Spicy and tasty, gluten- and diary-free, vegan Caribbean dinner in bowls.
Serves 4
1 14-ounce (400 g) extra-firm organic tofu, drained
1/2 cup (120 ml) olive oil
1 chopped organic each: large carrot, small onion, small red bell pepper
1 Tbs. (15 ml) grated ginger
1 minced garlic clove
3 Tbs. (45 ml) yellow curry powder
5 sprigs of fresh thyme or 2 Tbs. (30 ml) dry thyme
1 whole chile pepper
1 tsp. (5 ml) each granulated: garlic and onion
2 tsp. (10 ml) turmeric
1 medium organic potatoes
1 15-ounce (425 g) chickpeas/gabaña beans
2 cups (480 ml) organic vegetable broth
¼ cup (60 ml) coconut milk (is dairy-free)
1/2 organic lime juice
2 Tbs. (30 ml) ketchup
1. Cut the tofu into 4 slabs through the middle.
2. Heat the skillet over medium heat.
3. Add the tofu and oil. Cook 5-7 minutes, turning once or until browned.
4. Transfer to a paper towel on a plate to drain. Then cut into triangles.
5. Sauté carrot, onion, bell pepper, ginger, and garlic about 5 minutes.
6. Add curry powder, thyme, chile pepper; granulated garlic and onion; turmeric. cook about 2 minutes.
7. Add potatoes, chickpeas, broth, coconut milk, lime, ketchup, and 2 cups (480 ml) water. Bring to a light boil over medium heat.
8. Reduce to medium-low, cover, and simmer 20 minutes.
9. Serve in bowls, topped with tofu.
-modified "Vegetarian Times"
