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Recipes > Vegetarian Recipes > Tofu Pineapple Curry

Tofu Pineapple Curry

  • Vegetarian
  • Vegan
  • Gluten Free
  • Serves 4
  • 4 cups cooked brown jasmine rice
  • 1/2 cup cashew nuts
  • 1 tablespoon olive oil
  • 2 tablespoons red curry paste
  • 1 large red onion, chopped into large chunks
  • 3-5 kefir lime leaves, torn
  • 250ml/1 cup coconut cream
  • 1/2 pineapple, skinned and cut into 1cm cubes
  • 2 tablespoons tamari soy sauce
  • 1 1/2 teaspoons unrefined sugar or agave nectar
  • 300g silken tofu, cut into 2cm cubes
  • Basil leaves for serving
 Pineapple Red Curry Recipe.jpg

You can use any tofu but if you use soft tofu be sure to add it last, just to heat through before serving.  It will start to fall apart after a few minutes and that is when you want to serve it - before it completely disintegrates.
  1. Heat the oven to 150°c and toast the cashew nuts for 10 minutes, stirring at the half way point.
  2. Heat the oil in a wok or skillet over medium heat.  Add the onion, curry paste, lime leaves and 2 tablespoons of the coconut cream.  Stir to break up the paste and activate the flavours, about 3-4 minutes.
  3. Add the remaining coconut cream, tamari, pineapple and sugar.  Continue to simmer over medium heat until everything is well blended, 3-4 minutes.  Add the soft tofu and stir until it is heated through and begins to fall apart, 1-2 minutes.
  4. Serve topped with sweet basil leaves and toasted cashew nuts, over a bed of brown jasmine rice.
Recipe and photo by Joe Rich.  www.edenkitchen.com
 
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