Thai Tofu Curry with Potatoes & Pineapple (serves 4)

Served 1/27/2008

Source: "The Vegetarian Meat & Potatoes Cookbook" by Robin Robertson

• 2 shallots, chopped

• 1 clove garlic, minced

• 1 hot chili (Thai bird, or serrano, or jalapeno)

• 1 tsp peeled and minced fresh ginger (or galangal)

• 1 tsp minced Lemongrass (use soft core) or Dill Weed

• 1 TBL soy sauce or Bragg Liquid Aminos

• 1 tsp brown sugar

• 1/2 tsp ground cardamom

• 1/2 tsp ground coriander

• 1/4 tsp turmeric

• 1/2 tsp ground cumin

• 1/8 tsp ground cinnamon

Peanut Oil

• 1 medium yellow onion, coarsely chopped

• 2 large potatoes, peeled and cut into bite size cubes

• 1 1/2 cups vegetable stock

• 1 pound extra firm tofu, cut into 1-inch chunks

• 1 cup pineapple chunks

• 1 cup coconut milk.

1. In a food processor (or blender), combine the shallots, garlic, chili, ginger, lemongrass, soy sauce, and brown sugar - process until smooth. Add the cardamom, turmeric, cumin, cinnamon, and 1 TBL of peanut oil - process to form a paste. Set aside.

2. Heat 1 TBL of peanut oil in a large pot over medium heat. Add the onion, cover, and cook (stirring a few times) until the onion is softened - about 5 minutes. Add the potatoes and spice paste (made earlier) then cook for another 3 minutes. Stir in the vegetable stock, cover, and simmer until the vegetables are soft - about 25 minutes.

3. Stir in the tofu chunks, pineapple, and coconut milk - simmer for 5 minutes longer. Serve immediately.

Serve with (or on) jasmine rice.