1. Cook the rice:
Cook basmati rice in salted water according to package instructions. Drain and keep warm.
2. Start the curry base:
Finely dice the onion. Sauté with chili flakes in 1 tbsp oil until translucent. Add 2 tbsp curry powder and toast briefly to release flavors.
3. Simmer the sauce:
Deglaze with vegetable stock and plant-based cream or coconut milk. Let simmer gently for about 5 minutes until slightly thickened and creamy.
4. Pan-fry the tofu:
Press tofu well and cut into cubes. Season with salt and pepper. Fry in 1 tbsp oil until golden and slightly crispy.
5. Prepare the spiced bananas:
Peel bananas and slice diagonally into thick pieces. Mix turmeric, allspice, ground cloves, and ginger. Dust banana slices on both sides. Fry in 1 tbsp oil for about 2 minutes per side until golden.
6. Finish the curry:
Add peas and tofu to the sauce and heat through. Season with salt, pepper, curry powder, and lime juice to taste.
7. Serve:
Plate rice with the tofu curry and top with spiced bananas. Optional: serve on a banana leaf for authentic Caribbean flair.
Nutrition Facts (approx. per serving)
- Calories: 402 kcal
- Carbohydrates: 48 g
- Protein: 16 g
- Fat: 18 g
- Fiber: 6 g
