Heat the olive oil in a bit pot on medium heat.
Add the chopped onions and cook until soft and lightly browned.
Add all of the cut vegetables and cook for 5 minutes, continuously stirring.
Add all the spices (salt, paprika, curry powder, masala) and stir well for another 2 minutes.
Add the tomato paste and the curry paste and stir well for 2 more minutes.
Reduce the heat and add the coconut milk. Meanwhile cook the rice in a rice cooker or pot.
Cook the curry until all vegetables are soft (usually once the potato is done everything else is too).
Serve and enjoy!

For the curry:
2 tablespoon olive oil
1/2 medium sized onion, chopped
1/2 medium sized broccoli floret, cut into bite-sized pieces
3 medium sized potatoes, cut into bite-sized pieces
1/2 medium sized zucchini, cut in bite-sized pieces
4 teaspoon salt
3 teaspoon pure paprika powder
3 teaspoon Indian curry powder
1 teaspoon of masala (optional)
2 tablespoon yellow or green curry paste
3 tablespoon tomato paste
1 can coconut milk
1 tablespoon of chopped fresh parsley to garnish

For the rice:
3 cup basmati rice (or similar)
6 cup water (if used in a rice cooker)