Perfect if you love hot Indian cuisine
1
Remove the stem end and peel the pineapple. Cut the flesh into 1.5 cm dice.
2
Peel the onion and the pearl onions. Cut the chilli pepper in half lengthwise and remove the seeds, finely chop chilli and onion.
3
Chop the tofu into 1.5 cm dice.
4
Heat 8 tablespoons of rapeseed oil in a frying pan and lightly fry the onion, chilli, pineapple and pearl onions for 5 minutes.
5
Heat 4 tablespoons of rapeseed oil in another pan and quickly fry the tofu until lightly brown. Add to the pineapple mixture.
6
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.
7
Serve with basmati rice (recipe on p136) and sprinkle with toasted coconut flakes
((p. 93))
Preparation time
40 minutes
¼ pineapple (250 g)
1 onion
100 g pearl onions
80 g green chilli
200 g tofu
120 ml rapeseed oil
Sauce
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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by Lucy Walton
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