Rinse the carrots and leeks well. Peel the onions and cut them into large slices. If necessary, split the leeks lengthwise to clean them properly, and separate the leaves. Peel the carrots and, depending on their size, slice them into rounds or half-rounds about half a centimeter thick.

Place all the vegetables in a large pot or pan, cover with water, and cook over medium heat (maintaining a gentle boil) for about 20 minutes, until the vegetables are relatively tender. For a real vegetable broth, cook for about 40 minutes until the vegetables are very tender and the liquid is flavorful.

In a pot, add the oil and spices, and toast over medium heat just until the spices begin to pop. Then add the drained vegetables, quickly sautéing them in the oil.

Add the crushed tomatoes and coconut cream. Stir well to coat the vegetables, then add water to cover all the vegetables, allowing them to cook in the curry broth. Simmer on low heat.

Peel the garlic and ginger, then crush the garlic cloves. For the ginger, crush it in a garlic press to extract the juice without adding the fibrous parts, or you can add the whole piece to infuse the preparation, just remember to remove it later.

Simmer covered for 10 minutes, then add the chickpeas. Continue simmering for another 10-15 minutes. If the liquid is still not concentrated enough, feel free to let it reduce further, as curry is a dish that benefits from long cooking.

Serve hot, with rice, fresh coriander, or fresh onion.