In a large saucepan warm the olive oil over medium heat. Add the onion and garlic, stirring to coat with the warm oil. Allow the onion and garlic to soften and become very fragrant, about 5 minutes. Add the garam masala, cumin, turmeric, ginger and cinnamon and stir for another minute or two. Add the sweet potato, potatoes and the salt. Stir to combine.
Add the tomatoes, coconut milk, water and bay leaf. Turn the heat up to high and bring the mixture to a boil, stirring gently.

Reduce the heat to a simmer and allow the mixture to cook uncovered for about 20 minutes, or until the potatoes are tender. Add the tofu, peas and green beans, stirring very gently as not to break up the delicate tofu cubes. When the beans are crisp-tender and the tofu is heated through, remove the pot from the heat.
Serve over basmati rice garnished with crushed cashews and chopped coriander.