PREPARATION

1. Take a pan, add 500 milliliters water, 100 grams carrots, 100 grams green peas and mix it well.
2. Bring it to a boil.
3. Boil for 5 - 7 minutes on medium heat.
4. Remove it from heat and keep aside.
5. Heat 30 milliliters olive oil in a skillet, add 1 teaspoon garlic and stir well.
6. Then, add 80 grams onions and fry till translucent or until it turns golden brown in color.
7. Add 360 grams tofu and mix it well.
8. Cook for 5 - 7 minutes on medium heat.
9. Now, add the boiled veggies and mix it well.
10. Add 1 tablespoon red chili paste, 1 teaspoon salt, 1 teaspoon curry powder, 1/2 teaspoon cumin powder and mix it well.
11. Cook for 3 - 5 minutes on medium heat.
12. Then, add 400 milliliters coconut milk and mix it well.
13. Bring it to a boil.
14. Now, add 300 grams ketchup, 1 teaspoon dry ginger powder and mix it well.
15. Cover it with lid and cook for about 15 minutes on medium heat.
16. Open the lid and give it a nice stir.
17. Cook for another 3 - 5 minutes on medium heat.
18. Remove it from heat.
19. Garnish with coriander.
20. Serve hot.