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Coconut Tofu Keema
(212)
1 hour 5 minutes
A lovely vegetarian Indian dish with tofu. Serve over hot rice with naan or other Indian bread and yoghurt on the side.
she_cooks
204 people made this
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
- 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.
- Stir in coconut milk, cumin, curry powder, ginger, chilli, salt and red pepper paste or paprika and bring to a simmer.
- Stir in tomato sauce, peas and carrots. Simmer, covered, about 30 minutes.
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Reviews and Ratings
Global Ratings:
(212)
Reviews in English (152)
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
1
Easy and tasty - 14 Mar 2011
0
Delicious and so easy. - 25 Feb 2013