feast from the
east

RAMBUTAN, PINEAPPLE & TOFU CURRY

This curry originates from Penang Island, Malaysia. I discovered it when eating at the Coconut Club Restaurant. Vegan.

Ingredients

500g/18oz tofu, cubed
75ml/5tbsp groundnut oil
2in piece root ginger
2 red chilies
2 cardamom pods
3 cloves garlic, crushed
10ml/2tsp garam masala
10ml/2tsp ground coriander
10ml/2tsp ground cumin
2.5ml/½tsp turmeric
5ml/1tsp salt
2 slices pineapple
5 rambutans (or lychees)
juice of 1 pineapple
200ml/7fl oz coconut milk

 

Method

1. Shallow fry the tofu and set aside.

2. Heat the oil in a thick based saucepan.

3. Add the ginger, chilies, cardamom pods and garlic and sauté.

4. Add the garam masala, coriander, cumin and turmeric and lightly fry.

5. Add the salt, tofu, pineapple, rambutan and pineapple juice and simmer for 10 minutes.

6. Add the coconut milk.

7. Serve with rice when cooked.