Coconut Tofu Keema Curry

    Coconut Tofu Keema Curry

    (206)
    39saves
    1hr5min


    195 people made this

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

    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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    Reviews & ratings
    Average global rating:
    (206)

    Reviews in English (203)

    lianghh
    by
    3

    I'm not a friend of tofu, so one could replace it with soft boiled potato. I liked the coconut and would add a bit more than suggested.  -  09 Apr 2010

    by
    88

    Flavor is excellent. I did not use 6 cups tomato sauce, and I'm glad I didn't, I think that would've been overkill that would drown out the coconut flavor. I used a 14 oz can diced tomatoes, and half of a 14 oz can of tomato sauce. 1 tbsp of pepper paste is plenty spicy, if you like it mild, add less. I have to say that this recipe makes a large volume, I would have preferred it to be half the quantity, had too much leftover.  -  20 Apr 2007  (Review from Allrecipes US | Canada)

    by
    52

    This recipe has excellent flavor and was delicious! I took the advice of other reviewers and cut down by at least half on the tomato and just a little bit of the coconut milk. I added extra curry and also, didn't have the red pepper paste so I substituted with some red curry powder which gave it a nice spicey flavor. I'll definitely be making this one again!  -  19 Mar 2008  (Review from Allrecipes US | Canada)

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