The name comes from the fact that the sauce cooks down until it curdles and separates. Tofu supplies protein in this vegetarian dish, but meat, poultry or seafood could be substituted if desired. Quantities are casual in this recipe and you may need to experiment to suit your own taste.
Recipe courtesy of B. Smith
Episode: Lorna Bins
Save Recipe Print
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
Yield: 4 to 6 servings

Ingredients

Sauce:
Vegetables for cooking (use these or substitute your own):

Directions

Add the water to the grated coconut, and press the resulting liquid through a sieve. Add the garlic, thyme, Scotch Bonnet, cayenne pepper, curry powder, ginger, sea salt and carrot juice to the coconut milk. Bring to a boil in a heavy pan and continue to cook until the sauce is reduced to a curdled custard and oil (approximately 30 minutes). Discard the Scotch bonnet and thyme leaves. Add the vegetables, stir and cook for approximately 10 minutes. Add the tofu and simmer gently for another few minutes. Serve with sliced Roasted Breadfruit.;

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Sauteed Vegetables

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Tuscan Vegetable Soup

Recipe courtesy of Ellie Krieger

Oven-Roasted Root Vegetables

Recipe courtesy of Food Network Kitchen

Beef Stew with Root Vegetables

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword