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Tofu keema curry recipe

Tofu keema curry recipe

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  • Recipes
  • Dish type
  • Main course
  • Curry
  • Tofu curry

I based this delicious vegetarian tofu keema curry off my local Indian takeaway version. Love serving it with naan bread and rice for a complete meal - yum!

5 people made this

IngredientsServes: 4

  • 450g firm tofu
  • 3 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 onion, chopped
  • 1 teaspoon minced fresh root ginger
  • 1 teaspoon minced garlic
  • 150g frozen peas, thawed
  • 2 teaspoons curry powder
  • 180g chopped fresh tomatoes
  • salt to taste
  • 1 fresh jalapeno chilli, chopped

MethodPrep:15min ›Cook:25min ›Ready in:40min

  1. Place tofu in a colander, and cover with a plate. Weight down with a frying pan or some other heavy object. Let drain for 30 minutes. Place in the freezer for 24 hours.
  2. Remove tofu from freezer, and defrost. Mince, and set aside.
  3. Heat oil in a large frying pan over medium heat; add cumin seeds, and cook until the seeds begin to sputter. Cook onion, ginger, garlic in oil until browned. Stir in tofu, peas, and curry powder; cook, stirring frequently, for 5 minutes. Then stir in tomatoes and salt. Cover, and cook for 15 minutes. Stir in chopped pepper, and cook for 2 to 3 minutes.

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Reviews & ratingsAverage global rating:(86)

Reviews in English (66)

by Mochi Puffs

I have been making this from a recipe book for a while and this is so much easier! Just as delicious too. I had to make my own curry powder using 2 tsp. ground coriander, 1 tsp. ground cumin, 1/2 tsp. cayenne pepper, 1/4 tsp. turmeric, 1/4 tsp. ground ginger. Thanks for sharing.-24 Jul 2007

by Maddy

Nummy Nummy In My Tummy, as my 10-year-old says!I did use the recommended 1c. vegetable broth (from cube); I mixed the curry powder and 1 tsp ground cayenne (our family loves spicy food!) into the broth, along with two T whole-wheat flour to help thicken it back up a smidge; might should have used cornstarch instead. Stirred the broth in with the tomatoes (I used canned diced ... much easier). Served over steamed basmati rice with naan (gotta have those carbs).Was even better next day, reheated ... flavors merged nicely.Thanks very much!!!!!-28 Dec 2004

Meera Sodha's vegan recipe for spicy mushroom kheema

Meera Sodha’s smoked tofu, mushroom and almond kheema. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food Assistant: Katy Gilhooly.

Meera Sodha’s smoked tofu, mushroom and almond kheema. Food styling: Emily Kydd. Prop styling: Jennifer Kay. Food Assistant: Katy Gilhooly.

Last modified on Tue 9 Jul 2019 09.26 BST

W hen it’s damp and chilly outside, I often turn to a gaudy, floral book of recipes I’ve collected from around India. One of my husband’s favourite dishes is this kheema from the Olympia Coffee House, a Mumbai institution where time goes by as slowly as the ceiling fans. It’s a softly spiced, sweet mince, flecked with herbs and best eaten doused in lime juice with thick slices of white bread. I’ve created this vegan version to transport us all there, for one meal at least.

How to make vegan tofu korma:

The key to any good korma is a flavourful korma paste. This is made up of red onion, garlic, ginger, tomato paste, cumin seeds, coriander seeds, garam masala, turmeric, ground cumin, ground cardamom, cinnamon and chilli.

First the cumin seeds and coriander seeds get toasted in a dry frying pan until fragrant and golden brown and then these are whizzed up with the remaining ingredients in a blender. It will be a gorgeous orange/red colour and smell amazing.

Once the paste is made it then gets cooked with cashew cream and coconut milk. Typically korma paste is cooked with dairy yoghurt and cream but you don&rsquot need them to make a deliciously creamy sauce!

To make the cashew cream blend cashews and water in a high speed blender until creamy.

If you don&rsquot have a high speed blender you&rsquoll need to soak the cashews in hot water for half an hour so they soften.

Tofu is a great ingredient in dishes like curry as it takes on flavour really well. You want to use a firm or extra firm tofu for this recipe, you don&rsquot want it falling apart.

If you can&rsquot find any, make sure you get as much water out of it as you can before cooking.

To make the tofu look more like chicken I like to break it up with my hands instead of cutting it. Fry it in some vegetable or coconut oil until slightly crispy and turning golden. Place aside whilst you prepare the korma sauce.

In the same frying pan, place the korma paste along with coconut milk, cashew cream and vegetable stock.

Bring to a gentle simmer and leave it for about 10 minutes until its thickened and is nice and creamy.

Whilst the sauce is simmering, toast the cashews in a dry frying pan until turning brown. Be careful not to burn them, toss them frequently until browned.

Add the tofu back into the sauce to warm through. Add the juice of half a lemon, taste the sauce and season with salt and pepper.

