Vegetable Korma - Testing

1 - Made it with milk and almond instead of coconut milk and cashews. It was very tasty but the sauce was too thin. I thought the almond flour would thicken it but, no dice. What can I do here?

1 tbsp vegetable oil

3 cardamom pods, bashed, seeds removed, husk discarded

½ tsp ground turmeric

2 tsp ground cumin
2 tsp ground coriander

1 tsp garam masala

1 green chilli deseeded and finely chopped

1 garlic clove , crushed
thumb-size piece ginger , finely chopped

1 onion (6oz/170g) finely chopped
1 medium potato, diced into ½ inch chunks
2 carrots, cubed
½ of a cauliflower, in florets
6 button mushrooms, in eighths
1 cup frozen peas
½ cup paneer, diced
1½ cup chicken stock
1 cup coconut milk
½ cup ground almonds (can substitute for ground cashews)
1½ tsp salt, or to taste
pepper, to taste
2 heaping Tbsp. toasted, unsweetened grated coconut
cilantro, chopped, to garnish

1. In a large pan, heat the oil over med-high heat.  Once the oil gets hot, add turmeric powder, cumin, coriander, garam masala, ginger, garlic, chili. Stir everything together until it begins to make a paste and fresh ingredients are cooked, about 5 minutes. Add a little water if the spices start to stick to prevent burning, but let the water evaporate before adding any more.
2. Add the onion and potatoes.  Stir-fry until the potatoes begin to get a little brown—they don’t need to cook all the way through, yet.
3. Add all the other vegetables and paneer and stir-fry for about 3 minutes.  Add about 1 tsp. salt. Turn off the heat.
4. Add the stock and coconut milk to the pan with the vegetables.  Turn the heat to about medium and let the curry simmer until the vegetables are cooked (7 minutes for al-dente). Add salt and pepper to taste.
5. Once the veg are cooked, turn off the heat and stir in the almond flour; allow to rest a few minutes.  Garnish with chopped coriander and toasted coconut.