Prep 20 mins
Cook 30 mins
This is from a friend, who got it from "The Vegetarian Meat and Potatoes Cookbook"
- 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
- 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.
- 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.
- Stir in the tofu, pineapple, and coconut milk and simmer for 5 minutes longer to heat through.
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.