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A pan filled with food, with Curry
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4.8 from 5 votes

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. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Asian
Diet: Vegan
Allergen: Dairy free
Difficulty: Easy
Servings: 4
Calories: 253kcal

Ingredients

Instructions

  • Place a pan on medium heat and saute garlic, ginger and red chilies with 1 teaspoon oil until the garlic turns golden.
    A close up of food on a blender with coconut milk and spices
  • 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.
    A close up of food, with Curry and Pineapple
  • 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.
    A close up of food, with Curry and Pineapple

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