Place the beans, carrots and potatoes in a microwave-safe bowl, add ¼ cup water, and microwave on high for seven minutes or until the potatoes are cooked but not mushy.
Place the coconut milk and poppy seeds in a blender and blend until you have a smooth paste. Add a little bit of water if needed.
Heat 1 teaspoon of oil in a large saucepan or pot over medium heat. Add the mustard seeds and when they pop, add one chopped onion and saute until it starts to turn translucent. Add crushed or minced garlic (four cloves) and crushed or grated ginger (1 tbsp) and continue to saute another 30 seconds.
Add 1 cup of tomato puree with ½ teaspoon of cayenne or any red chile powder, 1 tablespoon of coriander powder, 2 teaspoon cumin powder, ½ teaspoon turmeric, and the garam masala powder, if using. Stir well, cover, and let the tomatoes and onions cook about 10 minutes.
Add the chopped bell peppers, green peas, and the cooked veggies. If the curry is too thick, add some water to thin it out to your liking. A korma is not too watery. You should have some sauce, but not enough to cover the veggies.
Mix well and let the curry come to a boil. Turn down the heat, cover, and let it cook another five minutes.
Stir in the blended coconut-poppy-seed paste and the garam masala, if using, and season with salt. Heat through but turn off the stove before the coconut milk boils.
In a small saucepan or skillet, prepare the tempering. Heat the remaining 1 teaspoon oil. Add 1 teaspoon cumin seeds and when they turn a couple of shades darker, add the curry leaves and stir-fry for a minute longer.
Turn off the heat and pour the tempering over the korma. Serve.