Begin by heating the coconut oil and 2 tablespoons of butter in a large skillet over medium heat. Once melted, add the finely diced red onion and sauté for about 5-7 minutes, or until it becomes translucent.
Next, stir in the sliced carrots, diced red pepper, diced baby gold potatoes, and chopped cauliflower. Cook for another 8-10 minutes, stirring occasionally, until the vegetables begin to soften.
Now it’s time to add the minced garlic and ginger. Stir them into the vegetable mixture and cook for an additional 2 minutes to release their fragrant aromas. Then, mix in the sugar, turmeric, coriander, paprika, garam masala, cumin, cardamom, and cayenne pepper (if using). Let this cook for another minute.
Incorporate the tomato paste and crushed tomatoes, stirring well to combine. Pour in the vegetable broth, bringing everything to a gentle simmer. Allow the mixture to cook for about 15-20 minutes, until the vegetables are tender.
Lower the heat and stir in the remaining butter, heavy cream, and frozen sweet peas. Cook for another 5 minutes, just until the peas are heated through. Adjust the seasoning with salt and pepper to your taste.
Finally, remove the skillet from the heat and stir in the chopped cilantro or parsley for a fresh finish. Serve your Vegetable Masala warm.
