1) Bring coconut milk and water just to a boil, then reduce heat to a low simmer.

2) Add curry and ginger.

3) Whisk until both are well-incorporated.

4) Add carrots and spices (except basil leaves). Cover and simmer until carrots are almost soft, but take care not to overcook them. Nobody likes a mushy carrot.

5) Add tofu. Cover and simmer a few more minutes.

6) Add all remaining ingredients (except garnishes). Cover and simmer for just a few more minutes, until beans turn bright green but are still crisp.

7) Garnish with bell pepper strips and freshly ground black pepper.

8) Optional addition: If you really like the coconut flavor and want to take it over the top, add a couple of tablespoons of coconut oil when you put in your tofu. It's amazing!