In a small blender jar, place the onion, garlic, ginger, green chilli, cashews, water and process till smooth.
Heat the oil in a deep pan over medium heat. Add the pureed onion sauce mixture, spice powders and cook till fragrant.
Add the diced tomato, mixed vegetables, coconut milk and sugar. Stir to combine. Cover the pan with a lid, and allow to simmer for at least 8- 10 minutes until the vegetables are tender.
Remove the glass lid and cook for another 4-5 minutes. Taste for seasoning and add more as needed. Garnish with almond flakes, red chilli and coriander leaves.