Coconut Tofu Keema Recipe

Ingredients

• ¼ cup olive oil
• 4 cloves garlic, pressed
• 1 medium onions, minced
• 1 (14 ounce) package extra firm tofu, diced
• 1 (16 ounce) can coconut milk
• 1 tablespoon ground cumin
• 1 teaspoon curry powder
• 1 ½ teaspoons ground ginger
• 1 teaspoon salt
• 1 tablespoon red pepper paste
• 6 cups tomato sauce
• 1 ½ cups frozen peas, thawed
• 1 ½ cups chopped carrot

Instructions

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.

2. 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, about 30 minutes.

   Nutrition Facts

   Calories: 235

                                                     % Daily Value *

   Total Fat: 17.1g                               26 %

   Saturated Fat: 9.2g

   Cholesterol: 0mg

   Sodium: 1053mg                             42 %

   Potassium: 782mg                         22 %

   Carbohydrates: 17.4g                      6 %

   Fiber: 4.8g                                          19 %

   Sugar: 9g

   Protein: 7.8g                                      16 %

   Exchange Other Carbs: 1

   Vitamin A Iu: 4748IU

   Niacin Equivalents: 4mg

   Vitamin B6: 0mg

   Vitamin C: 18mg

   Folate: 47mcg

   Calcium: 189mg

   Iron: 6mg

   Magnesium: 69mg

   Thiamin: 0mg