Tofu, coconut keema

Ingredients

• 1 tablespoon and 1-3/4 teaspoons olive oil
• 1-1/2 cloves garlic, pressed
• 3/8 medium onions, minced
• 3/8 (14 ounce) package extra firm tofu, diced
• 3/8 (16 ounce) can coconut milk
• 1-1/4 teaspoons ground cumin
• 1/2 teaspoon curry powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1-1/4 teaspoons red pepper paste (or toast 2 red peppers, take off the skin and puree)
• packet of tomato paste and about a cup of water, although add more to get the consistency you want
• 1/2 cup and 1 tablespoon and 2 teaspoons frozen peas, thawed
• 1/2 cup and 1 tablespoon and 2 teaspoons chopped carrot

Directions

1. Heat olive oil in a large saucepan over medium heat. Stir in tofu and onion; cover, and cook, stirring occasionally for 5 then add garlic and fry for another 5 minutes. Stir in cumin, curry powder, ginger, salt and fry for a couple of minutes, add the red pepper paste and tomate paste, fry for another minute; add coconut milk, water and bring to a simmer. Stir in  peas, and carrots; simmer, covered, about 30 minutes. 
2. sirve with chopped coriander sprinkled on top

note, this isn't a hot dish so if you want it to be hot, you need to add chile or make a hot sauce to add.