Cut all the vegetables into evenly sized pieces and set aside on a tray.
Heat the oil in a deep pan over a medium–high heat. Add the cassia bark, cardamoms, clove and bay leaf, then immediately add the onions and fry until golden brown.
Add the garlic and ginger and stir for 1 minute. Then add the ground coriander, chilli powder, sugar and salt and stir for 2 minutes.
Add the yoghurt, lower the heat to medium and stir until most of the liquid has evaporated. Add all the vegetables, stir and cook until tender. If the vegetables start to stick, add a splash of water. When they are cooked, add the coconut milk and ground almonds, and stir until the gravy thickens.
Taste and adjust the seasoning before serving. This korma goes very well with any kind of rice or pulao, and is a great accompaniment for meat or fish.
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