Coconut Tofu Keema

Coconut Tofu Keema

43saves
1hour5min


196 people made this

A lovely vegetarian Indian dish with tofu. Serve over hot rice with naan or other Indian bread and yoghurt on the side.

she_cooks

Ingredients
Serves: 6 

  • 4 tablespoons olive oil
  • 4 cloves garlic, crushed
  • 1 medium onion, finely chopped
  • 500g firm tofu, diced
  • 400ml can coconut milk
  • 1 tablespoon ground cumin
  • 1 teaspoon curry powder
  • 1 1/2 teaspoons grated fresh ginger
  • 1 teaspoon of chopped green chilli, or to taste
  • 1 teaspoon salt
  • 1 tablespoon red pepper paste or paprika
  • 1.5 litres passata or tomato puree
  • 225g frozen garden peas, thawed
  • 3 medium carrots, grated

Directions
Preparation:20min  ›  Cook:45min  ›  Ready in:1hour5min 

  1. Heat olive oil in a large saucepan over medium heat. Stir in garlic, onion and tofu. Cover and cook, stirring occasionally, for 5 to 10 minutes.
  2. Stir in coconut milk, cumin, curry powder, ginger, chilli, salt and red pepper paste or paprika and bring to a simmer.
  3. Stir in tomato sauce, peas and carrots. Simmer, covered, about 30 minutes.

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Reviews (3)

jacintabourke17
1

Delicious! I halved this recipe as I was only making it for 2, and still have leftovers for lunches :-) I think you could add little more tofu and maybe even broccoli. - 14 May 2014

jaybe
by
1

Easy and tasty - 14 Mar 2011

KarenR
by
0

Delicious and so easy. - 25 Feb 2013

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