Mixed Vegetable Curry

I love eating wet/gravy curries either with rice or roti. But few curries are too cumbersome to prepare and take a long time, which is what I dont have in the morning rush hour.
 Coconut milk is my best friend here giving all curries a rich flavour and making the curry delicious.
So my recipes of gravy curries with coconut milk gravy is very simple and easy to prepare . This recipe uses multiple vegetables but can also try with any vegetable of choice or multiple combinations.

I prepared this for combination to eat Sponge Dosa . One might wonder if they are combination at all but it worked beautifully and I would always try sponge dosa with this curry. 
This curry can also be had with rice/roti/ any dosa.

Recipe:

Ingredients:

Potato - 2
cauliflower - 1/4
tomato - 1 big
carrot - 1
green peas - 1/2 cup
onion - 1
green chillies - 2

coconut milk - 1/4 cup
cashews - 10

cumin seeds - 1/4 tspn
ginger garlic paste - 1 tspn
garam masala - 1/4 tspn
coriander powder - 1/2 tspn
amchur - 1/4 tspn
chilli powder - 1/2 tpsn

oil - 2 tbspn
water as needed for cooking.

Procedure:

• Cut all vegetables into medium sized pieces.
• finely chop green chillies and long slit cut onions.
• In a wok add oil and once heated add cumin seeds.
• add cashwes, green chillies and fry it till cashews are roasted.
• add onions and ginger garlic paste and fry till translucent.
• Add tomatoes and little salt and fry till tomatoes are cooked.
• Add the remaining vegetables and all the masala powders, salt and fry it.
• Add water till the vegetables are drowned and cook with close lid in high flame for 15 minutes till they are cooked.
• Add coconut milk and cook it for another 10 minutes.
• Adjust salt or chilli powder as per taste.
• Alternative option: add all vegetables ,coconut milk and cook in pressure cooker.