Coconut Tofu Keema

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Most Helpful Positive Review

Apr 27, 2007

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.

—michelle j.

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Most Helpful Critical Review

Apr 22, 2009

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.

—KUPPUSAMY

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175 Ratings

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Mar 19, 2008

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!

—Amy G

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Oct 22, 2006

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.

—Travisalta

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Dec 03, 2007

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!

—JenneB

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Sep 26, 2007

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.

—elissa

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Oct 13, 2007

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.

—jL

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May 02, 2008

it took A LOT more seasoning to get this baby kicking, and even then i was told it wasn't enough. something was off, but i couldn't figure out what. i did hear on no reservations that when cooking indian you shouldn't use non-stick cookware, because the burning is a vital part of the flavor. i don't have nonstick, so maybe that was where this dish was lacking. a lot of time and tasting went into this - i think i will stick with going out for indian.

—cstank

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Nutrition

Calories
235 kcal
12%

Carbohydrates
17.4 g
6%

Cholesterol
0 mg
0%

Fat
17.1 g
26%

Fiber
4.8 g
19%

Protein
7.8 g
16%

Sodium
1053 mg
42%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Coconut Tofu Keema

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 235
Calories from Fat: 154

% Daily Value *
Total Fat 17.1g 26 %
Saturated Fat 9.2g 46 %
Cholesterol 0mg 0 %
Sodium 1053mg 42 %
Potassium 782mg 22 %
Total Carbohydrates 17.4g 6 %
Dietary Fiber 4.8g 19 %
Protein 7.8g 16 %
** Sugars 8.8g
Vitamin A 95 %
Vitamin C 30 %
Calcium 24 %
Iron 60 %
** Thiamin 23 %
Niacin 30 %
Vitamin B6 18 %
Magnesium 25 %
Folate 26 %

* 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.