Quick and Easy Pineapple Curry
Serves 3-4
Ingredients:
1 block of extra firm tofu, pressed and cubed
1 vegetable stock cube
1T vegetable oil
1 cup chopped pineapple
1 can full fat coconut milk
1 tin yellow curry (or other preferred type)
1 bag frozen mixed vegetables
green onions
cilantro
preferred rice for serving
Directions:
Take stock cube and break up in glass measuring cup or bowl with a couple tablespoons of water. Microwave for a minute and dissolve stock cube. Add oil and blend together. Pour into frying pan and heat to medium high. Add tofu cubes and stir to coat. Add pineapple chunks. Cook until browned and all liquid is absorbed, stirring occasionally. Turn heat down to low.
Whisk together the coconut milk and curry. If you like the sauce thinner, add a little veg stock. Add to tofu/pineapple. Cook the veggies according to package instructions and add to this mixture. Heat everything through. Pour over rice of choice and top with green onions and cilantro if so desired.
