Ingredients

• 1/4 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 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

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. Stir in coconut milk, cumin, curry powder, ginger, salt, and red pepper paste; bring to a simmer. Stir in tomato sauce, peas, and carrots; simmer, covered, about 30 minutes.