Reviewed: May 24, 2012

First off,, this is not a Keema dish,,, neither is it an Indian dish. 'Keema' indicates ground meat such as Beef or Mutton,,,, and Indian Recipes don't contain curry powder,,, ever. Heck, 4 of the other ingredients here are already in the curry powder! (Cumin, Salt, Ginger & Red Pepper). Still a tasty recipe though,,,, cut the tomato sauce to 2 cups, add a can of diced tomatoes,, and replace the Olive Oil (1/4 cup? Really??) with 2 TBL of Ghee or Canola Oil. And don't mince the onions,, chop them finely.

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Reviewer:

Juck

Cooking Level: Beginning

Living In: Apopka, Florida, USA

Reviewed: May 24, 2012

Tasted great! Was more of a curry than anything. I didnt have chili powder so I used 2 tsp chilli paste. Instead of red pepper paste I chopped up 2 dried red chillis and put it in to give it a mild kick. It took 45 minutes of cooking before the carrots were tender enough. As well I used half the tomato sauce and it was plenty saucy still.

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Reviewer:

montrealvancouver

Reviewed: May 23, 2012

I'm never going out for Indian food again; I'll just make it myself. This dish is amazing!

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Reviewer:

katiebringuier

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Reviewed: May 17, 2012

LOVED it but my review really doesn't count since I completely changed the recipe based on what I had in the kitchen: 1) Pressed weight on tofu for about 1/2 hour to drain it 2) Shredded 1/2 green pepper and some onion on food processor. Cooked in olive oil until soft 3) Shredded tofu and added to pepper/onion for 5-10 minutes 4) Add coconut milk with lots of extra cumin & curry; pepper flakes instead of pepper paste 5) Add 24 oz jar of basil tomato sauce instead of tomato sauce 6) Added 2 diced tomatoes 7) Added 1 can peas

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Reviewer:

DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

Reviewed: May 14, 2012

YUMM! This was my first recipe I have made and especially a type of curry dish. I followed other reviewers in reducing the tomato sauce and I added about half a can of diced roasted pepper tomatoes. I didn't have ginger or red pepper paste which I think altered the tastes a little bit. I also added just a little bit of lemon juice.

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Reviewer:

imjustdandy19

Reviewed: May 14, 2012

Maybe I did something wrong, but I followed these directions more or less to the letter, and did not much enjoy the result. If I were to do it again, I wouldn't use canned tomato sauce -- maybe try tomato paste.

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Reviewer:

liz

Reviewed: May 9, 2012

I did not add red pepper. I also cut the spices down and only added a can of tomato sauce.(14oz). It was good. I would maybe only add a half a can of tomato sauce next time.

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Reviewer:

veronica23

Cooking Level: Expert

Home Town: Foley, Minnesota, USA

Reviewed: May 8, 2012

Very good recipe! Finally I found a way to make tofu! Looks and tastes like a fancy restaurant dish, but it is actually very easy to prepare!

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Reviewer:

Liza

Reviewed: Apr. 14, 2012

I like this recipe as a starting point, however I do change a few things. First of all I too reduce the amount of tomato sauce by half. Also I change the order in which I add things. I fry the tofu, then add mustard seeds, cumin, coriander, tumeric and curry powder. I heat these spices until toasted together with the tofu and then add the vegetables. I stir fry those until tender and then add the coconut milk and the tomato sauce. I find that toasting the spices adds a lot more flavor.

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