Caribbean tofu and sweet potato curry with rice and peas - Recipes - Healthier Families - NHS

Ingredients

• 125g dried kidney beans, soaked overnight and rinsed
• 1 medium onion, chopped
• 2 spring onions, cut in half
• 2 sprigs fresh thyme
• 1 scotch bonnet pepper (optional)
• 1 teaspoon black pepper
• 1 teaspoon all-purpose seasoning
• 1 garlic clove, finely chopped
• 100ml low-fat/light coconut milk
• 125g white rice (long grain or basmati), washed and drained
• 300g extra-firm tofu, patted dry and cut into 2.5cm cubes
• 3 teaspoons vegetable oil
• 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)
• 0.5 teaspoon dried thyme
• 1 low-salt seasoning cube (5g)
• 1 bay leaf
• 125g sweet potatoes, peeled and chopped into bite-sized chunks
• 3 spring onions, chopped
• 2 tablespoons fresh coriander to garnish, chopped (optional)