Curry is very famous in Jamaica since it has a very large populations from Indian descent and that influence you can see in their food too. This dish is a classic combination of Indian and Jamaican spices and very hearty. There is no fancy ingredients , just simple few over the pantry spices and you are done.
I have used tofu but you can use paneer, potatoes, chicken or any thing.
1 block of firm tofu drained
2 tbsp. Curry powder
1 Carrot chopped
1 onion chopped
2 cloves of garlic, finely chopped
2 tsp fresh thyme
1 whole scotch bonnet pepper
1/2 tsp allspice ground or crushed
Salt and pepper as per taste
2 tbsp. oil
1 cup water
Cut drained tofu in to small cubes and season with curry powder, garlic and salt and pepper
Heat oil in a pan, add tofu and cook until browned on all sides. Don't burn the curry otherwise it will be bitter
Add remaining ingredients with water and put the whole scotch bonnet pepper on top.
Cover the pan and reduce heat and cook it for 15 minutes.
Remove from heat and carefully remove pepper. You don't want to pierce it otherwise whole dish will be ruined by the spice of that pepper.
Serve with white, brown, jasmine rice.