1/4 cup ghee or oil
2 tsp. black mustard seeds

  • heat ghee/oil in a large pot, add mustard seeds, and wait for them to sputter

1 onion, chopped
1 tsp. fresh ginger, grated
1 clove garlic, minced
3 thai green chilies or 1 serrano, sliced

  • add to pot and stir fry until onions are translucent, about 5 minutes

1 1/2 tsp. black pepper
1 1/2 salt
3/4 tsp. mild red chile powder
1/2 tsp. turmeric
3 roma tomatoes, chopped
2 tbsp. cashew or peanut butter

  • stir in and simmer until tomatoes start to break down, about 5 minutes

1 lb. frozen mixed veggies
1 can coconut milk

  • add and bring to a boil, then reduce heat and simmer until veggies are cooked through, about 10 minutes

1/2 tsp. garam masala
2 tbsp. cilantro, chopped

  • sprinkle over the dish and serve with rice, roti, or naan

source: https://cooking.nytimes.com/recipes/1024095-kerala-style-vegetable-korma