Heat avocado oil in a large pot over medium heat.

Add cumin, coriander, and cardamom. Cook for 1 minute until fragrant.

Add diced onion and sauté until translucent, stirring to avoid browning.

Stir in ginger and cook for 1 minute. Add garlic and cook for another minute.

Add diced carrots, cook for 1 minute. Add celery, cook for another minute.

Stir in Indian curry spice and garam masala until veggies are well coated.

Add sweet potatoes and cook for 5 minutes, stirring occasionally.

Add eggplant and cook for 1 minute. Add zucchini and cook for another minute.

Pour in crushed tomatoes, then fill the empty can with water and add to the pot.

Stir well, cover, and simmer for 30 minutes, or until vegetables are tender.