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The Finest Caribbean Foods Since 1982

Curry Veggie-Chunks

This recipe actually requires you to do some extra work, but in the end it will be worth it all. Extremely delicious and flavorful. Invite the family over and play a game of "guess the meat;" They will think its chicken.
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Est. time: 1 hr Yield: 8


  • Soak LOJ Soya Chunks in a bowl with enough water to cover it for at least 20 minutes. Drain well.  
  • Chop all vegetables (except 1 tomato, the potato, and thyme) and saute in oil in a dutch oven on a medium-low flame until vegetables begin to soften.  
  • Add the JCS Curry Powder, salt and JCS Black Pepper and stir.
  • Add the drained LOJ Soya Chunks and saute until chunks are well coated with curry.
  • Add the can of JCS Coconut Milk and thyme, and enough water to cover everything in the pot.  
  • Cover and simmer for 30 minutes on a low flame stirring frequently. (keep the pot just under boiling, adding water if necessary - but keeping the sauce thick.)  
  • When sauce begins to thicken, add the tomato and the potato, coarsely chopped. Cover and cook until the tomato and potato are cooked.
  • Serve with brown rice or vegetables

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