Macadamia-Pineapple Curry

Spice Things Up

This is an ideal post-workout dinner. It features curry (which contains the anti-inflammatory spice turmeric) along with pineapple, a source of bromelain, shown in studies to help repair muscle. The fresh ginger works to reduce muscle pain.

Macadamia-Pineapple Curry

Serves 6

6 ounces macadamia nuts
1 15-ounce can coconut milk
3 Tbs. vegetable oil
1 14-ounce package extra-firm tofu, drained, diced small
2 cups fresh pineapple, diced small
3 large cloves garlic, minced
2  Tbs. finely minced fresh ginger
2 Tbs. yellow curry powder
¼ cup fresh squeezed lemon juice
Sea salt to taste
6 scallions, cut into 1-inch pieces

In a food processor or blender, grind the macadamia nuts until they are powdery. With the machine running, add the coconut milk in a thin stream. Set aside for later use.

In a large skillet, heat the vegetable oil. Add the tofu cubes. Cook over medium heat, stirring occasionally until the tofu cubes are golden brown on all sides. Add the pineapple, garlic, and ginger. Stir until the garlic and ginger are fragrant. Reduce heat to low. Add the curry powder and stir until curry is evenly distributed. Add the coconut milk/macadamia nut mixture. Cook, stirring frequently, until the sauce begins to thicken. Add the lemon juice. Salt to taste. Stir in the scallions. Serve over rice or noodles.

PER SERVING: 515 CAL; 11 G PROT; 47 G TOTAL FAT; 19 G CARB; 0 MG CHOL; 18 MG SOD; 6 G FIBER; 7.6 G SUGARS

Excerpted from The Functional Foodie: 50 Powerhouse Ingredients Go Gourmet by Ayn Nix and Andi Phillips, featuring top-researched ingredients along with delicious recipes. Available at amazon.com, target.com, and borders.com.