To make the spice mix, toast the whole spices and seeds until fragrant, then grind in a spice grinder or with a mortar and pestle. Mix through the turmeric and chilli powder. Set aside until needed.
Melt the oil in a large saucepan over medium heat. Add the onion and cook for 5 minutes, or until softened. Stir in the garlic, spice mix, and curry leaves and cook for about 30 seconds, or until fragrant. Add the chilli, ginger and chopped coriander and cook for 1 minute to soften, then stir in the coconut cream, poppy seeds, cashews, tomatoes, and chicken broth or water. Mix well and bring to a simmer, then reduce the heat to low, cover with a lid and cook for 20 minutes to allow the flavours to develop. Add the carrot and cook for 10 minutes, then add the remaining vegetables, cover, and cook for a further 20 minutes, or until all the vegetables are tender. Season with salt and pepper.
Sprinkle the coriander leaves over the vegetable masala and serve with the cauliflower rice and a wedge or two of lemon to squeeze on top.
Catch this recipe and a whole lot more in Pete Evans’ Eat Your Greens book!