Rambutan, Pineapple And Tofu Curry

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 500 g firm tofu, cubed
• 75 ml peanut oil
• 2 inches fresh galangal root (use ginger root if unavailable)
• 2 red chilies
• 2 cardamom pods
• 3 cloves garlic, crushed
• 10 ml garam masala
• 10 ml ground coriander
• 10 ml ground cumin
• 2 1/2 ml turmeric
• 5 ml salt
• 2 slices pineapple
• 5 rambutans (or lychees)
• 1 pineapple, juice of
• 200 ml coconut milk

Recipe

• 1 shallow fry the tofu and set aside.
• 2 heat the oil in a thick based saucepan.
• 3 add and saute the ginger, chilies, cardamom pods and garlic.
• 4 add the garam masala, coriander, cumin and turmeric.
• 5 lightly fry.
• 6 add the salt, tofu, pineapple, rambutan and pineapple juice and simmer for 10 minutes.
• 7 add the coconut milk.
• 8 serve with rice when cooked.