Thai Tofu Curry With Potatoes and Pineapple Recipe

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Thai Tofu Curry With Potatoes and Pineapple
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  1. In a food processor, combine the shallots, garlic, pepper, galangal, lemon grass, soy sauce and brown sugar and process until smooth. Add the cardamom, turmeric, cumin, cinnamon, and 1 T of the oil and process to form a paste. Blend in the water. Set aside.
  2. Heat the remaining 1 T oil in a large pot over medium heat. Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes. Add the potatoes and spice paste and cook for 2-3 minutes longer. Stir Stir in the stock, cover, and simmer until the vegetables are soft, 20-30 minutes.
  3. Stir in the tofu, pineapple, and coconut milk and simmer for 5 minutes longer to heat through.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 416.4 Kcal (1743 kJ)
Calories from fat 281.57 Kcal
% Daily Value*
Total Fat 31.29g 48%
Sodium 282.1mg 12%
Potassium 613.31mg 13%
Total Carbs 26.75g 9%
Sugars 14.62g 58%
Dietary Fiber 4.13g 17%
Protein 15.56g 31%
Vitamin C 13.4mg 22%
Iron 4.3mg 24%
Calcium 250.9mg 25%
Amount Per 100 g
Calories 119.44 Kcal (500 kJ)
Calories from fat 80.77 Kcal
% Daily Value*
Total Fat 8.97g 48%
Sodium 80.92mg 12%
Potassium 175.93mg 13%
Total Carbs 7.67g 9%
Sugars 4.19g 58%
Dietary Fiber 1.19g 17%
Protein 4.46g 31%
Vitamin C 3.8mg 22%
Iron 1.2mg 24%
Calcium 72mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.1
  • 12

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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