In large, nonstick skillet, add oil and heat over medium heat to high heat. Add onions and saute until soft, about 3 minutes. Add curry powder, pepper, salt, ginger, cumin and cook about 1 minute. Add the bay leaves and the vegetables. Cover with the juice and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15 to 20 minutes. Remove cover and continue cooking a few more minutes to remove some of the liquid. Remove bay leaves before serving with rice.