Soak the TVP granules in boiling water for 30 minutes. Drain.
Heat the oil, add the onions and a pinch of salt and saute until brown spots start to appear.
Add the ginger and garlic, saute for a few seconds, then add the coriander powder, cumin powder, turmeric and tomato puree.
Stir well to mix, add the garam masala, cayenne, if using, and paprika.
Saute until the tomatoes turn a couple of shades darker and bubble at the edges.
Add the carrot and potatoes. Cook, stirring, for a couple of minutes, then add the green bell pepper. Stir to mix.
Add the TVP granules and the coconut milk. Bring to a boil, cover, and cook over medium-low heat for about 20 minutes or until the potatoes are tender and cooked. Add the green peas and mix. The keema should be dry. If there's any liquid, turn up the heat and let it evaporate, but keep a close eye-- don't let the keema burn.
Sprinkle on the coriander leaves. Stir to mix.