Easter Vegetable Curry

1.Heat vegetable oil in a large pot over medium heat.

2.Add chopped onion, garlic, and ginger. Sauté until the onions are soft and translucent, about 5 minutes.

3.Stir in curry powder, turmeric, cumin, coriander, and cinnamon. Cook for another 2 minutes to toast the spices and release their flavors.

4.Add carrots, bell peppers, green beans, potatoes, and cauliflower to the pot. Stir well to coat the vegetables with the spice mixture.

5.Pour in coconut milk and vegetable broth. Add tomato paste and stir to combine.

6.Cover and simmer for 15-20 minutes, or until the vegetables are tender, stirring occasionally.

7.Add frozen peas and continue cooking for an additional 5 minutes until heated through.

8.Season with salt and pepper to taste. Adjust the seasoning if necessary.

9.Garnish with fresh cilantro before serving. Serve hot with rice or flatbread.