Coconut Tofu Keema Recipe

I always thought making Indian food would be overly complicated.

Author:
Jenn Louras
Updated:
Sep 15, 2020
Original:
Sep 13, 2013

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

Instructions:

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