Description
A vibrant, plant-based Caribbean feast of creamy coconut rice and peas served with a spiced tofu and sweet potato curry. Packed with Jamaican curry flavors, coconut richness, and a touch of scotch bonnet heat, it’s a hearty vegan main that’s naturally gluten-free and full of flavor.
Ingredients
125 g dried kidney beans, soaked overnight and rinsed (or use tinned beans)
1 medium onion, chopped
2 spring onions, cut in half
2 sprigs fresh thyme
1 scotch bonnet pepper (optional, left whole for rice)
1 teaspoon black pepper
1 teaspoon all-purpose seasoning
1 garlic clove, finely chopped
100 ml low-fat or light coconut milk
125 g white rice (long grain or basmati), washed and drained
400 ml water (plus more if needed)
300 g extra-firm tofu, patted dry and cut into 2.5 cm cubes
3 teaspoons vegetable oil, divided
1 medium onion, chopped
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, for curry)
0.5 teaspoon dried thyme
1 low-salt seasoning cube (5 g)
1 bay leaf
125 g sweet potatoes, peeled and chopped into bite-sized chunks
500 ml water
3 spring onions, chopped
2 tablespoons fresh coriander, chopped (optional, for garnish)
Instructions
- Cook the Rice and Peas: In a large pot, add soaked beans, onion, spring onions, thyme, garlic, black pepper, all-purpose seasoning, whole scotch bonnet, coconut milk, and 400 ml water. Boil over medium-low for 40–50 minutes until beans are soft. If using tinned beans, skip long boiling and proceed to adding rice.
- Add washed rice to the beans, ensuring 2.5 cm water above. Cover and cook on low heat for 30 minutes until rice is tender.
- Cook the Tofu: Heat 2 tsp oil in a non-stick pan or wok. Fry tofu cubes until golden on all sides. Remove and drain on paper towel.
- Cook the Curry Base: In the same pan, heat remaining 1 tsp oil. Add onion, garlic, and pepper; cook for 2 minutes. Stir in turmeric, paprika, curry powder, chopped scotch bonnet (if using), dried thyme, seasoning cube, and bay leaf. Cook for 1–2 minutes.
- Add sweet potatoes, mix well, then pour in 500 ml water. Bring to a boil, cover, and simmer for 10–12 minutes until potatoes are tender and curry thickens.
- Stir in spring onions and fried tofu. Bring to a boil and cook for 5 more minutes.
- Serve: Remove whole scotch bonnet from rice and peas. Fluff rice with a fork and serve alongside curry, garnished with fresh coriander if desired.
Notes
- Swap kidney beans for pigeon peas, cowpeas, or black-eyed beans.
- Use squash or pumpkin instead of sweet potatoes.
- Add vegetables like carrots, aubergine, or spinach to the curry.
- For milder heat, omit scotch bonnet or use a small amount.
- Try smoked tofu for deeper flavor.
- If using tinned beans, reduce cook time by ~40 minutes.
- Rice cooker option: cook beans first, then transfer with rice to cooker.
- Dilute coconut cream with water if substituting for coconut milk.
- Ensure seasoning cube and all-purpose seasoning are gluten-free if needed.
- Serve with fried plantains or a crisp salad for contrast.
- Storage: refrigerate up to 4 days; freeze curry and rice separately up to 2 months.
- Prep Time: 15 minutes (plus overnight bean soak if using dried beans)
- Cook Time: 1 hour 20 minutes (less if using tinned beans)
- Category: Main Course
- Method: Stovetop
- Cuisine: Caribbean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420 kcal
- Sugar: 7 g
- Sodium: 320 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 8 g
- Protein: 16 g
- Cholesterol: 0 mg
