How to cook it
Melt the butter, then add the turmeric, garlic, curry powder , garam masala , ginger and chilli. Fry the spices until they give off their aroma completely .
In the meantime, peel and chop all vegetables except zucchini, and cut into slices , and peas . Add the chopped vegetables to the spice mixture , then pour the broth. Bring mixture to a boil .
Let simmer for 45 minutes until the vegetables are well cooked . Add the coconut milk , zucchini and peas.
Let it cook for another 15 minutes. Add salt to taste and papate . Garnish the soup with coriander and serve accompanied with naan ( Indian bread ) toasted in the oven and cucumber yoghurt .