon curry powder (use regular curry powder or the Jamaican curry powder -- you can buy either online. Adjust the amount based per your taste as some curry powders can be spicier than others)
- ½ (or more) scotch bonnet pepper (deseeded, or habanero pepper. Use less if very sensitive to heat)
- ½ teaspoon dry thyme
- 1 bay leaf
- 4 medium potatoes (yellow or red. Don't use a starchy potato like russet)
- 3 cups vegetable stock (or water)
- 1 teaspoon cornstarch (or rice flour or tapioca starch)
- 3 scallions (chopped)
- 2 tablespoon cilantro (chopped)
- Salt to taste
Instructions
- Cut the tofu block into largish slabs--about 2 inches square. I like keeping the pieces large when I pan-fry the tofu for ease. Heat two teaspoons of red palm oil or coconut oil in a wide, non-stick saucepan or a cast iron skillet large enough to hold the curry. Add the tofu slabs to the pan and fry each side until they develop a nice, golden crust. Remove the tofu cubes and place in a plate lined with a paper towel. When cool enough, cut each slab into smaller cubes.
- Heat the remaining teaspoon of red palm oil or coconut oil in the same saucepan or skillet. Add the onions, add salt and pepper, and saute until soft but not brown. Add garlic to the pot and saute another minute.
- Add the spices to the pot--turmeric, paprika and curry powder. Add the habanero or scotch bonnet pepper, thyme and bay leaf. Mix well.
- Add three cups of water or vegetable stock to the pot. Add the potatoes and bring to a boil. Cover, lower heat until the liquid is bubbling gently, cover, and let the potatoes cook until soft, about 10 minutes.
- Add salt to taste, then add the tofu cubes back into the curry. Bring to a boil and let it cook another five minutes.
- Mix the cornstarch with ¼ cup water and whisk until smooth. Add the slurry to the curry and mix well. You will see the curry thicken. If you want a thinner curry, just skip the cornstarch slurry.
- Turn off heat and garnish with cilantro and scallions, or both.
Nutrition
Love this vegan Jamaican Curry? Check out this Caribbean Black Eyed Peas Stew.
J
I’m working with a nutritionist and right now we are avoiding tofu (will not be forever as I LOVE tofu!) any suggestions as to a substitute? Sweet potato? Butternut squash? Other suggestions?
Vaishali
Both sweet potato and butternut squash are good options. You can also try chickpea tofu!
TiM
Wow... made this for dinner this evening... Aaaamazing! Reminded of me some food we ate on a trip to Jamaica. 😀
I added a few additional vegetables, 2 scotch bonnet peppers, kale, sweet potatoes, zucchini and squash. Very hearty meal. Used chicken instead of tofu, Since I added more vegetables, added more stock and added a can of coconut milk to make it more of a soup. Coconut milk added some richness.
Thank you! Love your recipezzzzz!
Vaishali
Awesome, thanks for letting me know ?❤️
Rita
I used an Indian curry powder, which I had on hand. It was marvelous. So much flavor and deliciousness. I served it with brown rice and it made a satisfying meal. Will make again.
Vaishali
So happy you made it, Rita.