Coconut Tofu Keema Curry

Coconut Tofu Keema Curry


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.


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

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 (1)


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

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