Hearty Vegetable Curry

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

2.Add the finely chopped onion and sauté until translucent, about 5 minutes.

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

4.Stir in the ground cumin, ground coriander, turmeric powder, garam masala, and chili powder. Cook for another 2 minutes to toast the spices.

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

6.Pour in the diced tomatoes, coconut milk, and vegetable broth. Stir to combine.

7.Season with salt and black pepper to taste.

8.Bring 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.

9.Remove from heat and adjust seasoning if necessary.

10.Garnish with fresh chopped cilantro before serving.

11.Serve hot with rice or naan bread.