To make spice mix, dry toast coriander, cumin, peppercorn, cardamom and mustard seed on a frying pan over medium heat until slightly fragrant. Remove from heat and let cool. Add ingredients to a high power blender, spice grinder or use a mortar and pestle until a fine powder forms.
In a large saucepan over medium heat, sauté red onion with neutral oil of choice until fragrant and slightly softened (you can use water/veggie broth for an oil free option). Add chili, garlic and ginger cloves and cook for 1-2 minutes, tossing with a spatula.
Next add spice mix along with tomato paste and let spices toast and "fry", tossing with a spatula for 2-3 minutes.
Now we're ready to add our produce. Start with only ingredients that require more cooking time (i.e. dry beans or pulses, root vegetables) and sauté for 3-4 few minutes. Ingredients that need a quick cook or warm through can be added after the next step.
Add coconut milk to the pan, stirring to combine along with vegetable broth. You can adjust how much liquid you add to adjust the texture of the sauce to your liking. For a thicker sauce, add slightly less coconut milk and veggie broth. Also be sure to give your sauce a taste to make sure you're happy with the flavour.
Finally, add any quick cooking veggies to the pan, increase heat to a light simmer and cook for a few more minutes, stirring constantly.
Once ingredients are cooked through, finish with salt and pepper to taste and enjoy.