Recipe by she_cooks
"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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1 (14 ounce) package
extra firm tofu, diced
1 (16 ounce) can
1 1/2 teaspoons
red pepper paste
1 1/2 cups
frozen peas, thawed
1 1/2 cups
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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Tofu Keema
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 154
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