A rundown is a Caribbean dish involving cooking a variety of vegetables in coconut milk along with traditional spices like allspice and thyme. Sweet potato, zucchini and carrots would also be great simmered in this curry stew so change things up and try what combination you like best.
Tofu, broccoli and swiss chard simmered slowly in a thick, rich tomato coconut curry with fresh ginger, thyme and a whole habanero.
Curry Vegetable Rundown
1 head broccoli, cut into florets
2 tbl extra virgin olive oil
1 yellow onion, large dice
3 garlic cloves, grated
1 tsp grated fresh ginger
1 tsp fresh thyme leaves
1 habanero pepper, whole or halved depending on desired heat level
2 tsp curry powder
1 tsp turmeric
3/4 tsp allspice
1-15oz can chopped tomatoes
2 cups coconut milk
1 cup water
1 lb extra firm tofu, drained, pressed, medium cubes
1 head swiss chard, roughly chopped
1/4 cup fresh chopped cilantro
salt and pepper
Bring a small pot of water to a boil. Add broccoli and cook for 3 minutes. Drain and shock in a bowl of ice water. Drain and set aside.
Heat the oil in a large pan and saute the onions with some salt until soft and translucent, 5 minutes. Add the garlic, ginger, thyme, habanero pepper, curry, turmeric and allspice. Toast for 2 minutes. Add the tomatoes, coconut milk, water and stir to combine. Bring to a simmer and add the tofu and chard. Bring back to a simmer, cover and cook for 15 minutes. Uncover, add the reserved broccoli and simmer 5 minutes more. Taste and season with salt and pepper. Stir in 2 tbl of cilantro and garnish the tops with the remaining cilantro.