Toast the curry powder and garam masala in a small skillet over medium heat, stirring constantly, until the spices are fragrant and slightly darkened, about 2 minutes. Remove from the heat immediately to prevent burning.

Pulse the tomatoes and their juice in a food processor until they are nearly smooth but still have some texture.

Heat the oil in a large Dutch oven over medium heat until it shimmers. Add the onions and cook until they are softened and lightly browned, about 8 to 10 minutes.

Add the garlic, ginger, and chiles to the onions. Cook until fragrant, about 1 minute. Stir in the tomato paste and the toasted spices; cook for 1 minute to bloom the flavors, ensuring the paste is well-distributed.

Stir in the processed tomatoes, cauliflower, tempeh, water, and salt. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the cauliflower is tender and the tempeh has absorbed the curry flavors, about 15 minutes.

Uncover and stir in the frozen peas and coconut milk. Simmer for about 2 minutes until the peas are heated through and the sauce is creamy.

Adjust the seasoning with additional salt to taste. Serve hot, garnished with cilantro.