Heat 1 tbsp olive oil in a large pot over low heat.

Stir in 3 tbsp red curry paste, 1 tbsp grated ginger and 1 minced garlic clove; cook until lightly browned.

Add 2 sliced medium carrots, 2 chopped bell peppers and 1 chopped white onion. Stir to coat vegetables with curry-paste mixture.

Stir in 1 can (15 oz) light coconut milk and 1 cup low-sodium vegetable broth. Bring to a simmer and cook until carrots are tender, for about 10 to 15 minutes.

Fold 1 lb cubed tofu and summer for 2 minutes.

Serve over 2 cups brown rice. Top with a lime, basil and cilantro.