Rambutan (lychee), pineapple and tofu curry

Rambutan (lychee), pineapple and tofu curry (serves 4)

 

Delicious! Serve with red rice (much more nutritious than white rice)

 

500 grams firm tofu (cubed)

5tsp (level) coconut oil 

3cm piece ginger

2 chillies (red)

2 cardamom pods

3 cloves cloves garlic (crushed)

2tsp garam masala

2tsp ground coriander

2tsp ground cumin

1/2 tsp turmeric

1tsps salt

2 slices pineapple

5 lychees (rambutans)(I used canned, but will try get fresh when available)

1 pineapple juice (try juice your own)

200 mls coconut milk

 

Instructions

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