A rich and aromatic Indian curry made with assorted vegetables and a creamy sauce.

Per serving
Heat vegetable oil in a large pot over medium heat.
Add chopped onions and sauté until they turn golden brown.
Stir in minced garlic and grated ginger; cook for another minute until fragrant.
Add ground cumin, ground coriander, garam masala, turmeric powder, and salt; stir well and cook for 2 minutes to release flavors.
Add the mixed vegetables and stir to coat them with the spices.
Pour in the coconut milk, bring to a simmer, then reduce heat and cover the pot.
Cook for 15-20 minutes until vegetables are tender, stirring occasionally.
Remove from heat and garnish with fresh cilantro before serving.