Heat the oil in a large skillet over medium heat until it shimmers and begins to gently smoke. Add the toasted spices—garam masala, turmeric, and cinnamon—and cook for about 30 seconds until fragrant, stirring constantly to release their aromatic oils.
Add the finely chopped onion and minced garlic to the pan, sautéing for 5-7 minutes until they become golden and smell nutty, stirring often to prevent sticking or burning.
Stir in the tomato paste and cook for another 2 minutes, blending it thoroughly with the onion and garlic until the mixture turns a deep, glossy red and smells rich.
Pour in the coconut milk, stirring to combine, and then add the sliced carrots and cauliflower florets. Bring the mixture to a gentle simmer, about 80°C (175°F), and cook uncovered for 10-15 minutes until the vegetables are tender but still vibrant and slightly crisp.
Check the sauce: it should be silky and slightly thickened, with a fragrant aroma. If it looks too watery, simmer for a few more minutes or blend a handful of soaked cashews into the sauce for extra creaminess.
Add the frozen or fresh peas and stir. Season with salt to taste, then cook for another 2-3 minutes until the peas are heated through and vibrant.
Remove the skillet from heat and stir in chopped fresh cilantro for a bright, herbal finish. Let the korma rest for 5 minutes to allow flavors to meld and sauce to thicken slightly.
Serve hot alongside steamed rice or warm flatbread, with extra cilantro on top for a fresh burst of flavor.
