Rambutan, Pineapple And Tofu Curry

• 500 g tofu, cubed
• 75 ml peanut oil
• 2 inches gingerroot
• 2 red chilies
• 2 cardamom pods
• 3 cloves garlic, crushed
• 2 teaspoons garam masala
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon turmeric
• 1 teaspoon salt
• 2 slices pineapple
• 5 rambutans
• 1 pineapple, juice of
• 200 ml coconut milk

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

peanut oil, gingerroot, red chilies, cardamom pods, garlic, garam masala, ground coriander, ground cumin, turmeric, salt, pineapple, rambutans, pineapple, coconut milk

Taken from www.food.com/recipe/rambutan-pineapple-and-tofu-curry-54206 (may not work)