Ingredients:
1/4 cup olive oil
4 cloves garlic, pressed
1 medium onion, minced
1 (14 ounces) package of extra firm tofu, diced
1 (16 ounces) can of coconut milk
1 tablespoon ground cumin
1 teaspoon curry powder
1 1/2 teaspoons ground ginger
1 teaspoon salt
1 tablespoon red pepper paste
6 cups tomato sauce
1 1/2 cups frozen peas, thawed
1 1/2 cups chopped carrot

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

Coconut Tofu Keema

Rating: 4.3

Preparation Time: 20 m
Cooking Time: 45 m
Total Time: 1 h 5 m

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