Coconut Tofu Keema

4.3
(211)

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.

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Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hrs 5 mins
Servings:
10
Yield:
10 servings

Ingredients

  • ¼ 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 ½ teaspoons ground ginger

  • 1 teaspoon salt

  • 1 tablespoon red pepper paste

  • 6 cups tomato sauce

  • 1 ½ cups frozen peas, thawed

  • 1 ½ 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.

  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.

Nutrition Facts (per serving)

235 Calories
17g Fat
17g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 235
% Daily Value *
Total Fat 17g 22%
Saturated Fat 9g 46%
Sodium 1053mg 46%
Total Carbohydrate 17g 6%
Dietary Fiber 5g 17%
Total Sugars 9g
Protein 8g
Vitamin C 18mg 90%
Calcium 189mg 15%
Iron 6mg 33%
Potassium 782mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.