Heat a dry pan on medium heat, add all the spices from step 1.

Fry the spices until the flavors become strong.

Add the spices in a mortar or grinder.

Add the spices from step two, and grind.

When ready, transfer the spice mixture to a storage jar.

In a pan heated with coconut oil, add the tofu cubes. Fry the tofu until it is browned on all sides. Transfer the tofu cubes to a bowl and set aside.

In a double-bottomed pot, on medium-low heat, add a spoonful of coconut oil and chopped onion. Saute the onion until it becomes soft, around 7 minutes, add the carrots and saute for another 5 minutes.

Add the vegetable stock or water over the onion and carrot. Add the sliced tomato.

Increase the heat until it boils, then reduce the heat to low and let it cook.

Add tofu, potatoes and apple. Boil for around 15 minutes, until the potatoes become soft.

Meanwhile, in a small pot, over medium heat, melt the butter. When the butter is completely melted, add the flour. Cook the butter and flour over medium heat, stirring continuously, for around 15 minutes, until the mixture takes on a golden-brown color. Add the grated ginger and 3 tablespoons of the curry spice mix. Stir for about a minute, then remove from the heat and transfer the composition to the pot with the stew.

Add the ingredients and continue to cook the stew until the liquid becomes thicker and creamier. Add salt and pepper to taste, peas, mix until incorporated and serve with white rice.