Dice the onions and tomato. Crush the ginger and garlic. Sauté the onions, ginger and garlic until onions in a bit of coconut oil until tender. Do not let onions go brown though! We need the korma sauce as yellow as possible :)

Add the tomato and a bit water, sauté 5-7 minutes until tomato melts. Add soaked cashews. Blend the sauce with a soup blender or in a jug blender.

Now add the spices: cardamom, turmeric, cumin, coriander, cinnamon, chilli powder, cloves, black pepper corns, salt coconut sugar, coconut milk and chopped green chilli.

Cut the carrot in 1 cm slices and potatoes and sweet potato in 8 equal-sized pieces. Add carrots to the sauce. Simmer for 5 minutes.

Add the potato, sweet potato and a bit of water. Simmer for 5 minutes.

Cut the cauliflower into small florets and add it to the pot with a bit more water. Simmer for 5 minutes.

Cut the courgette in 1 cm slices (do not peel) and add as well. Add the green peas. Simmer 10 more minutes, until all veggies are tender. Don't stir too much or veggies will fall apart.

Cashews and coconut milk should make your korma sauce thick and creamy.

Serve with green pea rice (just boil some rice and green peas together) or vegan naan bread (get some from your local Asian shop :)) Garnish with almond flakes and chopped fresh coriander prior to serving.