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Coconut Tofu Keema Recipe

I always thought making Indian food would be overly complicated.
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The spices and flavors are so delicious, I assumed it would take hours upon hours to develop the perfect taste.  As I have been tackling my stay at home mom role, I have been searching for new recipes that fit into our family budget and are easy to make.  Just recently, I made Coconut Tofu Keema that were absolutely delicious and insanely simple.  This recipe was adapted from All Recipes.

Coconut Tofu Keema

Shopping List:

1/4 Cup – olive oil

1 T – garlic, minced

1 – large onion, chopped

1 – 16 oz – extra firm tofu, diced

1 – 16 oz can light coconut milk

2 T – ground cumin

2 t – curry powder

3 t – ground ginger

1 t – salt

1 T – red pepper

48 oz – tomato sauce

12 oz – frozen peas

1-1/2 Cups – carrots, peeled and chopped


  1. Heat olive oil in large saucepan.
  2. Stir in garlic and onion.
  3. After about 5 minutes, stir in tofu and cook for 5 more minutes.
  4. Stir in coconut milk, tomato sauce, cumin, curry powder, ginger, salt and red pepper; bring to simmer.
  5. Stir in peas and carrots; simmer, covered for 30+ minutes.
  6. Serve over rice or with naan.
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