Coat a large saucepan with cooking spray. Heat over medium high heat. Saute onion, garlic, and ginger until softened, but not browned, about 3 to 4 minutes.
Add curry powder and stir well. Add vegetables; canned tomatoes, broth and 1 1/2 tablespoons of cilantro, stir and heat until boiling. Reduce heat and simmer, covered until vegetables are tender, about 45 minutes.
Season to taste and garnish with remaining cilantro.
Garnish with 2 tablespoons of plain fat-free yogurt mixed with chopped mint.
You can also add cooked brown rice or a can of chick peas to the curry if desired.