Goan curry with tofu

Ingredients for 4 servings:

• ¼ pineapple, fresh
• 1 onion(s)
• 80 g green peppers
• 100 g onion(s) (pearl)
• 200 g tofu, natural
• 120 ml rapeseed oil
• 120 ml vegetable stock
• 280 ml coconut milk
• 2 tbsp green curry paste
• 1 tbsp, levelled ginger powder, freshly grated
• 1 tsp sea salt
• 1 tbsp tomato paste
• ½ tsp curry powder
• ½ tsp paprika powder, mild
• ½ tsp coriander powder
• ½ tsp cumin, ground
• ½ tsp cinnamon powder
• 30 g chips (coconut), roasted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

fiery winter dish

Remove the pineapple stem and skin, and cut the flesh into 1-1 1/2 cm cubes. Peel the onion and pearl onions. Wash the chili peppers, halve them lengthwise, and remove the seeds. Cut the onions and chili peppers into small cubes. Cut the tofu into cubes the same size as the pineapple pieces. Heat 8 tablespoons of rapeseed oil in a frying pan and lightly fry the onions, chili peppers, pineapple, and pearl onions. Briefly fry the tofu in a separate frying pan with the remaining rapeseed oil. Then add it to the vegetable and pineapple mixture. Make a sauce in a wok with 120 ml vegetable stock, the coconut milk, and the remaining ingredients (curry paste and cinnamon powder). Bring to a boil, then simmer gently for about 2 minutes. Add the pineapple and tofu mixture and cook everything for another 5 minutes. Serve with basmati rice and garnish with toasted coconut chips.