Slow Cooked Tofu Pineapple Curry
Ingredients
- 3 tbsp olive oil
- 1/2 tsp chili flakes
- 1/2 red onion diced
- 2 cloves garlic minced
- 4 tbsp green curry paste
- 2 carrots cut on diagonal
- 1 green Cayenne pepper (seeds removed) finely chopped
- 1/2 red pepper diced
- 1/2 block tofu pressed, dried and cut into cubes
- 1 cup diced pineapple
- 1 400ml can coconut milk
- 1 small red Thai chili (whole)
- 3 cups baby spinach
- Sea salt to taste
- 1/2 cup cilantro more for garnish
- Roasted cashews (optional)
Preparation
Preheat Crockpot™ Design Series 3-Quart Manual Slow Cooker for 10 minutes.
Once slow cooker is warm, add oil, chili flakes, red onion, garlic, cayenne pepper, green curry paste and stir to coat evenly.
Add carrot, red pepper, tofu, pineapple and season with salt.
Stir so that ingredients are well coated.
Stir in coconut milk and small Thai chili.
Cover with the lid and leave to cook for 2 hours.
Once ready to serve, add cilantro and spinach.
Allow for the spinach to wilt and taste for seasoning.
Serve with steamed rice and garnish with roasted cashews, more cilantro, extra diced pineapple and a pinch of chili flakes.
