Vegetable curry - Kari Sayur

Tonight's dinner; posted because I like it, and I recall someone on here quite likes a vegetarian curry.
A great way to use up the bits and bats of veg from the garden.

1 lb assorted vegetables, I used new potatoes, coarsely shredded cabbage, baby carrots, calabrese. But use your imagination with what you have !

2 tbl oil
1 onion, chopped
2 crushed garlic cloves
1-2 fresh or dried chillies
1 tsp coriander seed
1 tsp cumin
1/2 tsp ginger powder
1/2 tsp turmeric
6 blanched almonds
16 fl oz coconut milk
juice of 1/2 lemon or to taste
salt and pepper to taste

Chop the vegetables to fork sized pieces. Grind together the dry spices (including chillies if using dried) and almonds.
Heat the oil. Add the onion, then the garlic (and chillies if using fresh), fry till softening then the dry spice mix. Fry for a further minute, add the coconut milk. Bring to a simmer. Keep the pan uncovered.

Now add the veg in stages. The secret is to add them according to cooking time, so potatoes go in first, and shredded cabbage towards the end. The skill is to judge it so that they are all done together.

When the veg is done, add lemon juice, salt and pepper to taste. I like to eat it with basmati rice to soak up the sauce.

mmm i like the smell/taste of this