Best Vegetable Korma (vegan, gluten-free)

0 In a high speed blender, add the onion, garlic, ginger, canned tomatoes, and cracked pepper. Blend on high for one minute, or until smooth.
1 In in a large pot, heat oil over medium high heat. Add the bay leaves and cook for 30 seconds. Add the spices: turmeric, garam masala, cardamom, cinnamon, paprika, coriander, cayenne, and salt. Saute and cook for 30-60 seconds or until fragrant, careful not to burn the spices. Add the blended mixture to the pot and turn heat down to medium. Cook, while stirring frequently, for 7-8 minutes so the onions and tomatoes can get cooked through.
2 Once the mixture thickens a little and smells fragrant (roasted) and not “raw” anymore, add the veggies and chickpeas. Stir and add the coconut milk. Stir until well combined. Cover and simmer for 15-20 minutes until vegetables are cooked through.
3 Add lemon juice and stir to combine. Taste and adjust flavors by adding more salt, pepper, and/or coconut milk. Serve with rice, hot naan, or flatbread. Enjoy!