Owen: very tasty, added okra and cashews whole rather than a paste which worked well. Okra fave the creaminess that the paste would have added I think.

https://www.indianhealthyrecipes.com/mixed-vegetable-curry/

Simple vegetable curry made with mixed vegetables, spices and herbs. This Indian style dish is easy to make and tastes delicious. Serve it with rice, roti, naan or bread.

Notes:

• Use low heat chili powder like Kashmiri. For no heat, you may leave out the chili powder. If your garam masala already has chili included, cut down the quantity of chili powder.
• To make the dry version of this, reduce tomatoes and water, leave out cashew cream/coconut milk.
• If you want to omit the cashew/coconut milk, make sure you use sweet tomatoes else your curry can turn out too tangy.
• If you use more coconut milk you need to balance the flavors with more ground spices.

Method:

1. Omit if using coconut milk – To make cashew cream, soak the whole nuts in half cup hot water for 15 minutes. Grind in a small grinder with the soaked water to a smooth puree. You can add more water to make a smooth puree.
2. Pour oil to a hot pan. Add the whole spices & curry leaves (optional). When they begin to sizzle, add the onions and green chili. Saute until golden.
3. Add the ginger garlic and saute for a minute. Lower the heat and stir in the ground spices, followed by tomatoes.
4. Saute until the tomatoes cook down and begin to release oils. Optionally add the cashew cream or coconut milk, reserving 2 tbsps. to garnish.
5. Add all the vegetables and saute for 2 to 3 mins on a medium high heat. Pour half of the hot water & mix well.
6. Cover and cook on a medium heat until the veggies are fork tender, adding more hot water only as required.
7. Taste test and add more salt and garam masala if required. Crush kasuri methi in your palms and sprinkle.
8. Garnish Vegetable Curry with chopped coriander leaves & cashew or coconut cream. Serve with fluffy Basmati Rice, Coconut Rice, Jeera Rice, Turmeric Rice, Chapati, roti, Naan