A delightful and aromatic vegetable curry featuring a medley of fresh vegetables simmered in a spiced coconut milk base.
Heat oil in a large frying pan over medium heat until hot.
Ensure the oil is hot enough to release the aroma of the spices.
Add the onion, cloves, cardamom pods, cinnamon stick, and bay leaves. Cook until the onion starts to brown.
Stir frequently to prevent the spices from burning.
Stir in the garlic, gingerroot, and curry powder. Cook until fragrant.
Cooking the spices enhances their flavor.
Add the tomatoes and cook for 3 minutes.
Crush the tomatoes slightly to release their juices.
Reduce the heat to low and add the potatoes. Cook until partially tender.
Cut the potatoes into even pieces for uniform cooking.
Add the carrots, cauliflower, zucchini, and coconut milk. Simmer until the vegetables are tender, stirring occasionally.
Cover the pan to speed up the cooking process.
Remove the whole spices and bay leaves. Stir in the peas and season with salt.
Taste and adjust the seasoning as needed.
Garnish with fresh cilantro and serve immediately.
Serve with steamed rice or warm naan bread for a complete meal.
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