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!
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)
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)
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)