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    You are in: Home / Recipes / Rambutan, Pineapple and Tofu curry Recipe
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    Rambutan, Pineapple and Tofu curry

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    Missy Wombat's Note:

    I love rambutans in the Wet Season which is during the Australian summer. This is one recipe I have used when trying to do something different.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Shallow fry the tofu and set aside.
    2. 2
      Heat the oil in a thick based saucepan.
    3. 3
      Add the ginger, chilies, cardamom pods and garlic and sauté.
    4. 4
      Add the garam masala, coriander, cumin and turmeric and lightly fry.
    5. 5
      Add the salt, tofu, pineapple, rambutan and pineapple juice and simmer for 10 minutes.
    6. 6
      Add the coconut milk.
    7. 7
      Serve with rice when cooked.

    Ratings & Reviews:

    • on August 25, 2008

      55

      I haven't tried it yet, but I do intend to, it sounds yummy! I have bags and bags and bags of fresh rambutan in my kitchen and I am pressed to find a way to use them up before they spoil. It's rambutan galore everywhere in Malaysia now, too much to eat!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Rambutan, Pineapple and Tofu curry

    Serving Size: 1 (312 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 380.8
     
    Calories from Fat 290
    76%
    Total Fat 32.2 g
    49%
    Saturated Fat 13.0 g
    65%
    Cholesterol 0.0 mg
    0%
    Sodium 603.3 mg
    25%
    Total Carbohydrate 18.4 g
    6%
    Dietary Fiber 2.3 g
    9%
    Sugars 10.3 g
    41%
    Protein 10.5 g
    21%

    The following items or measurements are not included:

    gingerroot

    cardamom pods

    rambutans

    pineapples, juice of

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