Recipe courtesy of B. Smith

Vegetable Rundown

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.
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  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: Yield: 4 to 6 servings
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6 cups water

2 coconuts, halved, flesh removed and grated


A few sprigs fresh thyme

1 whole Scotch Bonnet

Cayenne pepper

1 teaspoon curry powder


Sea salt

1/2 cup carrot juice

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

Sliced bell peppers (red, green, yellow)

Broccoli, separated into florets

Onions, coarsely chopped

Mushrooms, sliced

Cauliflower, separated into florets

Tofu, chopped

Roasted breadfruit, recipe follows


  1. 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.;