Coconut Tofu Keema
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
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.
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