Grind coconut, cashews, poppy seeds and chillies into a smooth paste.
In a pan, add coconut oil. Once heated add bay leaf, cinnamon, cardamom and fennel.
Now add the chopped onions and curry leaves. Cook onions until transcluent. Do not over cook the onions.
Add the ginger garlic paste.
Add all the vegetables and fry for 1 minute.
Add coriander powder.
Add enough water to cook the vegetables.
Cover the pan with a lid and allow the vegetables to cook.
Once the vegetables are well cooked, add yogurt and simmer the flame.
After 5 minutes, Add the cashew and Coconut paste.
Add tomato and coriander leaves, cover again and cook for 5 minutes.
After 5 Minutes the kurma will be ready to serve.