Coconut Tofu Keema

Coconut Tofu Keema
  • 1/4 cup olive oil
  • 4 cloves garlic, pressed
  • 1 medium onions, minced
  • 1 (14 ounce) package extra firm tofu, diced
  • 1 (16 ounce) can coconut milk
  • 1 tablespoon ground cumin
  • 1 teaspoon curry powder
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon salt
  • 1 tablespoon red pepper paste
  • 6 cups tomato sauce
  • 1 1/2 cups frozen peas, thawed
  • 1 1/2 cups chopped carrot


  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, salt, and red pepper paste; bring to a simmer. Add tomato sauce, peas, and carrots; simmer, covered, about 30 minutes.

03/27/2017
Coconut Tofu Keema, recipe PT15M PT1H 5 455 calories

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