Vegetable Korma

Line a medium pot with a thin layer of vegetable broth and sauté onions and garlic over high heat until the onions are translucent, garlic is tender and the liquid has evaporated — about two minutes. Add more broth to reline the pot, plus potato and carrots. Sauté for another three minutes, then add coriander, cumin, cayenne as desired, and a couple dashes of turmeric, stirring to combine. Add tomato sauce, bring to a boil, and reduce to low. Cover and simmer until vegetables are fork-tender, adding additional broth as necessary, about five to ten more minutes. (You always want a thin layer of wetness on the bottom. Keep the coating around the veggies wet). Add peas, stir to combine, and heat for another minute or two to warm up the peas. Add 1/4 tsp garam masala and stir to combine. Add salt to taste if desired. Taste, adding more garam masala or more cayenne (if you want it HOT) and serve.