Coconut Tofu Keema Curry

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• Easy

• Serves: 10
• Yield: 10 servings
• Ready in: 1 hour 5 mins (20 mins Prep - 45 mins Cook)

Ingredients

• 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

Preparation method

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.