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Rich Pineapple Curry (Lemak Nenas for my Malaysians in the house)

Author Molly Patrick of Clean Food Dirty Girl

Ingredients

Curry Sauce

  • 5 large garlic cloves peeled and left whole
  • 2 small shallots peeled and left whole
  • 1 thumb sized piece of ginger peeled and left whole
  • 1 thumb sized piece of fresh turmeric peeled and left whole
  • 4 dried red chilies stem taken off and left whole
  • 1 teaspoon sea salt 6g
  • 3/4 cup water 60ml

Additional Ingredients

  • 1 1/2 cups full fat coconut milk 355ml
  • 1 cup cauliflower 100g, cut into bite-sized pieces
  • 1 bell pepper cut into chunks
  • 2 cups green cabbage 135g, sliced
  • 1 cup pineapple 150g, cut into bite-sized pieces
  • 2 cups firm tofu 260g, cut into bite-sized pieces
  • 1 cup cilantro 40g

Instructions

  1. Make the curry sauce by placing all of the sauce ingredients into a blender and blending until completely smooth, about 2 minutes.
  2. Pour the sauce into a pan, turn the heat to medium - low and add the coconut milk, cauliflower, bell pepper, cabbage, pineapple, tofu and cilantro.
  3. Gently stir and cook covered for 25-30 minutes or until the veggies are a good tenderness for you.