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In a dutch oven over medium heat, warm the ghee or coconut oil. Add the onion, garlic, ginger and salt and sauté until softened but not browned. About 5 minutes.
Add the coriander, curry powder, turmeric, muscovado or brown sugar and sauté another minute.
Add the peanut butter, coconut milk, fish sauce (if using), tomatoes and coconut water or broth and stir to mix. Let everything simmer on low for 15 minutes.
Add the chile paste and cilantro and basil and transfer sauce to a blender. Run the blender until the sauce is smooth and then transfer it back to the pot. Stir in the lime juice. Taste for seasoning.
Cut the tofu into 1” cubes and prepare all your vegetables. Add the carrots and shallot to the pot first and cook for 8 minutes, then add the tofu, bell pepper, mushrooms and snap peas and cook another 10-15 minutes until all the vegetables are just tender but not mushy.
For serving, serve each bowl with a scoop of rice and a generous portion of vegetables and sauce. Garnish with whole milk yogurt and cilantro.