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Vegan Jamaican Curry with Tofu and Potatoes
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5 from 4 votes

Vegan Jamaican Curry

An easy, tasty Jamaican Curry with chunks of tofu and potatoes in a flavorful sauce spiced with curry powder. With 196 calories and 9 grams of protein in each serving, this recipe is not just delicious -- it's also very healthy and waist-friendly.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Lunch/Dinner
Cuisine: Jamaican
Diet: Vegan, Vegetarian
Servings: 6 servings
Calories: 196kcal
Author: Vaishali · Holy Cow Vegan

Equipment

  • Skillet or saucepan

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
US Customary - Metric

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.
    Tofu cubes nicely crusted in a frying pan
  • 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.
    Onions browning in cast iron skillet with wooden spoon.
  • Add the spices to the pot--turmeric, paprika and curry powder. Add the habanero or scotch bonnet pepper, thyme and bay leaf. Mix well.
    Onions toasted with spices.
  • 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.
    Sauce for vegan Jamaican curry cooking in saucepan.
  • Add salt to taste, then add the tofu cubes back into the curry. Bring to a boil and let it cook another five minutes.
    Tofu added to curry in saucepan.
  • 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.
    Jamaican curry cooking.

Nutrition

Calories: 196kcal | Carbohydrates: 32g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 529mg | Potassium: 789mg | Fiber: 4g | Sugar: 4g | Vitamin A: 495IU | Vitamin C: 31mg | Calcium: 57mg | Iron: 3mg