Heat oil in a saucepan and sauté onions until soft. Add cumin, ground turmeric, ginger, coriander, chili and garlic and cook on low heat for 1 minute.
2. add tomatoes and coconut mixture and mix well.
3. add carrots, zucchini, cauliflower florets, diced potatoes and chickpeas and season well with salt and freshly ground pepper.
Cover and gently toss for 20 minutes until vegetables are cooked.
4. Stir in yogurt, mango chutney and fresh cilantro; heat gently. Do not bring to a boil. Transfer to a warmed bowl for serving, garnish with the fresh herbs and bring to the table.
Vegetables are cooked in a mildly spiced curry sauce. Immediately before serving, stir in yogurt and fresh cilantro.
Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!
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