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Coconut Tofu Keema

"A warm, savory Indian favorite, smooth to make and thrilling to eat. Serve over warm rice, with yogurt at the side, which may be brought to taste to reduce the warmth and add sweetness."

Ingredients :

1/4 cup olive oil
four cloves garlic, pressed
1 medium onions, minced
1 (14 ounce) package greater corporation tofu, diced
1 (sixteen ounce) can coconut milk
1 tablespoon floor cumin
1 teaspoon curry powder
1 1/2 teaspoons floor ginger
1 teaspoon salt
1 tablespoon pink pepper paste
6 cups tomato sauce
1 1/2 cups frozen peas, thawed
1 half cups chopped carrot

Instructions :

Prep : 20M	Cook : 10M	Ready in : 1H5M

Heat olive oil in a large saucepan over medium heat. Stir in garlic, onion, and tofu; cowl, and cook dinner, stirring on occasion for five to 10 minutes.
Stir in coconut milk, cumin, curry powder, ginger, salt, and purple pepper paste; bring to a simmer. Add tomato sauce, peas, and carrots; simmer, blanketed, approximately half-hour.

Notes :

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