Coconut Tofu Keema

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.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 235 Calories

Ingredients

• 1 teaspoon salt
• 1 ½ teaspoons ground ginger
• ¼ cup olive oil
• 6 cups tomato sauce
• 1 tablespoon ground cumin
• 1 teaspoon curry powder
• 1 ½ cups chopped carrot
• 1 (16 ounce) can coconut milk
• 4 cloves garlic, pressed
• 1 ½ cups frozen peas, thawed
• 1 medium onions, minced
• 1 (14 ounce) package extra firm tofu, diced
• 1 tablespoon red pepper paste

Recipe Instructions

Step 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.

Step 2

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