Rambutan Pineapple And Tofu Curry Recipes
RAMBUTAN, PINEAPPLE AND TOFU CURRY
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
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
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
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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