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Vegan Jamaican Curry

5

31 min

Vegan Jamaican Curry

Vegan Jamaican Curry Photo 1

Time

31 min

Serving

6 persons

Calories

138

Rating

5.00★ (1)

Cuisine

Author: Victoria Buriak
This vegan Jamaican curry dish is full of earthy goodness. The sautéed tofu combined with the boldness from the curry and creaminess from the coconut makes this dish a must try! Serve over rice.

Ingredients

  • grapeseed oil: 2 Tbsp
  • tofu, cut into bite-sized cubes: 1 pack (14 ounce pack)
  • yellow onion: 1 piece (chopped)
  • red bell pepper: 1 piece (chopped)
  • to 3 tablespoons Jamaican yellow curry powder: 2 piece (divided)
  • zucchini: 1 piece (cut into bite-size pieces)
  • cremini mushrooms or baby bellas: 0.5 cup (sliced)
  • coconut milk: 0.25 cup
  • salt and freshly ground black pepper: (to taste)

Metric Conversion

Stages of cooking

Vegan Jamaican Curry Photo 21
Vegan Jamaican Curry Photo 32
Vegan Jamaican Curry Photo 43
  1. Heat grapeseed oil in a cast iron skillet over medium-high heat. Pat excess water from tofu with a paper towel, and fry tofu in the hot skillet until browned around the edges, about 4 minutes per side. Remove from skillet and set aside.
    Vegan Jamaican Curry Photo 2
  2. Add onions, bell peppers, and 1 tablespoon curry powder to the skillet and sauté for 2 minutes. Add zucchini and mushrooms to the skillet; sauté for 3 minutes.
    Vegan Jamaican Curry Photo 3
  3. Return tofu to the skillet, add 1 tablespoon curry powder, or more to taste, and mix well. Pour in coconut milk, stir well. Reduce heat to low, cover, and let simmer for 3 to 5 minutes. Season with salt and pepper.
    Vegan Jamaican Curry Photo 4

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