Thai Tofu Curry With Potatoes and Pineapple

May 20, 2023May 20, 20230 1
Thai Tofu Curry with Potatoes and Pineapple: A spicy and flavorful curry perfect for a cozy meal on a cold day
in Curry

Prep

15 min

Cook

25 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
4
Calories
490
Sugar
11g
Fat
37g
Thai Tofu Curry with Potatoes and Pineapple is a mouth-watering dish combining a flavorful mix of vegetables and spices. The coconut milk in the curry gives it a luscious and creamy texture and the pineapple lends a subtle sweetness. The hearty potatoes and fluffy tofu cubes also make this dish a filling and satisfying meal. The combination of spice and flavor makes this the perfect comfort food for a cold evening when you want something warm and delicious to snuggle up to.

Instructions

1.In a small bowl, mix together the soy sauce, brown sugar, galangal or ginger, lemongrass, cardamom, coriander, turmeric, cumin, and cinnamon.
2.Heat the peanut oil in a large pot over medium-high heat, then add the shallots, garlic, and serrano pepper. Cook until the vegetables are tender, about 5 minutes.
3.Add the spice mixture to the pot and stir to combine with the vegetables.
4.Add the chopped onion and enough vegetable stock to cover the vegetables. Bring to a boil, then reduce the heat and let simmer for 10 minutes.
5.Add the tofu, pineapple, coconut milk, and water to the pot. Stir to combine and let simmer for another 10-15 minutes or until the tofu and potatoes are tender.
6.Serve hot over rice or noodles.

PROS

This curry is loaded with protein, vitamins, and minerals from the tofu, vegetables, and pineapple.

The flavor is complex and spicy, perfect for a cozy meal on a cold day.

CONS

This curry is relatively high in fat and calories, due to the coconut milk and peanut oil.

It may be too spicy or flavorful for those who prefer milder tastes.

HEALTH & BENEFITS

This curry is packed with nutrients and antioxidants from the tofu, vegetables, pineapple, and spice mixture.
The galangal or ginger, lemongrass, and cinnamon have anti-inflammatory properties, while the cardamom and coriander aid in digestion and improve blood sugar control.

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