Rambutan, Pineapple and Tofu Curry Recipe

Name: Rambutan, Pineapple and Tofu Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 12 ml turmeric; 5 ml salt; 2 slices pineapple; 5 rambutans (or lychees); 1 pineapple, juice of; 200 ml coconut milk

Servings: persons

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 12 ml turmeric
5 ml salt
2 slices pineapple
5 rambutans (or lychees)
1 pineapple, juice of
200 ml coconut milk

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.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 500 g firm tofu, cubed, 75 ml peanut oil, 2 inches fresh galangal root (use ginger root if unavailable), 2 red chilies, and more.

Yes, Rambutan, Pineapple and Tofu Curry falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rambutan, Pineapple and Tofu Curry

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