Heat the olive oil in deep saute pan. Add the onion, ginger, and garlic; cook 5 minutes, or until soft. Stir in the spices and cook 1 minute. Stir in the tomato paste and flour; cook 1 minute. Add the water, lemon juice, potatoes, and carrots; bring to a simmer. Cook, uncovered, for 20 minutes, or until the vegetables are soft and the liquid thickens (you should have about 4 cups of curry). Season to taste with salt and pepper. Stir in tofu, peas and cilantro.