Tofu, Rambutan & Pineapple Curry
Ingredients 500g tofu, cubed 5 rambutans (or lychees) 10 cubes pineapple 100ml pineapple juice 200ml
coconut milk 2 fresh red chillies 2cm root ginger 3 cloves garlic, crushed 75ml groundnut oil 2 tsp
garam masala 2 tsp ground coriander 1 tsp ground cumin 1 tsp salt ½ tsp turmeric 2 cardamom pods
Method
1.Shallow fry the tofu and set aside
2.Heat the oil in a thick-based saucepan
3.Add the ginger, chillies, cardamom pods and garlic and sauté
4.Add the garam masala, coriander, cumin and turmeric and lightly fry
5.Add the salt, tofu, pineapple, rambutan and pineapple juice and simmer for 10 minutes
6.Fold in the coconut milk
7.Serve with rice