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Rambutan, Pineapple and Tofu curry

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“I love rambutans in the Wet Season which is during the Australian summer. This is one recipe I have used when trying to do something different.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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 sauté.
  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.

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