Take a dinner break in the tropics with this easy, tasty vegan Jamaican curry. It has chunks of tofu and potatoes in a flavorful sauce spiced with curry powder.
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A vegan Jamaican curry everyone will love
A curry is perfect eats for a weeknight meal in a rush, or for an indulgent weekend dinner, and it doesn't get any easier and tastier than my vegan Jamaican curry. This is a weeknight-friendly, pantry-friendly recipe that's 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.
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 a lot of flavor.
This Jamaican curry will appeal to vegans, of course, but it will also win over omnivores because there are many flavors and textures here, from spicy to tangy and chewy to soft. And you will love it because it's also one-pot and so easy to make. The curry is nut-free and gluten-free, and you can get dinner on the table in 30 minutes!
Love quick curries for weeknight dinners? Try my easy tofu curry recipe or my vegetable curry. The veg curry is great for using up veggies you have on hand and you can serve a dinner fit for a king!
Holy Cow, indeed. This evening I'm making this dish for the hundredth time. It's wonderful! Thank you for sharing it with us!
- Elizi
Recipe card
Vegan Jamaican Curry
Ingredients
- 16 oz extra firm tofu (pressed to remove excess liquid)
- 3 teaspoon coconut oil (or any neutral oil)
- 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. Heat two teaspoons of 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 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 Information
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Vegan Jamaican curry FAQs
Add tempeh, which would be great in this curry, or a vegan meat substitute, like vegan sausage, chopped into chunky pieces. You can also leave out the protein altogether and just make this curry with potatoes. Or add more veggies, like bell peppers.
Serve the Jamaican curry with brown or white rice or quinoa. On the side serve a fresh salad like kachumber or vegan raita.
You can freeze it, but tofu's texture changes quite a bit when frozen. That might work in some recipes, but 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. Heat the curry, then add the tofu to the hot curry.
Elizi says
Holy Cow, indeed. This evening I’m making this dish for the hundredth time. It’s wonderful! Thank you for sharing it with us!
Vaishali says
Yay!! So happy you've enjoyed the curry. One of my favorites too! ❤️
J says
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 says
Both sweet potato and butternut squash are good options. You can also try chickpea tofu!
TiM says
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 says
Awesome, thanks for letting me know ?❤️
Rita says
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 says
So happy you made it, Rita.