Mom of a beautiful baby girl. Ironman (or Ironmama). Workout enthusiast. Loves to cook. Tries hard to bake. Wine and dog lover. Passionate about life and wants to try everything!

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Coconut Tofu Keema Recipe

I always thought making Indian food would be overly complicated.  The spices and flavors are so delicious, I assumed it would take hours upon hours to develop the perfect taste.  As I have been tackling my stay at home mom role, I have been searching for new recipes that fit into our family budget and are easy to make.  Just recently, I made Coconut Tofu Keema that were absolutely delicious and insanely simple.  This recipe was adapted from All Recipes.

Coconut Tofu Keema

Indian food

Shopping List:
1/4 Cup – olive oil
1 T – garlic, minced
1 – large onion, chopped
1 – 16 oz – extra firm tofu, diced
1 – 16 oz can light coconut milk
2 T – ground cumin
2 t – curry powder
3 t – ground ginger
1 t – salt
1 T – red pepper
48 oz – tomato sauce
12 oz – frozen peas
1-1/2 Cups – carrots, peeled and chopped

1) Heat olive oil in large saucepan.
2) Stir in garlic and onion.
3) After about 5 minutes, stir in tofu and cook for 5 more minutes.
4) Stir in coconut milk, tomato sauce, cumin, curry powder, ginger, salt and red pepper; bring to simmer.
5) Stir in peas and carrots; simmer, covered for 30+ minutes.
6) Serve over rice or with naan.

Take good care and be well mamas!

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