29min 4 ppl
Vegan Pineapple Curry
39 minutes
4 people
Medium31–60 min or 7–12 steps
39 min · 8 steps
Medium: 31–60 min or 7–12 steps
380 kcalper person
Protein 13g
Carbs 28g
Fats 26g
About this dish
Golden tofu, tender aubergine and juicy pineapple simmer in a vegan red curry paste and coconut cream sauce, sharpened with makrut lime leaves.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Before you start
Ready-made is fine, or make your own.
- Thai Red Curry Paste60 gstart 36 minutes aheadMake your own
Ingredients
Fresh Produce
- Thai auberginesquartered150 g
- Pineapplecut into bite-sized chunks300 g
- Makrut lime leavestorn4 leaves
- Thai basilleaves picked15 g
- Red Chillisliced2
Plant Proteins
- Firm tofucut into 2cm cubes300 g
Tins & Jars
- Vegan Thai red curry paste60 g
- Coconut cream200 ml
- Coconut Milk200 ml
Dried Goods
- Palm sugar20 g
Oils & Condiments
- Light soy sauce20 ml
Utensils
- Wok
- Chopping board
- Sharp knife
Method
1
Cut the pineapple and aubergine into bite-sized pieces and tear the makrut lime leaves, discarding the central stem.
Approx. 6 minutes
2
Spoon the coconut cream into a wok and heat gently until it begins to separate and glisten.
Approx. 5 minutes
3
Add the curry paste and fry, stirring constantly, for 4 minutes until deeply fragrant and the oil has split from the paste.
Approx. 4 minutes
4
Stir in the tofu and aubergine and cook for 6 minutes until the tofu is lightly golden and the aubergine is starting to soften.
Approx. 6 minutes
5
Pour in the coconut milk, add the pineapple and torn makrut lime leaves, and bring to a gentle simmer.
Approx. 4 minutes
6
Simmer for 8 minutes until the pineapple and aubergine are tender and the curry has thickened slightly.
Approx. 8 minutes
7
Season with the light soy sauce and palm sugar, stirring until the sugar dissolves.
Approx. 3 minutes
8
Scatter with the Thai basil and sliced red chilli, and serve hot.
Approx. 3 minutes
