Heat 1/2 teaspoon oil in a skillet over medium-high heat. When hot, add the cumin seeds and allow them to flavor or change color significantly. 2 minutes.
Add the chopped asparagus and 1 clove of chopped garlic. Bake for 2 minutes or until some edges are golden brown. Stir occasionally. Put the asparagus on a plate.
In the same pan, add 1/2 tsp oil, the onion, garlic, ginger and a pinch Salt. Cook until translucent. 4 minutes. Stir occasionally.
Add the spices, tomatoes, ketchup and a good splash of water. Cook until the tomatoes are in the sauce. 5 minutes. Stir occasionally and crush larger pieces.
Add the tofu to the chickpeas, spinach and asparagus and mix. Add plant milk, salt and sugar and stir. Cover and cook for 3 minutes. Taste and adjust for salt, sweetness and spiciness. Add more plant-based milk or cashew cream if needed and bring to a boil. Garnish with coriander and red pepper flakes. Serve hot over rice, cooked cereals or flatbread.