Tofu keema curry

    Tofu keema curry

    (85)
    3saves
    40min


    1 person made this

    About this recipe: I based this delicious vegetarian tofu keema curry off my local Indian takeaway version. Love serving it with naan bread and rice for a complete meal - yum!

    Ingredients
    Serves: 4 

    • 450g firm tofu
    • 3 tablespoons vegetable oil
    • 1 teaspoon cumin seeds
    • 1 onion, chopped
    • 1 teaspoon minced fresh root ginger
    • 1 teaspoon minced garlic
    • 150g frozen peas, thawed
    • 2 teaspoons curry powder
    • 180g chopped fresh tomatoes
    • salt to taste
    • 1 fresh jalapeno chilli, chopped

    Method
    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Place tofu in a colander, and cover with a plate. Weight down with a frying pan or some other heavy object. Let drain for 30 minutes. Place in the freezer for 24 hours.
    2. Remove tofu from freezer, and defrost. Mince, and set aside.
    3. Heat oil in a large frying pan over medium heat; add cumin seeds, and cook until the seeds begin to sputter. Cook onion, ginger, garlic in oil until browned. Stir in tofu, peas, and curry powder; cook, stirring frequently, for 5 minutes. Then stir in tomatoes and salt. Cover, and cook for 15 minutes. Stir in chopped pepper, and cook for 2 to 3 minutes.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (85)

    Reviews in English (85)

    by
    34

    I have been making this from a recipe book for a while and this is so much easier! Just as delicious too. I had to make my own curry powder using 2 tsp. ground coriander, 1 tsp. ground cumin, 1/2 tsp. cayenne pepper, 1/4 tsp. turmeric, 1/4 tsp. ground ginger. Thanks for sharing.  -  24 Jul 2007  (Review from Allrecipes US | Canada)

    by
    33

    I skipped the whole long tofu draining and freezing step and it still came out great. I'll make it again.  -  23 Aug 2006  (Review from Allrecipes US | Canada)

    by
    30

    Nummy Nummy In My Tummy, as my 10-year-old says! I did use the recommended 1c. vegetable broth (from cube); I mixed the curry powder and 1 tsp ground cayenne (our family loves spicy food!) into the broth, along with two T whole-wheat flour to help thicken it back up a smidge; might should have used cornstarch instead. Stirred the broth in with the tomatoes (I used canned diced ... much easier). Served over steamed basmati rice with naan (gotta have those carbs). Was even better next day, reheated ... flavors merged nicely. Thanks very much!!!!!  -  28 Dec 2004  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate