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Coconut Tofu Keema Curry

  • 10servings
  • 65minutes
  • 244calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B6, H, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons olive oil

  2. 4 cloves garlic, pressed

  3. 1 medium onion, minced

  4. 400g (14 oz) extra firm tofu, diced

  5. 450ml (16 fl oz) coconut milk

  6. 1 tablespoon ground cumin

  7. 1 teaspoon curry powder

  8. 1 1/2 teaspoons ground ginger

  9. 1 teaspoon salt

  10. 1 tablespoon red pepper paste

  11. 1 1/2L (2 1/2 pints) passata

  12. 225g (8 oz) frozen garden peas, thawed

  13. 4 carrots, chopped

Instructions Jump to Ingredients ↑

  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.

  3. Stir in passata, peas and carrots. Simmer, covered, about 30 minutes.

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