I love korma - my favorite meat curry is chicken korma. :) So when this recipe came up for adoption, I was very pleased to be able to take it in and give it a new home! Many thanks to Carla for helping with the editing of this recipe.
Heat butter/ghee/oil in a large wok style pan over medium-low heat.
Add curry powder(s), garam masala, cumin (if using), nutmeg, and cinnamon and allow to cook 2 minutes (it should sizzle, but not smoke), stirring occasionally.
Mix in onion and garlic; increase temperature and saute until onion is near translucent.
Add tomatoes, green chiles, and vegetable broth and bring to a simmer.
Mix in the potatoes, cauliflower, carrots, green beans, and cilantro; cover and cook over medium-low heat for 25 to 30 minutes, until vegetables are tender, but firm.
Mix in sliced red bell pepper, coconut milk, and cashew butter; cook 15 minutes. (You can warm the cashew butter a bit in the microwave, first, to soften it and allow it to mix in better.)
Remove from heat, stir in yogurt, and season to taste with salt; during the cooking, there should be enough liquid to form a good korma sauce base, if more sauce is desired, add additional vegetable broth.
Serve over basamati rice and garnish with chopped cashews.
Note: if you're not fond of green beans, you can substitute snow pea pods, but add them along with the red bell pepper and not earlier.