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A hearty curry featuring a mix of vegetables simmered in a fragrant coconut milk sauce.
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, minced garlic, and grated ginger; sauté until the onion is translucent.
Stir in the curry powder, cumin, and turmeric; cook for 1-2 minutes to release the spices' aromas.
Add the mixed vegetables to the pot and stir well to coat with the spice mixture.
Pour in the coconut milk and add salt to taste; bring to a gentle simmer.
Cover and cook for about 20 minutes, or until the vegetables are tender.
Remove from heat and garnish with fresh cilantro before serving.
