How to make it
In a large pan, boil 3 cups of lightly salted water, add vegetables, onion, cardamom, and cinnamon. Reduce heat and simmer until vegetables are soft, 10 minutes. Using a ladle, remove excess water, then slowly stir in coconut milk. Add curry leaves and simmer 1 minute. In a small pan over medium heat, saute ginger in the vegetable oil until fragrant, 1 minute. Transfer ginger to vegetable mixture, remove cinnamon stick, and season with salt and freshly ground black pepper.