Prepare all the ingredients beforehand. Chop all the veggies, and measure all the remaining ingredients. Set them aside and add them in order.

The first step is to add the minced onion, garlic, and ginger to your pan with a dash of olive oil or any other vegetable oil. Sauteé until they're soft and translucent.

Next, you'll add the curry powder, masala, turmeric, and paprika. Stir the mixture, combining the spices with the onion, garlic, and ginger. Throw in the soy sauce too and stir. This is the flavor base for the curry.

Once the ingredients and respective spices are fully incorporated, deglazé the mixture with water and scrape the base of the pan with a wooden spoon or spatula.

Add the mushrooms. Let them cook for a few minutes, or until they release some of the moisture within. The water content in the pan will increase, which means the flavor of the mushrooms will also get into the curry broth.

Once the mushrooms develop their softness and release some of their water, it's time to add the chopped bell peppers. Cook them for a few minutes. They'll also release some of their moisture, so you'll notice that the veggies will get covered in water.

Add the peanut butter and stir until it's fully incorporated in the broth.

Add the coconut milk. Stir and fully incorporate it into the mixture, bringing the curry broth to a boil.

Finally, add the cabbage, and mix it with the rest of the ingredients, leaving it to cook for 25-30 minutes, or until the cabbage is soft and you're left with a delicious and creamy curry.

Serve the curry alongside some rice, and sprinkle with some peanuts and aromatic herbs.