Creamy Cashew Vegetable Korma

1 bunch asparagus, hard parts trimmed and cut into 2 inch pieces
2 crowns of broccoli, cut into florets
4 medium sized potatoes, cut into large dice
2 cups cut fresh baby spinach leaves
2 carrots, cut into rounds or large dice
1 tbsp chopped garlic (optional)
1 tblsp chopped ginger
2 small green chillies, thinly sliced and deseeded
1 tsp cumin seeds
2 red chillies, torn and deseeded
2 tsp coriander-cumin powder
1 - 2 tsp garam masala powder (or curry powder)
1 tsp turmeric powder
2 - 3 tblsp cooking oil
1/3 cup cashewnuts, ground into a smooth paste
2 - 3 tsp salt

In a large saucepot, heat the oil. Brown the garlic. Add the cumin seeds and red chillies; when they splutter, add potatoes, green chillies, ginger and turmeric. Sautee for a few minutes.

Add all the other vegetables (except spinach), salt, coriander-cumin powder and garam masala powder, with enough water to cover. Cook on medium heat.

When vegetables are halfway done, add spinach. When almost cooked, add the cashewnut paste. Stir well and cook for an additional few minutes. If mixture becomes too thick, dilute to desired consistency with water.

This dish is delicious with flatbreads or rice. Experiment with your favorite vegetables - anything goes!