South Indian-Style Vegetable Korma

Soak the cashews in hot water for 20 minutes, then drain. Cut the mixed vegetables into small, even pieces so the carrot, cauliflower, potato, green beans and peas cook evenly.

Blend the soaked cashews, coconut flesh and 100 ml water into a smooth, thick paste. Slice the onion, finely chop the garlic and ginger, dice the tomatoes, and chop the coriander.

Heat the oil in a heavy-bottomed pot over medium heat. Add the fennel seeds, cinnamon stick, cardamom and cloves; toast for 30–40 seconds until fragrant.

Add the onion and salt and fry for 5–7 minutes until golden. Stir in the garlic and ginger and cook for 1 minute, then add the turmeric, cumin, ground coriander and ground chili.

Add the tomatoes and simmer for 4–5 minutes until softened and the oil starts to separate from the masala. Add the mixed vegetables, stir, and pour in the remaining 250 ml water. Cover and simmer on low heat for 12–15 minutes, until the vegetables are almost tender.

Pour in the coconut-cashew paste, stir, and cook for another 5–7 minutes on low heat so the sauce thickens and the vegetables become soft but not mushy. Remove the pot from the heat, let it cool slightly, then stir in the plain yogurt so it doesn't curdle.

Taste the korma, add more salt if needed, sprinkle with coriander, and serve hot with rice, puri or chapati.