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First, heat the olive oil in a large skillet over medium heat. Add the chopped onion. Cook for 5 minutes, or until softened.
Add the minced garlic and ginger to the pan. Cook for another 1 to 2 minutes, stirring frequently.
Stir in the cumin, coriander, turmeric, paprika, and cayenne powder. Cook for 1 minute, until fragrant.
Add the diced vegetables to the pan. Stir to coat them in the spices. Cook for 2 to 3 minutes, until veggies start to soften.
Next, pour in the coconut milk and vegetable broth. Stir to combine. Bring this to a simmer and cook for 12 to 15 minutes, until veggies have reached desired tenderness.
In a blender or food processor, blend the cashews with a little water until it becomes a smooth paste.
Add the cashew paste and yogurt to the skillet. Stir. Cook for 3 minutes, until the flavors meld together.
Season with sea salt to taste. Adjust the spices as needed.
Finally, remove the pan from the heat. Serve the vegetable korma over cooked brown rice. Garnish with fresh cilantro.