Steps
1) Heat the oil in a large skillet over medium heat.
2) Sauté the cumin seeds and onion until the onions have softened, about 4 minutes.
3) Add the ginger, coriander, turmeric, and garlic and stir to combine.
4) Add the mixed vegetables and stir to combine.
5) Pour in the coconut milk and add the curry powder.
6) Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the vegetables are cooked through and the sauce has thickened, about 15 minutes.
7) Taste and adjust the seasoning with salt and pepper, if desired.
8) Serve warm over cooked basmati rice, if desired.