Caribbean Inspired Tofu and Sweet Potato Curry - Meat Free Monday

Ingredients

• 300 g extra-firm tofu, pressed and cut into 2 cm cubes
• 125 g sweet potatoes, peeled and chopped into bite-sized chunks
• 400 ml coconut milk (standard can amount)
• 3 teaspoons vegetable oil
• 1 medium onion, chopped
• 4 chopped garlic cloves, minced and crushed
• 2 tablespoons Jamaican curry powder
• 1 scotch bonnet pepper, deseeded and chopped (optional)
• 1 teaspoon all spice
• 1 tablespoon dried thyme or mixed herbs
• 1 vegetable stock cube
• 1 bay leaf
• 3 spring onions, chopped
• 1 teaspoon turmeric powder
• 1 teaspoon smoked paprika
• 1 tablespoon fresh parsley to garnish, chopped (optional)
• ½ bell pepper