Vegan Jamaican Curry
Curry roasted tempeh and root vegetables in a rich curry sauce.
Ingredients
Roasted Temph and Vegetables
- 2 tablespoons vegetable oil
- 600 g tempeh
- 1 medium carrot
- 2 medium sweet potatoes
- 2 medium potatoes
- 1 tablespoons Jamaican curry powder
Jamaican Curry Sauce
- 2 tablespoons vegetable oil
- 2 medium onions thinly sliced
- 4 cloves garlic minced
- 20 g ginger minced
- 1 tablespoon tomato paste
- 6 sprigs thyme
- 6 allspice berries
- 4 spring onions thinly sliced
- 1 green bell pepper cut into chunks
- 2 tablespoons Jamaican curry powder
- 1 Scotch bonnet whole
- 500 ml vegan chicken stock
- 400 ml tin coconut milk
- 1 tablespoon cornflour optional
Instructions
Roasted Temph and Vegetables
- Preheat an oven to 200°C (180°C Fan)
- Cut the tempeh into small bite-sized cubes. Peel the carrots, potatoes and sweet potatoes and cut them also into small bite-sized cubes.
- Place the tempeh and vegetables in a large bowl and pour in the vegetable oil then season well with salt and pepper and sprinkle over the Jamaican curry powder. Mix well to coat everything evenly in the oil and curry powder.
- Spread out everything in a single layer on a baking tray and place in the preheated oven. Roast the tempeh and the vegetables until golden brown all over, around 20 - 30 minutes. Turning them halfway through cooking.
Curry Sauce
- While the tempeh and vegetables are roasting. You can make the curry sauce.
- Heat the oil in a pan over medium-high heat. Once hot add the sliced onions with a good pinch of salt and sauté until they are soft and translucent and are starting to turn golden, around 6 minutes.
- Add the minced garlic and ginger and continue to sauté for 1 minute.
- Now add the tomato puree and cook until it is dark and caramelised, around 2 minutes.
- Add the thyme, allspice berries, white parts of the spring onions and green bell pepper. Stir everything together then add the Jamaican curry powder, scotch bonnet, vegan chicken stock and the tin of coconut milk. Bring to a boil then reduce the heat to a gentle simmer and continue to cook for 10 minutes, stirring occasionally.
- If you would like the sauce to be slightly thicker you can mix 1 tablespoon of cornflour with 2 tablespoons of water before adding to the sauce.
- Once the tempeh and the vegetables have finished roasting add them to the sauce and stir to combine everything together and continue to simmer for a couple of minutes.
- Taste and adjust the seasoning. The amount of salt needed will depend on how much salt you added to the roasted vegetables and how much salt is in the stock.
- Remove the thyme sprigs, allspice berries and Scotch bonnet before serving.
- Serve your Vegan Jamaican Curry with some white rice.
Nutrition
Calories: 732kcal
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!