Put coconut milk in large pot, add curry paste and bring to a boil. Add the basil chopped. After the curry paste had dissolved, add the tomatoes. Add the cut up potatoes and let boil while cutting up carrots and onion. Add the carrots, then in olive oil (or other oil), cook the onion and garlic in a pan. When the onion is tender add to pot. When the potatoes are almost cooked add the garbanzo beans drained and the tofu cut into small cubes.
This recipe makes a lot. For a smaller batch, use 1 can coconut milk and not as much tomato and scale down the other ingredients proportionally.
Variations: For a more yellow curry use vegetable broth (~2 cans) instead of tomatoes and green curry paste instead of red curry paste. Other things that are good in this curry are brocolli and mushrooms. To make a thinner curry, boil the potatoes separately.