![recipes for tofu recipes for tofu](http://www.thecurvycarrot.com/wp-content/uploads/2011/01/IMG_9177.jpg)
Heat the coconut oil in a frying pan over a medium heat and add the chilli flakes. Stir, cover again and simmer for a further 10–15 minutes, until the sweet potato is tender. Turn the heat down to low, cover with the lid and simmer for 15 minutes. Add the salt, black pepper, maple syrup or sugar, if using, and the desiccated coconut, stir, then add the scotch bonnet. Next, stir in the sweet potato, carrot, peppers, tomatoes and thyme.
![recipes for tofu recipes for tofu](https://bigoven-res.cloudinary.com/image/upload/t_recipe-1280/pan-fried-tofu-with-spicy-lemongras-2.jpg)
Stir in the chickpeas, coating them in the seasoning, then add the coconut milk, the all-purpose seasoning and cinnamon, and keep stirring for another minute or so. Add the onion and saute for two minutes, add the garlic, ginger and the white part of the spring onions, then cook for another two minutes.Īdd the curry powder, cumin and a tablespoon of water, and stir for a minute to combine. Heat the oil in a large saucepan over a medium heat. The softened chickpeas are swamped in a silky coconut curry sauce, with the heat dialled up with fresh ginger and a whole scotch bonnet.Ģ.5cm piece of fresh ginger, peeled and mincedĢ spring onions, white and green parts separated, thinly slicedĢ50g sweet potato, peeled and cut into 2.5cm piecesġ½ bell peppers (a mix of colours), deseeded and cut into 1cm diceĢ large tomatoes, diced (or 8 cherry tomatoes, halved)ġ tbsp maple syrup or soft light brown sugar (optional)ĥ–6 okra, topped and tailed, halved lengthways This dish, then, is something of a Caribbean Sea melting pot, fusing chana, or curried chickpeas, with a Jamaican vegetable curry. Unlike Guyana and Trinidad, Jamaica doesn’t have a big Indian community.