Coconut Tofu Keema Recipe -
Coconut Tofu Keema Recipe

Coconut Tofu Keema

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  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. Stir in coconut milk, cumin, curry powder, ginger, salt, and red pepper paste; bring to a simmer. Stir in tomato sauce, peas, and carrots; simmer, covered, about 30 minutes.
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Reviews More Reviews

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.

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.

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!

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.

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!

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.

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.

Jan 06, 2007

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, and had a positive outcome. I had it simmer for quite a long time, waiting for the hunny returning later from work than usual, and it made the curry that much richer - which makes this meal a time-tolerant option as well. All around, this is a FANTABULOUS recipe. Thanks for sharing it.


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  • 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.

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