Simple Veggie Curry

In a large pot or Dutch oven, heat the oil on medium-high heat.

Add the onions and cook for about 5 minutes until they are softened.

Add the garlic and ginger and cook for another 2 minutes.

Add the cumin, coriander, turmeric, and chilli powder and stir well.

Add the carrots, potatoes, red bell pepper, and zucchini and stir until well-mixed.

Add the chickpeas, vegetable broth, and diced tomatoes and stir again.

Bring the mixture to a boil and then reduce the heat to low.

Cover and simmer for about 20 minutes or until the vegetables are tender.

Season with salt and pepper to taste.

Garnish with fresh cilantro. Serve hot with rice or naan bread.