Coconut tofu keema curry

    (1)
    1 hour 5 min

    A warm, savoury vegan version of an Indian favourite that is easy to make. Serve over basmati rice with yoghurt on the side.


    195 people made this

    Ingredients
    Serves: 10 

    • 4 tablespoons olive oil
    • 4 cloves garlic, pressed
    • 1 medium onion, minced
    • 400g (14 oz) extra firm tofu, diced
    • 450ml (16 fl oz) coconut milk
    • 1 tablespoon ground cumin
    • 1 teaspoon curry powder
    • 1 1/2 teaspoons ground ginger
    • 1 teaspoon salt
    • 1 tablespoon red pepper paste
    • 1.5L (2½ pints) passata
    • 225g (8 oz) frozen garden peas, thawed
    • 4 carrots, chopped

    Method
    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    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.
    3. Stir in passata, peas and carrots. Simmer, covered, about 30 minutes.

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