In a wok or large sauce pan add the vegetable oil and, when it’s hot, add the tofu cubes; fry on medium heat until tofu turns golden; take the tofu out of the wok and set aside;
Add the coconut oil in the wok; when it’s hot,add the garlic and fry it for 30 seconds on medium heat;
Add the ginger and fry for another 30 seconds,until fragrances combine;
Pour in the coconut milk and add the curry powder, turmeric powder, chili flakes, salt and curry leaves (if using); stir well until the spices are completely incorporated (no lumps); bring it to a boil;
Add vegetables, fried tofu and ¾ cup of water; cover with a lit and let it cook for 10-12 minutes until vegetables become crisp, then turn off the heat;
Put the curry in large bowls and enjoy!