Flavor is excellent. I did not use 6 cups tomato sauce and I'm glad I didn't I think that would've been overkill that would drown out the coconut flavor. I used a 14 oz can diced tomatoes and half of a 14 oz can of tomato sauce. 1 tbsp of pepper paste is plenty spicy if you like it mild add less. I have to say that this recipe makes a large volume I would have preferred it to be half the quantity had too much leftover.
This recipe has excellent flavor and was delicious! I took the advice of other reviewers and cut down by at least half on the tomato and just a little bit of the coconut milk. I added extra curry and also didn't have the red pepper paste so I substituted with some red curry powder which gave it a nice spicey flavor. I'll definitely be making this one again!
Easy and delicious! Usually I use tofu in Asian or vegetarian-zed American foods I wasn't sure how Indian flavors would work with tofu but it was great. My only confusion was the tomato sauce. I wasn't sure how many cans of tomato sauce I would need to get exactly six cups so I just used one large can. Obviously this was a lot less than six cups but the sauce was flavorful and had a lot of body. Also I substituted a pinch of chili powder because I didn't have red chile paste on hand.
I liked this recipe but agree with previous comments such as: 1) it makes a lot! 2) Let it simmer the longer it simmers the better it tastes 3) Use less tomatoe sauce and more coconut milk. I think that it makes a more authintic cream sauce that way. 4) I definately added more curry powder and garlic for a zesty recipe. With these changes it is definately a keeper for my house! Reheats amazingly well!
This was really delicious although it didn't turn out the way I had expected it to at all. It was less "keema" and more curry. For that amount of tomato sauce I suggest at least doubling the tofu. As is the tofu was drowning in the curry and so its minced texture was lost. The curry thankfully was awesome so not complaining. Finally the dish had in my opinion a Thai-Indian hybrid flavour.
I used a combination of curry paste and curry powder instead of cumin and red pepper paste. This recipe also uses way too much tomato sauce. I stopped after about 3 cups of tomato sauce and found the curry to be really good as it was.
This recipe ROCKS! I've added different veggies (runner beans for example) which allows for variety since I've made it frequently since the first try. I've also used powdered coconut milk and had a positive outcome. I had it simmer for quite a long time waiting for the hunny returning later from work than usual and it made the curry that much richer - which makes this meal a time-tolerant option as well. All around this is a FANTABULOUS recipe. Thanks for sharing it.
This is a fnatastic recipe!! My family loves it and my husband really enjoys cooking it. We stick to the recipe then let it simmer for about 30 minutes then add more spices to taste. (Always more curry) It makes a lot but saves and reheats really well! It has become a staple in our house.
Very good! I followed the recipe for the most part. Halved the pepper paste so it wouldn't be too spicy. I used two cans of Hunts tomato sauce and one large can of chopped tomatoes (drained). I ate this with Minute Rice. This recipe makes quite a bit.
I make this all the time but my recipe is a bit different measurement wise. First do NOT use all those tomatoes! It will ruin the curry. Cut it down to about 1 and 1/2 cups of the tomatoe sauce and I like to put the tomatoes and onions in the food processor. I use about 3/4 a cup of coconut milk unsweetened. And add flaked unsweetened coconut for extra flavor. ALSO since my husband is Indian I use paneer. AWESOME if you can find it. Some Indian (Patel Bros) groceries keep it in their frozen food section. You can also find ready made naan chapathi and paratha that are authentic and taste homemade. But you don t have to do all that work. ALSO veggies I cut down to 1 to 1 1/2 cup total.
