Coconut Tofu Keema

Coconut Tofu Keema

I made this last night, and it was delicious! A wonderfully delicious curry. There are some good suggestions on the recipe page; the most important one (I think) being to cut the tomato sauce from 6 cups to 3 cups. (one large can). Very easy and delicious recipe.
Prep Time: 20 Minutes

Cook Time: 45 Minutes Ready In: 1 Hour 5 Minutes

Servings: 10 (these serving sizes always trip me out. I don't know who could get 10 servings out of this, not if it's all your eating anyway. And it does make a complete dinner. We got 5 servings from it.)

"Peas, carrots, and tofu are simmered together in coconut milk with spices, creating a warm, savory Indian favorite, easy to make and exciting to eat. Serve over hot rice, with yogurt on the side, which may be added to taste to cut the heat and add sweetness."

Ingredients:

1/4 cup olive oil

4 cloves garlic, pressed

1 medium onions, minced

1 (14 ounce) package extra firm tofu, diced

1 (16 ounce) can coconut milk

1 tablespoon ground cumin

1 teaspoon curry powder 1 1/2 teaspoons ground ginger

1 teaspoon salt

1 tablespoon red pepper paste

6 cups tomato sauce

1 1/2 cups frozen peas, thawed

1 1/2 cups chopped carrot



Directions:

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. Stir in coconut milk, cumin, curry powder, ginger, salt, and red pepper paste; bring to a simmer. Stir in tomato sauce, peas, and carrots; simmer, covered, about 30 minutes.