Heat the oil in a wide saucepan.
Add the ginger and garlic and saute for a minute until fragrant but don't let it burn.
On medium heat, add the spice powder and stir to toast, about a minute.
Add the carrots and stir for a minute.
Add the tomatoes and stir. Cook for a few minutes until the tomatoes are broken down and the juices have evaporated.
Add the peas, corn kernels and the textured vegetable protein. Add the salt.
Cook for about 15 more minutes, until all the flavors have blended.
Add the coconut milk, mix in, and turn off the heat. Add the mint and mix.
Serve hot with chapatis or rice.