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Coconut Tofu Keema


"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 h 5 m servings 235 cals
Original recipe yields 10 servings


  • Calories:
  • 235 kcal
  • 12%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1053 mg
  • 42%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

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  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. Add tomato sauce, peas, and carrots; simmer, covered, about 30 minutes.

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Read all reviews 145
  1. 200 Ratings

Most helpful positive review

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, a...

Most helpful critical review

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 sauc...

Most helpful
Most positive
Least positive

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, a...

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 curr...

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 sauc...

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...

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 t...

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 fo...

This recipe ROCKS! I've added different veggies (runner beans, for example), which allows for variety, since I've made it frequently since the first try. I've also used powdered coconut milk, a...

Very good! I followed the recipe for the most part. Halved the pepper paste so it wouldn't be too spicy. I used two cans of Hunts tomato sauce and one large can of chopped tomatoes (drained)....

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 cooki...