Hearty Vegetable Curry

1Heat the vegetable oil (2 tablespoons) in a large pot over medium heat.

2Add the finely chopped onion (1 large) and sauté until translucent, about 5 minutes.

3Add the minced garlic (3 cloves) and grated ginger, cooking for another minute until fragrant.

4Stir in the ground cumin (2 teaspoons), ground coriander (2 teaspoons), turmeric powder (1 teaspoon), garam masala (1 teaspoon), and chili powder (½ teaspoon). Cook for another 2 minutes to toast the spices.

5Add the diced carrot (1 large), chopped bell pepper, chopped (1) zucchini (1), cauliflower florets (1 cup), and cubed potato (1 large) to the pot. Stir well to coat the vegetables with the spices.

6Pour in the diced tomatoes (1 can), coconut milk (1 can), and vegetable broth (1 cup). Stir to combine.

7Season with salt and black pepper to taste.

8Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 25-30 minutes, or until the vegetables are tender.

9Remove from heat and adjust seasoning if necessary.

10Garnish with fresh chopped cilantro before serving.

11Serve hot with rice or naan bread.