Coconut Tofu Keema

Name: Coconut Tofu Keema
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6-8 serving(s)
Ingredients: 1/4 cup olive oil; 4 garlic cloves, pressed; 1 medium onion, 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 carrots, chopped

Submitted by TattooedMamaof2

"I think I got this from AllRecipes...? Serve over hot Basmati or Jasmine rice, with plain yogurt on the side."

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photo by TattooedMamaof2

Ready In:: 1hr 5mins
Ingredients:: 13
Serves:: 6-8

ingredients

¹⁄₄ cup olive oil
4 garlic cloves, pressed
1 medium onion, 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 carrots, chopped

directions

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.

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RECIPE SUBMITTED BY

TattooedMamaof2

I'm a happily married mother of two and I own a jewelry and accessory business. My husband and I were vegan for six years, we now eat poultry and fish. My husband is a personal trainer and competitive bodybuilder, so it's very important that we eat healthy... too bad I have such a sweet-tooth!

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