Thai Tofu Curry With Potatoes and Pineapple

Submitted by CandyTX

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

 

• Ready In: 50mins
• Ingredients: 19
• Serves: 4

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

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

[blood_chocolate_kis]

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.