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.;
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