Pineapple Tofu Curry
Today's recipe with Pineapple and Tofu will deserve equal credits as coconuts do. I also added Cabbage and Zucchini to the mix to balance out the sweetness from Pineapples.
Servings: 4
Calories: 253kcal
Ingredients
- 1 cup pineapple chopped
- 1 cup shredded cabbage
- 1 cup chopped Zucchini or bell pepper
- 1 cup cubed Tofu ( 10 - 12 oz)
- ½ cup onion
- ¼ cup chopped tomatoes
- ½ cup full fat coconut milk
- ½ cup coconut cream
- 3 garlic cloves
- ½ Inch ginger
- 6-7 red chilies
- Pink salt
- 1 tablespoon coconut oil
- 1 teaspoon ground black pepper
- ½ teaspoon turmeric powder
Instructions
- Place a pan on medium heat and saute garlic, ginger and red chilies with 1 teaspoon oil until the garlic turns golden.
- Blend them with coconut milk to a smooth consistency and place it aside.
- Now, place another pan on medium heat and saute onions with 3 teaspoon oil.
- When they turn golden and transparent, add cabbage and continue to saute for 3 minutes.
- Add Zucchini, Pineapple and Tomatoes let them cook for 2 minutes.
- Add salt, turmeric powder, and ground black pepper.
- Stir well and cover the lid for 5-8 minutes.
- As the vegetables soften, add Tofu, blended chili paste. Let it simmer for 5 -8 minutes with the lid on.
- Add coconut cream, stir well. Turn off the heat and garnish with cilantro.
Notes
- You can add any type of vegetables, this time I have added bell pepper instead of zucchini.
- If you are not able to find coconut cream, add the top layer of canned coconut milk.
- After adding coconut cream do not overcook.
Nutrition
Calories: 253kcal | Carbohydrates: 13g | Protein: 4g | Fat: 20g | Saturated Fat: 18g | Sodium: 34mg | Potassium: 443mg | Fiber: 2g | Sugar: 5g | Vitamin A: 660IU | Vitamin C: 101.7mg | Calcium: 31mg | Iron: 2.6mg