Heat oil in a large saucepan over medium heat.
Add onion and stir for 2 minutes or until soft.
Add garlic, ginger, chilli, garam masala and turmeric and stir for 1 minute.
Add tomato paste, tomatoes, chickpeas, cauliflower, zucchini and carrot.
Cover with a lid, bring to the boil, reduce heat to medium and cook for 5 minutes.
Stir in coconut cream and cook a further 5 minutes or until vegetables are tender.
Sprinkle with coriander.
Serve with basmati rice or pappadums, if using.