Rambutan Pineapple And Tofu Curry Recipes

RAMBUTAN, PINEAPPLE AND TOFU CURRY

Rambutan, Pineapple and Tofu curry image

I love rambutans in the Wet Season which is during the Australian summer. This is one recipe I have used when trying to do something different.

Provided by Missy Wombat

Categories Curries

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

500 g tofu, cubed
75 ml peanut oil
2 inches gingerroot
2 red chilies
2 cardamom pods
3 cloves garlic, crushed
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon turmeric
1 teaspoon salt
2 slices pineapple
5 rambutans
1 pineapple, juice of
200 ml coconut milk

Steps:

Shallow fry the tofu and set aside.
Heat the oil in a thick based saucepan.
Add the ginger, chilies, cardamom pods and garlic and sauté.
Add the garam masala, coriander, cumin and turmeric and lightly fry.
Add the salt, tofu, pineapple, rambutan and pineapple juice and simmer for 10 minutes.
Add the coconut milk.
Serve with rice when cooked.

THAI TOFU CURRY WITH POTATOES AND PINEAPPLE

Thai Tofu Curry With Potatoes and Pineapple image

Make and share this Thai Tofu Curry With Potatoes and Pineapple recipe from Food.com.

Provided by CandyTX

Categories Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

2 shallots
1 garlic clove, minced
1 serrano pepper, seeded and minced
1 teaspoon peeled and minced fresh galangal or 1 teaspoon fresh ginger
1 teaspoon trimmed and minced fresh lemongrass
1 tablespoon soy sauce
1 teaspoon light brown sugar
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/8 teaspoon ground cumin
1/8 teaspoon ground cinnamon
2 tablespoons peanut oil
1/2 cup water
1 medium yellow onion, coarsely chopped
vegetable stock
1 lb extra firm tofu, cut into 1-inch chunks
1 cup pineapple chunk (fresh or canned)
1 cup sweet unsweetened coconut milk

Steps:

In a food processor, combine the shallots, garlic, pepper, galangal, lemon grass, soy sauce and brown sugar and process until smooth. Add the cardamom, turmeric, cumin, cinnamon, and 1 T of the oil and process to form a paste. Blend in the water. Set aside.
Heat the remaining 1 T oil in a large pot over medium heat. Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes. Add the potatoes and spice paste and cook for 2-3 minutes longer. Stir Stir in the stock, cover, and simmer until the vegetables are soft, 20-30 minutes.
Stir in the tofu, pineapple, and coconut milk and simmer for 5 minutes longer to heat through.

Nutrition Facts : Calories 317.9, Fat 23.7, SaturatedFat 12.8, Sodium 276.6, Carbohydrate 20, Fiber 2.2, Sugar 12.1, Protein 11.8

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