Easy Malabar Veggie Curry

For coconut paste:

• ½ cup of shredded coconut, fresh or frozen coconut or use dried shredded
• 1/4 teaspoon fennel seeds
• 1 clove
• 2 green cardamom pods or use 1/2 teaspoon ground cardamom

For the sauce:

• 1 teaspoon oil
• 1 teaspoon mustard seeds
• 10 curry leaves
• 1 cup finely chopped onion
• 2 cloves of garlic minced
• ½ inch ginger, minced
• ½ teaspoon ground turmeric
• ½ teaspoon cayenne or Indian red chili powder , use less for less heat
• ¼ teaspoon ground cinnamon
• ¼ teaspoon freshly ground pepper
• 4 ounces tomato puree, canned unseasoned purée
• 2 cups chopped vegetables such as cauliflower, sweet potato, carrots, green beans, zucchini, peas etc.
• 15 ounce can white beans, drained or 1 ¼ cup cooked. You can also use chickpeas and other beans here.
• ¾ teaspoon of salt or to taste
• cilantro and lemon juice for garnish