Top with the toasted cashews and some chopped fresh coriander and it&rsquos ready to serve! I love serving this vegan tofu korma curry with rice, onion bhajis and garlic naan.

For more curry recipes you may enjoy these!

As always if you make this vegan tofu korma curry be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!

Don&rsquot forget to follow along on Facebook, Pinterest and Instagram &ndash I&rsquod love to see you all there!


Ingredients of Coconut Tofu Keema

  • 250 ml coconut milk
  • 1 cup carrot
  • 4 cup tomato ketchup
  • salt as required
  • 1 teaspoon curry powder
  • 1 medium onion
  • 3 tablespoon virgin olive oil
  • 150 gm tofu
  • 1 cup peas
  • 1 tablespoon red bell pepper
  • 1 teaspoon ginger
  • 1 teaspoon cumin
  • 4 cloves garlic

How to make Coconut Tofu Keema

Step 1 Wash the tofu and chop the vegetables

Start with washing the tofu under running water and cut into pieces. Next, cut the carrots and thinly grate the onions and garlic.

Step 2 Make a red pepper paste

Next, add red pepper in a blender with some water, enough to make some smooth paste.

Step 3 Stir fry onions and garlic along with the tofu pieces

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.

Step 4 Mix in the coconut milk and curry powder

Once done, add the coconut milk, curry powder, salt, ginger and red pepper paste to the pan and mix well.

Step 5 Cover, cook and serve!

After the coconut milk is combined well with the tofu, add tomato sauce, peas and chopped carrots to the pan. Cover and cook for half an hour and serve hot!

Difference Between Keema Curry and Dry Curry

If you’re familiar with Japanese “Dry Curry”, or ドライカレー, you may wonder the differences between Keema Curry and Dry Curry. Both dishes look extremely similar but here are how they differ:

Keema Curry

  • Originated in India
  • Use ground meat (mutton, especially in Indian restaurants)
  • Can be soupy (more broth)
  • Originated in Japan (it’s a home-style dish)
  • Almost no soup or sauce
  • Curry Fried Rice or Curry Pilaf are also considered Dry Curry variety.

The base curry sauce

If you want to get curry house style curries right, you need to make them with a base curry sauce. The base sauce is the secret behind that BIR flavour.

Once you make a large batch of base curry sauce (gravy), you can cook all the curry house favourites in minutes.

This essential sauce can be made a few days ahead of time and it also freezes very well. If freezing, be sure to freeze it in small batches, the amount you’ll need for the curries you want to make.

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Nutrition Information:

A Beautiful Plate provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietician.

Keema Dal recipe

I have joined the “reducetarian” movement which “aims to improve human health, protect the environment, and spare farm animals from cruelty by reducing societal consumption of animal products.” I am committing to eliminating food and water waste and reducing the use of meat, poultry, eggs, seafood, and dairy in my kitchen by at least 50 percent starting today. If you too have been alarmed by the recent global climate events and are committed to making small changes in personal behavior, then join along. Our collective action can have a significant impact on the environment.

There are hundreds of blogs that are dedicated to promoting vegan recipes, but few that address the needs of those people who want to make responsible and conscious food choices but cannot make the transition to a completely vegan diet overnight. My new series of “reducetarian recipes” aims to bridge that gap by sharing recipes that use meat, poultry, seafood, and dairy, but sparingly.

This Keema dal recipe (minced meat dal) is the star of ethical meat dishes or reducetarian recipes, in my opinion. It is cooked entirely in a pressure cooker, which saves energy and makes sure that you have only one pot to wash after cooking. By adding meat to a rich lentil dish, we are using less than half the meat than we would if we were making keema curry. We can add spinach, peas, papaya, more tomatoes, and even sliced green beans to incorporate more veggies. It can be eaten with rice, bread, naan, roti, parantha, or even pita. Also, it will keep in the fridge for 4 days.

I have used minced goat meat and split pigeon peas for this recipe, but feel free to use whatever minced meat or dal you have to make your own version of keema dal. Just make sure that you are buying grass-fed meat. I use mint leaves, but don’t buy it if you think you will have no other use for mint leaves after making this dish. We don’t want to waste anything.

How To Cook Tofu For Curry?

I personally dislike the soft texture of uncooked tofu when added directly to the curry sauce. For the best-tasting tofu, toss tofu with one of the seasonings below:

  • 1/2 teaspoon salt
  • 1 teaspoon all-purpose seasoning
  • 1 teaspoon chicken-style seasoning
  • 1 tablespoon Bragg’s Liquid Aminos

Saute tofu cubes in a large non-stick skillet on medium-high with coconut or avocado oil until they are crispy.

Make it a full meal with these vegan Indian recipes!
Tofu Curry
Turmeric Rice (vegan, 6 ingredients, 20 minutes)
Baked Vegetable Pakora (vegan, 6 ingredients, 25 minutes)
Naan (vegetarian or vegan, 4 ingredients, 15 minutes)

Download the free
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