Tofu Pineapple Coconut Curry is a practical kitchen recipe from Kiyaan Singh's ctrlshifteat kitchen, formatted for clear prep, cooking, and serving.

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 3
  • Category: Main Course
  • Cuisine: Asian

Ingredients

To marinate the tofu

  • 200 gram extra-firm tofu
  • 1/4 teaspoon red chili flakes
  • 1/4 teaspoon garam masala powder
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon salt

For the curry

  • 1 cup pineapple chunks (I used canned)
  • 1 red onion (chopped)
  • 1/2 of a large bell pepper (I used a mix of green and red)
  • 2-3 garlic cloves (finely chopped)
  • 1/2 can of 14 oz diced tomatoes
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon red chili powder
  • 1/2 cup coconut milk
  • 4 large basil leaves (roughly chopped)
  • 3-4 teaspoons vegetable oil
  • 2 tablespoons chopped cilantro
  • 2 teaspoons lime juice
  • 10-15 roasted unsalted cashews (broken)
  • salt (to taste)
  • spring onions (to garnish)

Method

  1. Press the tofu with some heavy weight for 20-30 minutes to get rid of excess moisture then cut into small cubes.
  2. In a bowl toss together cubed tofu, red chili flakes, salt, garam masala powder and ground black pepper. Set aside for 10-15 minutes.
  3. Heat a pan on medium heat and add 2 teaspoons of oil to it. Once the oil is hot, add the marinated tofu to the pan.
  4. Cook for 5-6 minutes till tofu is golden brown on both sides. Set aside.
  5. In another pan, heat 2 teaspoon of oil on medium heat. Once hot, add chopped red onion and chopped garlic cloves. Cook for 2 minutes till the raw smell goes away.
  6. Add cubes bell peppers and cook for another 1-2 minutes.
  7. Now add pineapple chunks and cook for a minute.
  8. Add 1/2 of the 14 oz can of diced tomatoes and mix. Cover and cook the tomatoes for 2-3 minutes.
  9. Add red chili powder, curry powder, salt and mix till well combined. Cook the spices for a minute.
  10. Add the pan fried tofu to the pan and mix. Cover and cook for 5-6 minutes on medium heat.
  11. Add coconut milk, fresh basil leaves and mix.
  12. Let the curry simmer on medium-low heat for 2-3 minutes.
  13. Add roasted cashews, chopped cilantro. Also squeeze in some fresh lime juice and mix.
  14. Garnish with chopped spring onions and serve hot.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.