Vegan Jamaican Curry Tofu

So I got so many scotch bonnet peppers, some I pickled it (recipe is coming soon), some I gave away and kept few to make some Jamaican curry. this is by far very simple but flavorful vegan curry with tofu but you can make it with chicken too. 

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. 

Ingredients :

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

Method :

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.