Coconut Tofu Keema

    Coconut Tofu Keema

    Recipe Picture:Coconut Tofu Keema

    Coconut Tofu Keema


    198 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.

    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

    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 in English (149)


    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


    Easy and tasty  -  14 Mar 2011


    Delicious and so easy.  -  25 Feb 2013

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