Take a large sized cooking pan and heat the olive oil on medium flame.
To the pan, add onion, garlic, and ginger. Sauté until the onion turns translucent.
First, add coriander, cumin, turmeric, and chili powder to the dish and stir until fragrant.
Then, add all of the vegetables and diced tomatoes and mix well.
Pour in the coconut milk, cover the pan, and let it simmer for 15-20 minutes until the veggies are tender. Lastly, add salt and pepper to taste and serve the dish warm.
Top with fresh coriander for a flavorful garnish.
