Perfect if you love hot Indian cuisine
Remove the stem end and peel the pineapple. Cut the flesh into 1.5 cm dice.
Peel the onion and the pearl onions. Cut the chilli pepper in half lengthwise and remove the seeds, finely chop chilli and onion.
Chop the tofu into 1.5 cm dice.
Heat 8 tablespoons of rapeseed oil in a frying pan and lightly fry the onion, chilli, pineapple and pearl onions for 5 minutes.
Heat 4 tablespoons of rapeseed oil in another pan and quickly fry the tofu until lightly brown. Add to the pineapple mixture.
Mix the sauce ingredients in a wide pan, bring to the boil and lightly reduce the liquid for about 2 minutes. Add the pineapple-tofu mixture and cook for another 5 minutes.
Serve with basmati rice (recipe on p136) and sprinkle with toasted coconut flakes
¼ pineapple (250 g)
100 g pearl onions
80 g green chilli
200 g tofu
120 ml rapeseed oil
120 ml vegetable stock
280 ml coconut milk
2 tbsp green curry paste
1 tbsp freshly ground ginger
1 tsp fine sea salt
1 tbsp tomato paste
½ tsp curry powder
½ tsp mild paprika powder
½ tsp ground coriander
½ tsp cumin powder
½ tsp cinnamon
30 g toasted coconut flakes
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