Method:

1. Place the onion, garlic, ginger and green chili in a food processor and process just until mostly smooth. 

2. Transfer this processed onion mixture to a large skillet, along with the vegetable oil. Heat the oil and onion mixture together over medium heat and allow to cook for a minute or two, stirring frequently. 

3. Add in the turmeric, coriander, cumin and curry powder and heat for one more minute. 

4. Add in the chopped cauliflower, green beans, carrot, zucchini and the coconut milk and stir well to combine. Season generously with 1/2 teaspoon salt, or to taste. 

5. Cover and allow the vegetables to cook over medium-low heat for at least 20 minutes, or until all of the veggies are tender. A bit of the liquid will evaporate as the vegetable mixture cools, so don't worry if it seems to have a little too much liquid at first.  

6. Serve your coconut curried vegetables over plain white or brown rice.