Simmer tomatoes in the water until tender, then puree in a blender. Cook the onion and garlic in vegan butter until softened. Add the spices, bay leaf, chili and cook for 3 minutes. Add the coconut milk and the tomato liquid and bring to a boil. Add the peas, reduce heat, and cook until tender. Season with coconut sugar and pepper and salt and stir in the mint and honey.