This vegan Caribbean curry recipe is a perfect option for an alternative comforting mid-week dinner that even meat-eaters will enjoy!
Extra firm tofu is best for this recipe (I use Tofoo Co Naked Tofu)
Preheat oven to 180C. Drain the tofu and wrap with a tea towel. Place a pan or baking tray on top of it and let it sit for 15 minutes until the excess water has been drained out
Chop the tofu in 2cm cubes and play on a lined baking tray
Spray to coat the tofu in spray oil and season with salt and pepper.
Bake for 25-30 minutes until lightly golden and slightly crispy (stirring half way through). Add to curry at step 4 of curry method.
Place the squash on a lined baking tray and drizzle over the oil and sprinkle the cinnamon, cumin, salt and pepper. Toss to evenly coat.
Bake for 30 minutes until soft then add in the curry at step 4 of the curry method
Preheat a large pan over medium heat, add the oil followed by the garlic purée, onions, chilli, ginger salt and pepper. Sauté for around 1-2 mins then add the dried herbs, spices and curry powder
Add a small splash of water and cooking for 4-5 minutes.
Add the chopped tomato, asparagus, broccoli, pak choy, mushrooms and sweetcorn. Fry for a few minutes then add the coconut milk, water and tomato purée.
Add the squash (see above) and tofu (see above)
Let the curry boil then simmer for 10-15 minutes or until thickened.
Serve with brown rice