COCONUT TOFU KEEMA
I think I got this from AllRecipes...? Serve over hot Basmati or Jasmine rice, with plain yogurt on the side.
Provided by TattooedMamaof2
Categories Curries
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 411.9, Fat 26.9, SaturatedFat 14.4, Sodium 1781.2, Carbohydrate 36.8, Fiber 8.9, Sugar 19.7, Protein 13.5
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- Start with washing the tofu under running water and cut into pieces. Next, cut the carrots and thinly grate the onions and garlic.
- Heat a pan over medium flame and pour the olive oil in it. Add garlic in the heated oil and stir. Once the garlic is browned, add the onion to the pan and cook. After the onions starts to turn transparent, add the tofu and cover. cook for around 10 minutes.
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