Thai Tofu Curry With Potatoes and Pineapple

Total Time
50mins
Prep 20 mins
Cook 30 mins

This is from a friend, who got it from "The Vegetarian Meat and Potatoes Cookbook"

Ingredients Nutrition

Directions

  1. In a food processor, combine the shallots, garlic, pepper, galangal, lemon grass, soy sauce and brown sugar and process until smooth. Add the cardamom, turmeric, cumin, cinnamon, and 1 T of the oil and process to form a paste. Blend in the water. Set aside.
  2. Heat the remaining 1 T oil in a large pot over medium heat. Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes. Add the potatoes and spice paste and cook for 2-3 minutes longer. Stir Stir in the stock, cover, and simmer until the vegetables are soft, 20-30 minutes.
  3. Stir in the tofu, pineapple, and coconut milk and simmer for 5 minutes longer to heat through.

Reviews

(1)
Most Helpful

I was not sure how many potatos to add as it does not have them in the ingredients list...because of this I also forgot about htem and cooked the curry without them. The only other differnce was that I used jelepenos instead of serrano pepper. The result tasted good and I would make this curry again.

blood_chocolate_kisses January 23, 2008

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