Caribbean curry with Tofu

Caribbean Curry

Caribbean curry with Tofu

Caribbean Curry

This tastes of sunshine, hence the name. My oldest friend made this for me. She made it with chicken, but here I have used tofu. The sauce is the same, delicious because of the allspice, coconut and bean combination.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 4 people

Ingredients
  

  • 3 tbs olive oil
  • 2 large onion finely sliced
  • 1 pack 'Tofoo Indian spiced' tofu you can use 4 chicken breasts or portabello mushrooms
  • 1 red pepper cut into large chunks
  • 1 kidney beans draines and rinsed organic preferably
  • 1 can coconut milk full fat
  • 1 can chopped tomatoes
  • 2 tbs tomato puree
  • 1 tbs curry powder
  • 2 tsp ground allspice
  • 1 tsp onion granules
  • 2 cloves garlic crushed
  • 1 tsp paprika
  • salt and pepper

Instructions
 

  • Fry the onions in the oil over a medium high heat for about 5 minutes without browning. (If using chicken boneless thigh meat fry before until browned then set aside).
  • Add the spices and the tomato puree and fry for a couple more minutes.
  • Add the rest of the ingredients ( if using, add the browned chicken at this point). Stir well. Season with salt and pepper and simmer uncovered for 45 minutes until the sauce is reduced and has thickened.
  • Serve with brown basmati rice or boiled quinoa. Or cauliflower rice if you're aiming for low carb.

Notes

Click on the link for cauliflower rice

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