Banana Tofu Curry

1 package extra firm tofu, drained and cut into 3/4" cubes
1 can coconut milk
3 large or 4 medium bananas, split and cut into chunks
1/4 cup dried shredded coconut
1/2 cup raisins
2 tbs. curry powder
1 tsp. cumin
3/4 tsp. nutmeg
1 20 oz. can pineapple chunks in their own juice
3/4 cup frozen peas
1 14 oz. can garbanzo beans (chick peas)
(optional) 1 14 oz. can straw mushrooms, drained.
(optional) 1/4 cup cashews


Place everything but the tofu and bananas into a pot over a medium-high heat; bring to a low boil, stirring. Reduce heat to medium-low, add tofu and bananas, cook for about 5 minutes until it is all heated through. Serve over rice or couscous, with a side of nuts, raisins, and Major Grey mango chutney.