Caribbean Tofu and Sweet Potato Curry with Rice and Peas

Curry was a bit too watery. Only needs about half the recommended amount of water. Looked up a recipe for Jamaican curry powder and it worked wonders. Added yoghurt to make it a bit milder but it was still plenty hot enough. Would also add sultanas for a little bit of sweetness.

This was surprisingly good. Wecouldnt find Jamaican curry, but we googled a recipe for a homemade spice mix. If you are bothering to read this review for a recipe like this. You probably already have most of the spices needed for it. We had everything but fenugreek. It was a distinct flavor from indian curry, and it was so good! We used black eyed peas which were perfect with the sweet potato. We followed the recipe pretty faithfully, just skipped frying the tofu because it was late and we were starving. Next time i may try canned beans, and just making the beans and rice in the microwave so everything comes together faster. I had some leftover cilantro lime crema that we used in place of fresh coriander and that was divine.

Really tasty! 2 points of note - the curry was very watery so I'd use a lot less water next time, and it needed salting. I rarely add salt to my food but this definitely needed it. Next time I'll also season/spice the tofu, and probably air fry it. Used a bit of allspice and jerk paste in place of Carribbean curry powder as I couldn't find any of that! Tasted great though, and relatively easy to make. Will make this again.