Thai Tofu Curry With Potatoes and Pineapple |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is from a friend, who got it from The Vegetarian Meat and Potatoes Cookbook 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 |
Directions:
1. 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.
2. 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.
3. Stir in the tofu, pineapple, and coconut milk and simmer for 5 minutes longer to heat through.
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