• Heat a skillet over medium heat. Add all ingredients coriander seeds through cumin and roast for 2 to 3 minutes or until they start to change color. Add the chilies and coconut and continue to roast for a minute or until coconut starts to change color. Take off heat and mix in the nutmeg, paprika and cinnamon. Cool slightly and grind to a coarse powder in a spice grinder or small blender.
• Add the sauce ingredients to a blender along with the ground spice mixture from above. Add a tbsp or so water and blend until smooth.
• Heat 1 tsp oil in the same skillet over medium heat. Add the blended sauce mixture and cook for 6 to 8 minutes or until the garlic doesnt smell raw and the sauce thickens and changes color. Stir occasionally. You can store this sauce to use later at this point(in the fridge for upto 3 days).
• Meanwhile, combine the veggies except bell pepper, in a saucepan with 2 cups of water. Add 1/2 tsp salt and cayenne to preference. Cover partially and Cook over medium hot until the veggies are al dente. (15 to 20 minutes). Fold in the bell pepper and peas in the last 5 mins. Add greens or cooked beans at this point if using.
• Combine the cooked sauce mixture from Step 3 and cooked veggies and mix well. Simmer for 5 to 10 minutes or until desired consistency. Mash some of the veggies. Taste and adjust slat and heat and mix in. Garnish with cilantro and lemon and serve with crackers, toasted dinner rolls, garlic bread or flatbread.

Instant Pot:

• Make the sauce on saute mode or in a separate skillet (step 1 to 3 above). Once the sauce is cooked, combine the sauce, chopped veggies, 1/2 to 3/4 tsp salt with 1 to 1.5 cups of water and Pressure cook for 8 to 10 minutes (high pressure ) in an Instant pot or electric pressure cooker , Or 6 to 7 mins in a Stove top pressure cooker once the pressure has reached. Let the pressure release naturally, open, taste and adjust salt, garnish with cilantro and lemon. If there is too much liquid, cook on saute for a few mins to reduce.