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!
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
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Method Prep:15min › Cook:25min › Ready in:40min
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.
Remove tofu from freezer, and defrost. Mince, and set aside.
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.