Peel and finely chop the onion, garlic and ginger. Halve the chilli pepper, remove the core and also cut into small pieces. Cut the carrots into slices, with or without the skin, as desired.
Heat the oil in a large saucepan. Sweat the onion, garlic, ginger and chilli in it for about two minutes. Add sugar and curry powder and fry briefly. Then add the carrot slices, peas, lentils and beans.
Pour in the vegetable stock and coconut milk. The vegetables should be just covered with liquid (add a little vegetable stock if necessary). Season with salt and pepper, bring to the boil and then simmer with the lid closed over low to medium heat for about 15 minutes. Stir occasionally.
While the curry is simmering, cut the tofu into approx. 2 cm pieces. Finely chop the coriander or parsley. Add the tofu about 5 minutes before the end of the cooking time. Season again to taste and, if necessary, season again. Sprinkle with coriander and coconut chips on top. This fits z. B. Rice.