Ingredients
-
-
2
-
1
-
4
-
1/2
-
1
-
1
-
2
-
1/4
-
2
-
2
-
-
17
-
17
-
6
Directions
Tofu Colombo,3 pounds of zucchini go into a BIG pot of this curry, along with marinated tofu, two types of potato and a Scotch Bonnet for heat. Get out the milk, this is spicy!,3 pounds of zucchini go into a BIG pot of this curry, along with marinated tofu, two types of potato and a Scotch Bonnet for heat. Get out the milk, this is spicy!
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Steps
|
1
Done
|
Place All the Marinade Ingredients in a Large Sealable Plastic Bag. |
|
2
Done
|
Cover and Refrigerate Overnight. |
|
3
Done
|
Mix Together All the Poudre De Colombo Ingredients. |
|
4
Done
|
Heat a Dry Frying Pan Over Medium Heat. Add the Poudre De Colombo and Toast, Stirring, Until It Smells roasted. Pour Into a Bowl and Set Aside. |
|
5
Done
|
Heat 2 Tablespoons Oil in a Heavy Dutch Oven or Large Pot Over High Heat. |
|
6
Done
|
Add the Tofu, Along With the Marinade, and Cook 5 Minutes. |
|
7
Done
|
Stir in the Broth, Water, Onion, Garlic, Thyme, Bay Leaf, Salt, Poudre De Colombo and Habanero. |
|
8
Done
|
Cover and Bring to a Boil and Cook For 15 Minutes. |
|
9
Done
|
Stir in the Potatoes, Cover and Reduce the Heat to a Gentle Simmer. Continue to Cook For 15 Minutes. |
|
10
Done
|
Toss the Zucchini With the Rice Flour and Add to the Pot. Cook For 10 Minutes, Until Potatoes Are Tender. |
|
11
Done
|
Discard the Bay Leaf and Thyme Stems. |
|
12
Done
|
Add the Lime Juice and Season to Taste. |
