1Heat the olive oil in a large pan over medium heat.
Add the chopped onion and minced garlic to the pan. Sauté until the onion is translucent.
Add the diced apple and tofu to the pan. Cook for about 5 minutes, stirring occasionally.
Stir in the curry powder, ground cumin, and ground coriander. Cook for another 2 minutes to allow the spices to release their flavors.
Pour in the coconut milk and bring the mixture to a simmer.
Add the peas and cook for an additional 5 minutes, or until the peas are tender.
Season with salt and pepper to taste.
Serve the curry over cooked jasmine rice.