Caribbean Tofu and Sweet Potato Curry with Rice and Peas

Name: Caribbean Tofu and Sweet Potato Curry with Rice and Peas
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Cuisine: American, Latin American, Caribbean
Ingredients: 125g dried kidney beans, soaked overnight and rinsed; 1 medium onion, chopped; 2 spring onions, cut in half; 2 sprigs fresh thyme; 1 scotch bonnet pepper (optional); 1 teaspoon black pepper; 1 teaspoon all-purpose seasoning; 1 garlic clove, finely chopped; 100ml low-fat/light coconut milk; 125g white rice (long grain or basmati), washed and drained; 300g extra-firm tofu, patted dry and cut into 2.5cm cubes; 3 teaspoons vegetable oil; 4 garlic cloves, crushed and minced; 0.5 teaspoon turmeric powder; 1 teaspoon paprika; 2 teaspoons Jamaican curry powder; 0.5 scotch bonnet pepper, deseeded and chopped (optional); 0.5 teaspoon dried thyme; 1 low-salt vegetable stock cube; 1 bay leaf; 125g sweet potatoes, peeled and chopped into bite-sized chunks; 3 spring onions, chopped; 2 tablespoons fresh coriander to garnish, chopped (optional)